Caprese Salad with Burrata
Contributing Chef- Abby Reibman- Author of The Desk and The Stove
This classic Italian summer salad gets a facelift with the substitution of Burrata. Made from a mixture of mozzarella and cream, this cheese is a staple from Apulia. If you can’t find it, use buffalo mozzarella for a smoky and creamy flavor that will enhance the tomatoes. The Hostess Handbook suggests you pair the salad with a light-bodied Chianti or crisp Sauvignon Blanc.
Ingredients:4-5 ripe tomatoes on the vine, sliced 1 large ball of burrata or 2 balls of buffalo mozzarella
8 basil leaves, chiffonade
salt and pepper
1- Drizzle the balsamic glaze on a large white plate. Arrange the tomato slices on top and season them with salt and pepper and a dash of olive oil. Sprinkle the basil chiffonade all over the tomatoes.
2- Place the large ball of Burrata in the middle of the tomatoes and season with salt, pepper and olive oil. Or, if using buffalo mozzarella, cut into slices and place on top of the tomatoes.