Northern Virginia Magazine
Matt and Tony’s tomato and burrata salad is a true love letter to summer. Hunks of fresh tomato are combined with arugula, roasted garlic, pine nuts, watermelon radishes, and fennel pollen. Its showered with a lemon thyme olive oil and five-year aged balsamic vinegar. Then the salad is arranged around a gleaming sphere of burrata cheese and dotted with crunchy, buttery challah croutons.
