Rodney Strong Heirloom Tomato Salad

Caprese reinvented! Gorgeous yellow heirloom tomatoes, burrata cheese and basil oil comprise this refreshing salad--pair with a great glass of Sauvignon Blanc!

Servings: 4

Cook Time: 5 minutes

Pair With: Pairs perfectly with a great Sauvignon Blanc

Source: Recipe courtesy of Chef Josh Silvers at Rodney Strong


Ingredients for Yellow Tomato Vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon rice wine vinegar
1/2 small yellow tomato, peeled, seeded, and chopped (about 1⁄4 cup)
1 teaspoon minced shallot Kosher salt and freshly ground pepper to taste

Ingredients for Basil Oil:
1 cup fresh basil leaves, plus 4 small sprigs for garnish
1/4 cup canola oil

2 pounds ripe multicolored heirloom tomatoes, cut into 1⁄4-inch-thick crosswise slices
4 ounces burrata or fresh mozzarella cheese
Balsamic vinegar for drizzling



Directions for the tomato vinaigrette:
In a blender, combine all the ingredients and process until smooth.

Directions for the basil oil:
In a medium pot of salted boiling water, blanch the basil for 20 seconds. Immediately drain and transfer to a bowl of ice water. Squeeze the leaves dry and chop coarsely. In the blender, combine the chopped basil and canola oil and blend until smooth. Pour through a fine-mesh sieve into a small bowl.

Arrange the tomato slices on 4 salad plates. Top each with a thick slice of burrata cheese. Top the burrata with a sprig of basil. Drizzle the basil oil, balsamic vinegar, and a little of the yellow tomato vinaigrette around each salad and serve. Makes 4 first-course servings


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Recipe Courtesy Of

Rodney Strong Vineyards

Rodney Strong Vineyards was the first to craft a single vineyard Alexander Valley Cabernet Sauvignon, the first to produce a Chalk Hill Chardonnay, and among the first to plant Pinot Noir in the Russian River Valley.