1 pound ground chicken
½ teaspoon salt plus pinch of salt, divided
2 tablespoons pesto
1 teaspoon balsamic vinegar
Heirloom Tomato and Burrata Cheese Salad
4 Large heirloom tomatoes (2 ½ pounds)
Fleur de sel or kosher salt
1 tsp dried oregano
¼ cup torn fresh basil leaves plus additional whole leaves for garnish
Cut tomatoes into wedges and place in large bowl.
Sprinkle with fleur de sel and pepper.
Crush oregano between palms to release flavor; add to tomatoes.
Add ¼ cup basil and olive oil and mix well.
Let stand at room temperature for at least 30 minutes, stirring occasionally.
Place 1 burrata cheese round in center of each plate.
Fan tomatoes around cheese, dividing equally.
Drizzle with dressing from bowl.
Garnish with additional basil leaves and serve.