Tomato & Burrata Salad with a Basil Chiffonade

Burrata [boor-rah-tah]: Creamy, luscious goodness. Imagine buffalo mozzarella infused with cream. Yes, you’ve got it. A silky, heavenly mozzarella cheese. As a recovering caprese salad traditionalist, burrata has truly changed how I envision my perfect caprese. It might not be available at your local grocery store but a specialty grocery store or cheese shop likely carries it. My go-to for burrata is Trader Joes.

Caprese salads are a simple elegance. It’s perfect for summer: fresh, bright and divine (it’s clearly January, and I obviously have no seasonal compass). Regardless, the best part about caprese salads is how quick they are to prepare and yet so yummy (caveat: I am a basil fanatic and am mad for recipes that utilize basil; I will throw in a few variations of this salad and pesto (versus just basil) is amazing also). Anyway, this is so easy. Let’s whip this puppy up.

Recipe (one serving size):

• 1 beefsteak tomato
• 4 oz. burrata cheese
• 1 bunch of basil
• Balsamic glaze (this is the actual secret ingredient)
• Olive oil, for drizzling
• Salt and pepper to taste

Okay, let’s begin with our beautiful beefsteak tomato. I can be considered a tomato ‘snob’, if you will, because I am so particular about the ripeness. I like crunchy, almost-ripe tomatoes that haven’t quite reached a too-soft texture. So, grab your tomato, remove your core and cut approximately 1/2 inch slices.

Next, we are going to cut our burrata. Burrata will not slice as gorgeously as mozzarella because it’s so creamy. It essentially has a mozzarella shell with the creamy delicious mozzarella on the inside, so it’ll be a bit messier. Not as tidy. But yummy, trust me.

Then, layer your slices of burrata between the beefsteak tomato and add your salt and pepper to taste .

Next, we are going to chiffonade our basil (just thinly sliced). Think a julienne vegetable, but just basil.

Then, top your tomato and burrata with the basil chiffonade and drizzle with your balsamic glaze and olive oil.

I have a confession to make that I need to put on the table before we move forth: I (habitually) use an inappropriate amount of sauce. Be it balsamic glaze or remoulade with crab cakes. I just don’t discriminate. Thus, I tend to very generously drizzle the balsamic glaze. And this glaze really intensifies the balsamic flavor and adds a beautiful depth of richness to the dish. The balsamic truly pulls the dish together and in my opinion, just wouldn’t be complete in its absence.

Now, I love this caprese salad. However, if you’re feeling adventurous there are a couple of variations and/or combinations that I like to spice up this salad with. 1) Adding a very ripe avocado. Talk about luscious. 2) A dash of red onion. This really adds a great bite. And 3) basil pesto versus a basil chiffonade. All are great options, and use them in any combination. They won’t fail you.

I know, I know. What are we drinking?

Sure, you’re leaning toward a white. But pump your breaks. This balsamic glaze deserves a fruit forward California cabernet sauvignon that complements the rich and savory flavor of the balsamic. Our choice? The 2010 fruit forward Ghost Pines cabernet sauvignon.

And with that, I’ll refill my wine glass and cheers to your next delicious dish.

Adieu!