Burrata and Roasted Strawberry Salad with Heirloom Tomatoes and Fig-Balsamic

Ingredients

• 1 pint strawberries, hulled and halved
• 1/4 cup balsamic vinegar
• 2 tablespoons fig jam
• 1/4 cup extra-virgin olive oil
• 1 large ball burrata cheese
• 1/2 cup pistachios, shelled and chopped
• 1/2 cup heirloom tomatoes, sliced
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss strawberries with 1 tablespoon balsamic vinegar, fig jam, and 1 tablespoon olive oil.
3. Spread strawberries on a baking sheet and roast for 10-12 minutes until softened and caramelized.
4. In a small saucepan, combine remaining balsamic vinegar and 1 tablespoon olive oil. Simmer over low heat for 5 minutes until slightly thickened.
5. Arrange heirloom tomatoes on a large platter. Top with roasted strawberries, burrata, and pistachios.
6. Drizzle with fig-balsamic glaze and fresh basil leaves.
7. Season with salt and pepper to taste and serve immediately.