Truffled Caprese Salad

Ingredients

• 3 to 4 medium ripe red and yellow tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
• 1 pound Burrata cheese, halved lengthwise
• 1/2 cup packed fresh basil leaves
• Truffle Salt by The Truffleist
• Freshly ground black pepper
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp Truffle Balsamic Vinegar by The Truffliest

Directions

1. Place the tomatoes on a platter in an alternating pattern.
2. Nestle the Burrata halves among the tomatoes.
3. Scatter the basil leaves over the tomatoes and mozzarella.
4. Sprinkle with a generous pinch of Truffle Salt by the Truffleist and cracked black pepper, to taste.
5. Drizzle with the olive oil and balsamic vinegar.
6. Serve immediately.