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Tomato, Burrata, Arugula Salad
Mouth-watering grilling ideas

Makes 4-6 servings 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried oregano 1/4 teaspoon sugar 4 large tomatoes, preferably heirloom 4 ounces baby arugula salad 3 tablespoons Pompeian Extra Virgin Olive Oil, divided 1 tablespoon Pompeian Balsamic Vinegar, divided 6-8 ounces burrata cheese, cut into 4 pieces, OR fresh mozzarella, cut into slices 1 ounce shaved Parmesan cheese

Mix dry spices and sugar together in small bowl. Cut tomatoes into slices about 1/2-inch thick; place on a tray and sprinkle with the spice mixture on each side. Let slices rest and absorb the flavor for about 10-15 minutes. Dress arugula salad with 1-1/2 tablespoons olive oil and 1/2 tablespoon vinegar. To serve: Place dressed salad in the middle of each plate; top with tomato slices, then with pieces of burrata or mozzarella slices. Drizzle each plate with remaining olive oil and vinegar. Top salads with shaved Parmesan.