Caprese Salad. Can anything look or taste more like Summer? Can anything be more simple? Simple and Summer, you’ve gotta love it.
I’m not the guy who put this together, that was our great friend Jeff who we never get to see enough anymore. We spent a blissful Saturday afternoon and evening at the cottage with him and his family this past weekend and this is one of the the goodies they brought with them. Although his imposing 6’7″ frame, deep booming voice, and penchant for a sailor’s vernacular and good whiskey might at first make you think otherwise, Jeff is a bona fide gourmetician in his own right.. While most weekends I’m grilling burgers, making spaghetti or a casserole for dinner, it’s not unusual to hear that Jeff is making scallops with a pea puree, oil poached halibut with fried artichoke hearts and sherry tomato vinaigrette, or maybe a more simple and perhaps less involved brined and roasted chicken.. Yes, Jeff’s menu often gravitates toward the the high end of creativity and taste and never fails to stimulate the taste buds of everyone.
Never Miss Another Platter Talk Recipe
Insalata Caprese con Burrata - Caprese Salad with Burrata Cheese
- 4 large fresh tomatoes
- 6-8 oz. burrata mozzarella cheese
- 1/4 cup fresh basil leaves
- balsamic vinegar
- olive oil
- kosher salt
- fresh ground peppercorn
- Slice tomatoes to 1/4 inch thickness
- Slice cheese to same thickness if not already pre-sliced
- Arrange tomatoes and cheese on platter, in alternating fashion
- Evenly distribute basil leaves over tomatoes and cheese.
- Salt and pepper to taste
- Drizzle with balsamic vinegar and olive oil if desired.