burrata with strawberries + tomatoes
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I plan to spend my summer eating nothing but this burrata with strawberries, tomatoes, and basil
I was so proud of myself when I purged my excess kitchen gadgets and cookbooks. I love the process of cleaning out and getting rid of things, especially in the kitchen. An organized kitchen is a happy kitchen.
Only, since then I have found myself re-buying some of the same books I got rid of. Books I had not used in years, but suddenly found myself missing. So it is safe to say I won’t be throwing out any more books any time soon.
I’m not sure how around my french table ended up in the discard pile. It is one of my favorites, and now safely back in my collection, and one of my favorites from this book is the mozzarella, tomato, and strawberry salad. Every summer, as soon as the really good tomatoes hit the market, you will find this salad on our table at least three times a week. Sometimes I add peaches or nectarines, but strawberries seem to be the most popular with my kids.
For this salad I used burrata in place of the mozzarella, and grape tomatoes, since it is impossible to find decent tasting heirlooms this early in the season, I actually prefer the grape tomatoes, as they are the perfect size to pair with the strawberries.
A little salt, pepper, olive oil and basil is all you need to finish the dish, but balsamic vinegar can also be drizzled on right before serving.
- 8 ounces of burrata (or fresh mozzarella)
- 16 strawberries, hulled and quartered
- 16 grape tomatoes (or 2 large heirlooms)
- 1/8 - 1/4 tsp salt
- pepper to taste
- olive oil
- basil leaves (3 or 4)
- balsamic vinegar (optional)
- drain the cheese, and cut into 8 slices, place slices on a plate
- if using grape tomatoes, slice in half, if using larger tomatoes, cut into pieces that match the size of the strawberries
- gently toss the strawberries and tomatoes with salt and pepper, and just a splash of olive oil
- top the burrata with the berries and tomatoes
- drizzle on olive oil, and vinegar (if using)
- shred basil leaves and scatter on top
- serve immediately
adapted from around my french table by dorie greenspan
this salad is so easy to get together, making it perfect for entertaining, but make sure you assemble it just before you plan to serve it. The fruit will lose too much of their juices, making this a soupy mess if it sits too long.
This burrata with strawberries and tomatoes is pure summer on a plate!