>Tomato and Burrata Salad

Chefdruck’s Tasty Tuesday

If you’re hosting a fourth of July barbecue this weekend, or looking for something to jazz up a lunch or brunch this summer, I have a magical ingredient to suggest: burrata.

Burrata is an incredibly delicious fresh cheese consisting of an outer pouch of mozzarella and an inner filling of a combination of mozzarella curds and cream. The result is rich and decadent, like popping a little cloud of dairy heaven in your mouth. Burrata means butter in Italian. It was created in Puglia in Italy in the 1920s but is now becoming more widely available in the US.

It may take a little hunting for you to locate a fancy supermarket or a specialty food store that carries burrata, but believe me, the effort will well be worth it.

During the summer, when Jersey tomatoes come in season, tomato and mozzarella is one of our favorite dishes, such a favorite that we often have it multiple times a week.

Tomato and Burrata Salad (Caprese Salad)

4 or 5 gorgeous summer tomatoes – preferably heirlooms
1 burrata cheese, wrapped in asphodel leaves that are still green to indicate freshness
1 bunch of fresh basil leaves
white balsamic vinegar (you can use red, but we love white)
olive oil

  1. Slice tomatoes into 1/2 inch slices.
  2. Slice burrata into little mounds (this will be messy as it oozes).
  3. Place a dollop of burrata on each slice of tomato.
  4. Place a basil leaf on each tomato.
  5. Drizzle with balsamic, oil, and season to your liking with salt and pepper.

3 Responses to >Tomato and Burrata Salad

  1. >I am definately on the lookout for burrata cheese. This salad is perfect for all the summer barbecues and picnics.

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