Salad

Heirloom Tomato Salad With Burrata Basil Pesto

Valley Table Staff

Courtesy of Chef Scott Conant of Cellaio in Monticello Serves 4-6 Ingredients Salad 1 pint cherry tomatoes, halved ½ cup plus 1½ tablespoons extra-virgin olive oil, divided 1½ tablespoons red

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