This is the king of Caprese salads, that wonderful Italian invention that combines fresh mozzarella and perfect summer produce. Luckily we live in the era of heirloom tomatoes, which means we’ve got color and flavor on demand in the summer (avoid heirloom tomatoes in any other season; they’ve likely been shipped from far away and won’t have that seasonal sweetness). Add to that burrata, the creamiest of mozzarellas, and you’ve got a rich salad that needs virtually no adornment, since the juice from heirlooms and the creamy heart of the burrata become a sort of dressing on their own. The salt brings out the flavors and the olive oil gets it all commingling. If you don’t have burrata, fresh mozzarella is an excellent substitute.
Makes 4 servings
3 or so heirloom tomatoes, sliced
1 ball fresh burrata (or any supermarket variety of mozzarella will do), sliced
Several basil leaves torn into little pieces
Fan the tomato slices and mozzarella slices on a plate. Sprinkle with salt. Top with torn basil leaves. Drizzle with olive oil. Serve.
[This recipe is excerpted from the Gastrokid Cookbook, published by Wiley and to be published in August. Order your copy now.]