Tomato-vegetable burrata salad recipe (2/20/17)

Posted at 10:58 AM, Feb 20, 2017
and last updated 2017-02-20 12:04:02-05

Recipe courtesy of Chef Matthew Byrne of kitchen restaurant

serves 4-6

1 each Large Eggplant (sliced)
2-3 each Farmhouse Tomatoes (sliced)
1 each Sweet Onion (sliced)
12 each Asparagus (bottoms removed)
2 each Roasted Red Peppers
2 4oz balls Fresh Burrata
8 oz Baby Arugula
Fresh Parmesan
Balsamic Vinegar
Olive Oil
Salt & Pepper to taste

Grill or roast eggplant until tender. Grill or roast asparagus until tender. Reserve
Layer eggplant, tomatoes, onions and roasted peppers on serving dish. Top with burrata and
arugula tossed in balsamic vinegar and olive oil. Shave parmesan and serve.