A tasty burrata that melts in your mouth is a great ingredient for summer. This recipe is super simple, but as they say, “perfection is in simplicity”. The secret to this recipe is that I sometimes mix fresh strawberries with apple cider or lemon. This salad dressing is incredibly tasty.
- 8 ounces, weight Burrata, packed in water
- 2 Large ripe tomatoes
- ¼ cups Fresh basil leaves, thinly sliced
- 4 tablespoons Extra virgin olive oil
- 1 dash Salt and freshly ground black pepper, to taste
- 2 tablespoons Balsamic vinegar
Place the burrata in the middle of a bowl. If you use a shallow bowl, it will look prettier. I also recommend a darker colored bowl.
Cut the tomatoes into large slices and arrange them around the burrata. Garnish with basil. Drizzle the salad with a little olive oil and sprinkle with salt and pepper to taste.
Just before serving, drizzle with a little balsamic vinegar. Enjoy the salad alone or with crusty Italian bread.
• If you wish, you can use mozzarella, but burrata is much tastier and creamier.
• For the balsamic vinegar, choose a thicker aged balsamic that has a sweet and sour flavor.
• Always use fresh basil.