As summer begins to wane into fall you probably have access to the last of the basil and maybe some heirloom cherry tomatoes. Thankfully both are easy to find at the local market. You’ve probably had Caprese salad and this is very similar only a bit easier. Burratta is a ball of mozzarella with cream inside but if you can’t find it a ball of mozzarella will work too. Burratta has a bit stronger flavor than mozzarella but is creamier. This is so easy you can make it in just a few minutes. The ingredient you choose will make a difference so the fresher the better and spring for a really good, sweet and thick balsamic. Last week I used plain old mozzarella and the last of a mission fig balsamic that was a gift from a friend. Even my kids loved it.
Why do I use heirloom mix of tomatoes?
Heirlooms have more flavor than the run of the mill cherry tomatoes. Also, the varied sizes and colors make for a more beautiful salad.
Yield 2 Salads
1 Ball of Burratta or Mozzarella Cheese
1 Tablespoon Balsamic Vinegar (Mission Fig if you can find it)
Approximately 14-16 Heirloom Cherry Tomatoes Cut in Half
10 Basil Leaves
Sea Salt and Pepper
To assemble the salad cut the cheese in half and put one half on a salad plate. Cut the heirloom tomatoes in half through the stem size. Place in a bowl with sea salt, pepper and about a tablespoon of balsamic. Toss and allow to sit for a minute of two. Then, spoon them over the cheese and top with a chiffonade of basil. (Chiffonade is a very pretty word for the very simple process of slicing basil or any other delicate herb into very thin ribbons) I roll the leaves into a cigar shape and then slice them thinly. Wham, you have a chiffonade and it sounds like you know what you are doing.