Tomato, Potato and Burrata Salad


  • Burrata cheese
  • 2 pounds cherry tomatoes, cut in half
  • 3 small purple and 2 small pink potatoes boiled, cut into thin rounds
  • 12 pitted Kalamata or Green Olives, cut in half
  • 2 tablespoons Black Pepper Olive Oil
  • 1 tablespoon Traditional, Denissimo, or Fig Balsamic vinegar
  • Hawaiian Black Lava Sea Salt
  • Freshly ground black pepper


In a serving platter, scatter cherry tomatoes, potatoes and olives. Drizzle with olive oil and Balsamic vinegar. Top the salad with Burrata cheese and sprinkle lightly with Hawaiian Black Lava Sea Salt. Add ground pepper, if desired. Serves 4