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Caprese Salad with Burrata Cheese {family style}

caprese with burrata

Wednesday marked the last day of freshly picked summer tomatoes at the farmers market. I have mixed feelings about this; part of me is mourning the loss of hot, lazy days while another part is enjoying sweatshirts and long pants again. Having spent so many years in Southern California, I really treasure the changing of the seasons and that nesting feeling that only chilly fall days can bring. Still, I’m sad that there will be no more bright, juicy red and yellow gems at the market for another nine months. There are some cherry tomatoes remaining on our own plants but there’s hardly enough left to make a meal (they’re usually plucked by two little girls as they’re running by but who deny knowing how they disappeared).

burrata cheese

Summer tomatoes are at their best when they’re prepared simply so the flavor can shine. When I spotted some freshly made Burrata cheese I knew a caprese salad would definitely happen. For those who haven’t tried Burrata cheese, it’s essentially mozzarella wrapped around a creamy center made with mozzarella and cream. The center will hold its shape somewhat but has a very soft, velvety texture. I absolutely love it and it’s such a nice change of pace from a typical mozzarella.

caprese with burrata

The shape of Burrata cheese is so unique – it looks like a bag or purse – that I like to serve it whole for presentation’s sake. It makes for an easy family-style first course or appetizer, perfect to celebrate – or mourn, depending on your perspective – the end of summer. I also made a quick balsamic reduction (is there  a day or week that goes by when I don’t? I may need an intervention) to serve on the side for drizzling. So there you have it – a proper send-off to summer. Goodbye tomatoes, hello pumpkins!

easy caprese salad

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Caprese Salad with Burrata Cheese {family style}

Caprese Salad with Burrata Cheese {family style}

Yield: 0

Ingredients

  • 1 large burrata cheese
  • 3 - 4 fresh summer tomatoes, sliced
  • 1/2 cup fresh basil leaves
  • 1/2 cup balsamic vinegar, boiled until reduced by half
  • high-quality extra-virgin olive oil
  • kosher salt & freshly ground black pepper

Instructions

  1. Arrange tomato slices around edge of serving platter. Place cheese and basil leaves in the center.
  2. Drizzle lightly with olive oil and balsamic reduction (serve remaining balsamic on the side).
  3. Sprinkle with kosher salt and freshly ground black pepper.

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Chris

Wednesday 26th of September 2012

I was just trying to think about how I was going to make the salad with burrata cheese, I open up your blog and there it is! I will be reviewing the recipe and will try it out tonight! So, extremely helpful !! :-)

the wicked noodle

Wednesday 26th of September 2012

Thanks great, Chris!

Sylvie @ Gourmande in the Kitchen

Saturday 22nd of September 2012

Perfect pairing, creamy burrata and tomatoes are the essence of summer.

the wicked noodle

Monday 24th of September 2012

Thanks Sylvie!

Kiran @ KiranTarun.com

Thursday 20th of September 2012

This salad looks too beautiful to devour!

the wicked noodle

Friday 21st of September 2012

Thanks Kiran!

Jenn and Seth

Thursday 20th of September 2012

this is stunning!

the wicked noodle

Thursday 20th of September 2012

Thanks!!

Valerie

Wednesday 19th of September 2012

Your farewell to summer was a lovely one! An edible Burrata cheese purse and adorable tomatoes (which in this case, remind me of sassy red flats). My "salads" are usually mosh pits of ice berg lettuce and mutant baby carrot bits...they're jealous of this beauty!

the wicked noodle

Wednesday 19th of September 2012

LOL, Val!! xoxo

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