The unusually warm weather in SF has been quite deceiving. It’s been in the 80s, which just never happens here. But with the warm weather, I’ve been getting really excited for summer. Sure, to get these type of warm days I’ll need to plan some vacations but putting aside the weather, there are a lot of great things about the summer including some of my favorite fruits being in season– peaches, nectarines, watermelon, … and heirloom tomatoes!
Heirloom tomatoes are not quite in season YET, but I found some tasty ones at the market to make into a refreshing salad. The easiest tomato salad to make after a long day of work (when even the mere chopping of veggies feels like too much) is a tomato, basil, and mozzarella salad. Sounds great. BUT there is something better than mozzarella. Burrata.
If you’re not familiar, burrata is an Italian cheese with mozzarella on the outer shell and the goodness of mozzarella and cream on the inside. I was introduced to it at one of my favorite restaurants in Geneva, Dario’s, and since then I haven’t been able to go back to plain mozzarella. Burrata is just so much more flavorful and melts in the mouth. Decadent, totally necessary, and worth every bite. I’m beginning to drool as I’m writing this!
This is actually a very easy recipe and can be adjusted depending on taste. I like a lot of basil and burrata. Feel free to adjust!
1. Slice the tomatoes and spread across a plate.
2. Take a handful of basil leaves and shred into small pieces with your hands. (Do not cut with a knife! It removes all the flavor!)
3. Add a spoonful on burrata to the center.
4. Drizzle on olive oil, sea salt, and pepper to taste.