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Panzanella Salad with Pomegranate-Soy Dressing by Chef Will Gilson, Cafe Beatrice at The Lexington

Caprese Salad with Pomegranate-Soy Dressing

 6 oz Little Leaf Farms Greens
 1 qt cherry tomatoes, sliced in half
 10 oz burrata balls
 ¼ cup pomegranate molasses
 ¼ cup soy sauce
  cup lemon juice
 1 cup olive oil
 small bunch of fresh basil
 fresh cracked black pepper
 thin sliced toasted bread

For the dressing: add pomegranate molasses, soy, lemon and olive oil to a blender and purée until combined. Set dressing aside until ready to serve.


In each of four shallow bowls, arrange the tomatoes, cut side up, and the greens in a single layer.


Tear each burrata in half and place around the tomatoes and greens.


Drizzle the dressing over the tomatoes, greens and burrata.


Tear basil leaves to garnish, crack fresh pepper over everything, and finish with toasted bread.

Nutrition Facts

Servings 4