Have you ever tasted a super-ripe garden tomato that is one day away from turning to mush?
If your answer is no, you have not lived, my friend.
After visiting one of my favorite Portland haunts with two of my favorite ladies and our husbands, I was inspired to find the biggest, ripest tomatoes and make a simple salad with quality ingredients. Because flavorful, satisfying food doesn’t have to be expensive or complicated. It just has to taste good.
I’ve been a fan of the traditional tomato mozzarella salad for many years. Who doesn’t love mild, slightly creamy fresh cheese paired with the bright acidic flavor of a ripe tomato with a touch of basil?
(Okay, if you hate tomatoes or cheese, this is admittedly not the recipe for you.)
For the rest of the tomato loving world, this recipe will change the way you eat your tomato mozzarella salad. In fact, you might never go back to store-bought tomatoes or mozzarella again after tasting this.
Burrata is a shell of fresh mozzarella, stuffed with cream and cheese curds. It’s creamy, decadent, silky smooth, and provides the perfect accompaniment to those sweet, ripe tomatoes.
There are six ingredients to this and it takes roughly seven minutes to prepare. But it is so impressive and addictive, I have a hunch you can get that prep time down to five minutes. I will say this, though. The quality of the ingredients is in direct correlation to the fantastic taste factor. Without the quality ingredients I’ll list below, you will take this dish from a 10 to a 5. So, if you want to do your tomatoes justice, spring for the ingredients. You won’t regret it.
- 2 large, very ripe tomatoes from the farmer’s market or your garden. (Deep red, people. No orangey red.) Pick ones that are on the cusp of being too ripe. You can also ripen them in a window sill for a day or two.
- 1 ball of fresh burrata cheese (I found mine at Whole foods.)
- 3-4 leaves of fresh basil, torn or roughly chopped
- 1-2 Tbsp organic olive oil
- fresh cracked pepper
- kosher-style sea salt
- Remove burrata from refrigerator, drain water, and set aside.
- Slice whole tomatoes one inch thick.
- Arrange tomato slices on a platter and top with basil, fresh cracked pepper, and salt.
- Place burrata in the center of the tomato slices. Lightly drizzle entire plate with organic olive oil.
- Serve and devour immediately.
- My husband and I ate this for dinner the other night. Just this. Nothing else. Because we are adults who love good food and also don’t like expending energy on a 95 degree day unless we have to.