Thursday, September 10, 2020

tomato and burrata salad

It took me 26 years to finally try burrata—and oh my gosh, wow! For those of you who don’t know what burrata is, it’s a soft cow’s milk cheese that’s almost identical to mozzarella. It looks like a ball of mozzarella from the outside, but it’s more delicate and squishy with soft cheese and cream on the inside. It’s mouthwatering and just amazing! 

This dish is so easy to throw together and will really wow guests (or maybe just yourself). 

I started with a bed of arugula and layered tomatoes on top (threw in some cherry tomatoes for aesthetics). Then added the burrata, drizzled with truffle oil (because I was feeling fancy af), balsamic reduction, and a good sprinkle of salt and pepper. Lastly, threw on some fresh basil. 

This was SO good, SO fresh tasting, and SO satisfying. A must try. 

What you’ll need:
  • Arugula
  • Fresh burrata cheese 
  • Heirloom tomatoes 
  • Good quality EVOO (or truffle oil if you’re feeling fancy like me)
  • Balsamic glaze aka balsamic reduction 
  • Fresh basil leaves (a good handful or two)
  • Pink Himalayan Salt
  • Ground Black Pepper

This pairs nicely with:
  • a crisp, dry rosé (rosé)
  • sauvignon blanc (white) 
  • pinot gris (white)
  • pinot grigio (white)
  • pinot noir (red)
  • lighter styled sparking wine or champagne 

Enjoy & Cheers!! XX, Laura 

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