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The Passionate Pursuit of Delight

Ingredient: balsamic vinegar

Burrata Caprese Salad

Overhead shot of Burrata Caprese Salad

Traditional Caprese salad is made with fresh mozzarella and tomatoes. But, when tomato season is in full swing, I like to kick my Caprese salad up a notch by using heirloom tomatoes and burrata. Heirloom tomatoes offer a dizzying array of colors, shapes, and textures, plus they are delicious. Burrata is fresh mozzarella which is stretched thin and flat. Then a mound of a cream is placed in the center and the mozzarella is wrapped around the creamy center. It is decadent, delicious, and definitely worth seeking out! So, give Burrata Caprese Tomato Salad a try.

What is Burrata?

This year I found a nursery that grows a huge variety of heirloom tomato starts. I spent half of a morning walking through their greenhouses looking up pictures and information on my phone about unfamiliar tomatoes. The staff was super helpful and gave me recommendations on their favorites. Now, I am starting to see the fruit maturing into gorgeous specimens.

I always grow tons of basil. For the last few years, I have planted three basil plants which are very happy in my herb garden box. The plants end up looking like bushes, deliciously fragrant and huge bushes. I chop those babies down two or three times during the summer and make big bashes of pesto. Some of the pesto I use right away on pizzas or pastas. The rest of the pesto I freeze in ice cube trays and transfer the frozen cubes into freezer bags to use during the rest of the year.

Side angle of Burrata Caprese Salad

But, I am going off on a little bit of tangent here, aren’t I? Back to the heirloom tomato and burrata Caprese salad. I like to slice up the large tomatoes into slices, cut the medium-size tomatoes into wedges and half the small or cherry tomatoes. I like to use a variety of shapes and colors and lay the tomatoes pieces out on a platter.

Then, I take the burrata and rip it up into pieces and place them into the nooks and crannies of the tomatoes. Many people put whole basil leaves in their Caprese salad but I like to stack a bunch of basil leaves one on top of another and then roll them up into a little cigar shape. Next, I will cut the basil cigar into thin ribbons and then sprinkle the ribbons all over the tomato and burrata mixture. Doesn’t that look pretty?

To finish the salad, I drizzle olive oil and balsamic vinegar over the salad and season with salt and pepper. Delizioso!

Vertical image of Burrata Caprese Salad

How to Make Burrata Caprese Salad

Other recipes you may want to check out?

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas

I love pizza. Let me be very clear, I could eat pizza every single day of my life. I am not necessarily proud of that fact but it is the truth. For me, there is no greater comfort than warm, melted cheese stretching from the plate to my mouth. Bring it on.

But honestly, sometimes I don’t feel like messing around with dough. I am one messy cook, I get flour everywhere even if I am only rolling out store-bought dough. Enter Portobello mushrooms. They are perfect stand-ins for pizza crust. Mushrooms are hearty and meaty and their cup shape perfectly holds sauce, cheese, and any toppings that you enjoy.

Portobello Mushroom Pizzas

For a quick and easy weeknight dinner use jarred or canned tomato sauce. I use for mozzarella for its ability to melt into stringy gooeyness, provolone for its flavor, sand parmesan for its sharp bite. I like the combination of cheeses but you can skip the provolone and I still think you will be happy with the result.

For the toppings of this Portobello mushroom pizza, I love sun-dried tomatoes and pine nuts with a drizzle of balsamic vinegar, a pinch of crushed red pepper flakes, and ribbons of basil. But, you can swap out these toppings for anything that you prefer.

Portabello Mushroom Pizza-8

I also love olives and onions. Sometimes I use pesto for the sauce instead of marinara sauce. I have a stash of pesto in my freezer from last summer’s bounty. I freeze the pesto in an ice cube trays. Make these your own with your favorite toppings or whatever you have on hand.

The secret to pump up the flavor of the Portobello mushrooms is brush them with a garlic butter mixture before you fill them with sauce and toppings and pop them in the oven. Trust me, it is delicious.

Other mushroom recipes you may be interested in:

Portobello Mushroom Pizza

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