Cook This: Burrata Caprese salad
Shereen Pavlides|Calkins Media
Burrata Caprese salad
Dave Garrett|Calkins Media
Shereen Pavlides makes Burrata Caprese Salad
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Burrata Caprese salad.
A fresh Caprese salad, a bottle of wine and a loaf of crusty Italian bread. What could be better? When the salad is made with burrata cheese.
Burrata, which looks like mozzarella on the outside but is a mixture of cheese and cream on the inside, makes Shereen Pavlides鈥� recipe for caprese salad special.
Burrata Caprese salad
Starting with good quality, fresh ingredients will make this salad 5-star worthy, so don鈥檛 skimp. There蘑菇视频 not much to it but it蘑菇视频 out of this world.
I鈥檒l make this salad, arranged on a pretty platter, and grill some steaks, paired with a nice bottle of wine, for a fabulous Friday date night at home with my husband.
Note: Campari tomatoes are lower in acidity, sweet and juicy, larger than cherry tomatoes yet smaller and rounder than plum tomatoes. You can substitute them for 6 small, ripe tomatoes on the vine.
Ingredients: 2 (4-ounce) burrata cheese balls (8 ounces total)
8 to 10 ripe Campari tomatoes, stemmed, sliced into small wedges
Kosher salt
Fresh finely ground black pepper
2 to 3 tablespoons good-quality extra virgin olive oil, divided
Sea salt
cup thinly sliced fresh basil leaves
Microgreens (optional)
Fresh crusty Italian bread
Steps: Remove burrata to room temperature 25 minutes before serving.
Season the tomatoes with salt and pepper and place onto a small serving platter.
Place the burrata onto the platter, alongside the tomatoes and slice each ball in half. Drizzle extra virgin olive oil over the tomatoes and burrata. Season the burrata with a couple of pinches of sea salt and freshly cracked black pepper.
Garnish the tomatoes and burrata with basil and microgreens, if desired. Serve immediately with fresh Italian bread to dip into the milky burrata and extra virgin olive oil jus.
Prep: 8 minutes
Serves: 2