Here’s a great way to get though all your summer tomatoes.
I have this incredible and beautiful bounty of summer grape, cherry and yellow pear tomatoes, and fresh garden basil and I can’t eat them fast enough. So enter this take on a Caprese salad. If you’ve never had burrata cheese, it’s pretty amazing. It’s a fresh ball of mozzarella cheese with a creamy, buttery center that oozes out when you cut into it. It spreads beautifully and has a light, slightly sweet flavor. Perfect for a summer salad on a hot day. A perfect way to use up all those garden tomatoes at the end of the season.
Throw this together one night, or one afternoon for lunch. It’s great for the warm weather since there is no cooking. Use about 1 pint tomatoes. Slice them up.. cut in half lengthwise. Salt, generously. Season with good olive oil and balsamic vinegar.. let the them soak all that in for about 20 minutes. Be very gentle with your burrata, it’s delicate. Nestle that into the tomatoes. Season the whole thing with more salt, fresh cracked black pepper and another glug of olive oil and vinegar. Garnish the whole thing with ribbons of fresh basil. This is great by it’s self.. but I tore up a loaf of fresh country bread and toasted it, using the bread to scoop, dip and soak up all the liquid at the bottom. You can serve this as a side dish along or a snack. Or shove it by the spoonful directly into your face straight from the fridge, at midnight.