My favorite summer salad is Caprese. And, it’s even better if the juicy fruit is homegrown. Yes, tomatoes are a fruit. Fresh mozzarella with tomatoes and basil is delicious, but substitute the mozzarella for the buttery creamy burrata and WOW!!! It’s a decadent creamy taste-bud explosion!
What is burrata? Burrata means buttery in Italian and is fresh cheese made from mozzarella and cream. A mozzarella ball surrounds a decadent mix of fresh curd and cream. When you cut the ball, the creamy goodness oozes out and dances seductively on your tongue partying with its food companions.
Most often this dish is served as an appetizer. In the summer, I love having it as a no-cook dinner with a toasted piece of crusty bread to scoop up the olive oil, balsamic and creamy cheese with those luscious tomatoes and oh-so fragrant basil from my garden.
The serving size for burrata is 1 ounce. Come on! Who can honestly eat just one ounce of this super delish cheese!?! The Points for this as an appetizer aren’t too bad at 3-4 IF you’re able to limit your burrata intake. I don’t usually have access to this cheese year round. Caprese is best when fresh tomatoes are available so this summer splurge is worth it for me.
Prep Time: 5 min Cook Time: 0 min Difficulty: Easy Peasy
Servings: 1 Serving Size: 1 salad Yield: 1 salad/appetizer SP: 9
3 oz burrata, about 1/2 ball
1 medium tomato, sliced
1/4 basil, chiffonade or hand torn
kosher salt, to taste
fresh ground black pepper, to taste
extra virgin olive oil for drizzling, 1 tsp to maintain SP
balsamic vinegar, for drizzling (optional)
1. Layer sliced tomatoes on top of burrata
2. Top with basil. Add salt and pepper to taste.
3. Drizzle tomatoes and basil with olive oil and balsamic.
4. Do your happy dance and CONSUME!
NOTES, TIPS & TRICKS: Though not traditional, Caprese served over arugula is pretty tasty too.