2medium tomatoes, sliced (I like Campari tomatoes unless I have fresh from my garden)
1packaged ball of Burrata cheese
½cupquinoa, cooked
5-6basil leaves, thinly sliced
1 ½tablespoonsgood and fruity extra-virgin olive oil
2teaspoonsbalsamic vinegar
kosher salt and freshly ground black pepper
Instructions
Layer tomato slices in a salad bowl or plate. Remove the Burrata cheese from it's package and drain the water. Gently tear the cheese ball in half, reserving one half for another salad or other use (you should use the drained cheese within a day after draining.) Add the quinoa and basil leaves and drizzle with the olive oil and balsamic vinegar. Season with the kosher salt and freshly ground pepper and serve.