I tend to be a tad over-dramatic when it comes to food. Just ask my husband! It is nearly impossible for me to make a simple turkey sandwich or anything plain – dishes can always be better. I think it drives him crazy sometimes, but at least our meals are rarely boring!
When I tried burrata for the first time recently – WHY did it take me so long to try this life-changing cheese?!?! I really must get out more! – I knew I needed more and I needed it a.s.a.p. (ahem, drama)! Anyway, we had it at a restaurant recently with some prosciutto and I was hooked. I found some at the grocery store, and while we were at the beach last weekend I incorporated it into a caprese salad. I may never again make a caprese salad with plain old mozzarella. Burrata is the way to go!
My attempt to eat less dairy is futile when burrata cheese is available. It is a type of mozzarella with a creamy center. If you haven’t tried it, do not hesitate! In Italian it means “buttery” or “buttered.” The outside is like mozzarella and the inside is creamy, so when you cut it open, the texture is divine. This article from The Kitchn tells the difference between mozzarella and burrata, in case you aren’t familiar. Next time you see it on a menu, you should definitely order it. I’m going to stop gushing now, and get on with the recipe.
I put together a simple, yet pretty and delicious caprese salad. It really was straightforward, but it presents well, and would be beautiful to serve next time you have guests over for a meal!
I did not have a pretty platter to serve this on at the beach house, but a”vintage” Pyrex dish did the trick.
Burrata Caprese Salad
Yields 4 (generous) servings
- mixed greens
- 3 tomatoes, sliced
- 1/2 pound burrata (2 small balls), cut into “slices” (p.s. do not leave the creamy center on the cutting board! include that as well)
- 20-24 fresh basil leaves
- high quality balsamic vinegar
- extra virgin olive oil
- freshly cracked black pepper
- freshly ground sea salt
Place a generous layer of mixed greens on the bottom of the platter. Drizzle with a little olive oil, balsamic, and some salt and pepper. Layer the tomato slices, leaving room in between the slices for the basil and cheese. Add the basil leaves between the tomato. Then add the burrata next to the basil, under the next tomato slice. Tomato – Basil – Burrata. Drizzle the salad with a little more olive oil, and some balsamic. Crack some black pepper and sea salt over the top. Serve and enjoy! (This is best served right away or within a couple of hours).
I also made this quick dinner for Todd and I one night, using the leftover burrata. Scrambled eggs with spinach, served over sliced tomato and avocado with himalayan pink sea salt. (You could use regular salt!) We added the burrata on top. so.dang.good. Brunch for dinner!