Happy 4th everyone! With an extra day packed on to this glorious weekend, you might be looking for a super fast, easy and light dish to whip up. Then read on.
This is a recipe I fell in love with when I took my daughter over for a play date last spring. It was amazing how well all of the flavors complemented each other. Of course, my presentation is nothing compared to the mom who prepared the dish right in front of me. She made it look so easy (because it is), but she and her husband also have a solid background in the restaurant biz so that kind of experience never hurts when it comes to food prep.
For those of you unfamilar with Burrata, it is basically a fresh mozzerella ball with cream in the middle. You can find it at Caputo’s or Trader Joe’s. With farmer’s market season in full swing, it should be easy to find fresh heirloom tomatoes. You could also try grape tomatoes too.
Let’s get started on the recipe.
Here’s the list of ingredients:
- Olive oil
- Coarse salt
- Balsamic vinegar
- Basil (optional)
Slice all tomatoes in half cross-wise and chop or tear your basil. Place tomatoes in serving bowl(s). Drizzle olive oil and balsamic over them. Place Burrata on top of tomatoes. Sprinkle a generous pinch of coarse salt over everything and top with basil. Or don’t. I forgot to add mine for the picture above. I blame my salivating taste buds. 😉
Wine pairing: A crisp white such as a light Sauvingnon Blanc or a dry Rose
There. You’re done. Now enjoy.
2 thoughts on “Heirloom Tomatoes With Burrata”
Too funny, I made this exact recipe last night (before reading or seeing this HIWTHI posting). Great minds must think alike. The Burrata makes it so good and creamy.
Yes! I agree Allison. 🙂 The perfect summer dish.