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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
1

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.

2

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

3

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

4

Drizzle the dressing over the tomatoes, greens and burrata.

5

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

Nutrition Facts

Servings 4