Heirloom Tomato Caprese with Nicoise Olives

Servings 4
Author Denisse


  • 1 1/2 lbs. heirloom tomatoes sliced
  • 6 ounces burrata cheese
  • 1/4 cup nicoise olives drained
  • 1/4 cup micro basil
  • Extra virgin olive oil for drizzling
  • Flaky sea salt


  1. Divide tomato slices evenly among plates. Dollop burrata cheese over tomatoes and sprinkle olives and micro basil on top.
  2. Drizzle with olive oil and sprinkle with sea salt before serving.