Project Description



Butter Lettuce (1 of greens serving) (Pre-Washed)
Basil (1 of greens serving) (Pre-Washed) (Chiffonade)
3 tbsp. Diced Heirloom Tomatoes
3 tbsp. CVR Extra Virgin Olive Oil
1 tsp. CVR Basil Olive Oil
2 oz. Burrata, Belfiore from Berkley is recommended
Pink Himalayan Salt
Cracked Black Pepper



  1. Dress Butter Lettuce in bowl with 2 tbsp. CVR Extra Virgin Olive Oil, salt and pepper. Plate leaves in circular format on plate to form a flower.
  2. Dress Tomatoes in bowl with 1 tbsp. CVR Extra Virgin Olive Oil, salt and pepper.  Plate on center of leaves (like flower).
  3. Drain well the Burrata, add only Cheese as one dollop on top of Tomatoes.
  4. Chiffonade the basil.  Distribute the basil on top of the salad.
  5. Drizzle the CVR Basil Olive Oil across the entire salad. Finish with Cracked Black Pepper & Himalayan Salt.

Recipe provided by: Sara Arbabian @The Rind, Sacramento CA