Jun 19, 2013 15:24 Heirloom Tomato Salad Heirloom Tomato Salad Advocate staff photo by CHERAMIE SONNIER -- Heirloom Tomato Salad, a modern take on the caprese salad, is a signature dish at Ruffino's on the River in Lafayette. It features heirloom tomatoes, burrata cheeese, 25-year-old balsamic caviar and micro basil. Peter Sclafani June 19, 2013 Comments Heirloom Tomato Salad Serves 4. Recipe is from Executive Chef Peter Sclafani, co-owner of Ruffino’s in Baton Rouge, and Ruffino’s on the River in Lafayette, who says readers can learn how to make the recipe’s balsamic caviar on the Ruffino’s at Home iPad app. 3 heirloom tomatoes Sea salt and freshly ground black pepper 8 ozs. burrata cheese (mozzarella can be substituted) ½ cup balsamic caviar (balsamic vinegar can be substituted) Micro basil (regular basil can be substituted) Extra-virgin olive oil 1. Slice the heirloom tomatoes into ⅓1⁄3-inch thick slices and arrange 3 different colored slices on each plate. Season the tomatoes with sea salt and freshly ground black pepper. 2. Evenly divide the burrata among the tomato slices, placing some on top of each. Place a teaspoon of balsamic caviar on each piece of burrata. Arrange micro basil on each slice of tomato and drizzle with extra-virgin olive oil.