1 oz. shaved Parmesan cheese
1 Tablespoon Pompeian Balsamic Vinegar, divided
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon sugar
3 Tablespoons Pompeian Robust Extra Virgin Olive Oil, divided
4 large tomatoes, preferably heirloom
4 oz. baby arugula salad
6 to 8 oz. burrata cheese, cut into 4 pieces, or fresh mozzarella, cut into slices
- Mix the dry spices and the sugar together in a small bowl. Cut the tomatoes into slices about 1/2 inch thick, place on a tray, and sprinkle with the spice mixture on each side. Let the slices rest and absorb the flavor for about 10 to 15 minutes.
- Dress the arugula salad with 1-1/2 tablespoons of the Pompeian Robust Extra Virgin Olive Oil and 1/2 tablespoon of the Pompeian Balsamic Vinegar.
- Place the dressed salad in the middle of each plate; top with the tomato slices, then with the pieces of burrata or the fresh mozzarella slices. Drizzle each plate with the remaining oil and vinegar. Top the salads with shaved Parmesan and serve.