Tuesday, July 3, 2012

Recipe (Re)creation: Burrata Summer Salad

Happy 4th of July!  I made this lovely little salad for a BBQ I threw over the weekend and it disappeared within minutes.  I based it on this recipe from What's Gaby Cooking.  The key to the salad is fresh, seasonal ingredients.  Look for white peaches, colorful heirloom tomatoes, basil, and fresh white corn at the farmer's market.  With the basil in particular, the smell alone will make you swoon.  When you buy the burrata, make sure its packed in salted water in a little plastic baggy.  It is best when eaten within 24 hours but that shouldn't be a problem.  I guarantee this salad will be gone well before the fireworks can attempt steal its thunder.

  • 2 ears of white corn, shucked and cut off the cob
  • 3 heirloom tomatoes, sliced
  • 2 white peaches
  • 5 ounces burrata, torn
  • 6 large basil leaves, sliced thinly
  • Sea salt flakes (Maldon is best)
  • Balsamic reduction


-Assemble all vegetable and fruit ingredients in a large bowl.
-Top with creamy bits of burrata and fresh basil slices.
-Sprinkle with sea salt flakes and drizzle with balsamic reduction.
-Serve (and devour) immediately.

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