Enjoy this refreshing tomato and pomegranate salad all summer long.

Ingredients

Vinaigrette

• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• Pinch each: brown sugar, sea salt and freshly ground
• black pepper
• 1 shallot, thinly sliced

Tomato & pomegranate salad

• 2 tbsp unsalted butter
• 1 clove garlic, smashed
• 3 slices ciabatta bread, cubed
• 2 pints heirloom medley cherry tomatoes
• 2 mini cucumbers, chopped
• 1/2 cup pomegranate seeds
• 12 Bella di Cerignola olives, pitted and chopped
• 250 g burrata cheese
• 1/2 cup small fresh basil leaves

Directions
1 Preheat the oven to 350°F.

2 In a small bowl, whisk together the olive oil, vinegar, mustard, brown sugar, salt and pepper. Stir in the shallot and let stand for 15 minutes.

3 Meanwhile, to make the croutons, melt the butter in a small skillet over medium heat. Add the garlic and swirl to infuse the butter. Cook for about 1 minute, until the garlic is sizzling; remove and discard the garlic.

4 Place the bread cubes on a small rimmed baking sheet. Drizzle the garlic butter over the bread, tossing to combine. Bake for 15 to 20 minutes, until the cubes are golden brown. Season lightly with salt and pepper; set aside.

5 Slice the tomatoes in half and toss in a large bowl with the cucumbers, pomegranate seeds and olives.

6 Place the burrata in a shallow serving bowl. Surround the burrata with the tomato mixture and drizzle with the vinaigrette. Garnish with the crispy croutons and fresh basil leaves.

7 Serve immediately.

Prep and cook time: 30 minutes
Serves: 4 to 6