You know, Costco didn’t always exist. I know. Mind-Blowing, right? How did we ever survive?!
I realize there are people in this world who LOATHE Costco. I admit that it is a daunting proposition: drive there, grab a cart, rifle through your purse until you find your Costco card to actually get IN the store, push said cart for miles and miles through those towering shelves (and just hope there isn’t an earthquake while you’re there), unload everything for checkout, pay big $$$, push the 300-pound cart to your car (if you’ve remembered where it is in that massive parking lot), unload everything AGAIN into your car, and drive home, where you unload yet a THIRD time and put it all away.
Naps pretty much required after a Costco run.
All that work aside, just think of the array of foods that we have thanks to Costco: hunks of cheeses from all over the world, beautiful cuts of meat, fresh fruit and veg, loads of organic stuff, as well as your handy-dandy band saws and 15-person tents. All under one roof. It’s amazing.
And I have to say, those cheeses are perhaps my very favorite part: fresh mozzarella, real Parmigiana-Reggiano from Italy, chunks of feta, soft French brie and sometimes, on a very happy day…fresh, luscious BURRATA! The queen of cheese. The freshest mozzarella + cream which, together, create the most elegant, heavenly taste. And the perfect crown jewel for this easiest eye-candy salad!
Herbed Potato Salad with Fresh Tomatoes and Burrata is basically my own selfish creation, born to use yet more of my massive tomato crop!
I pretty much just put all my favorite flavors together to compose the perfect salad creation: fresh herbs, fresh tomatoes, fresh burrata, fresh purple potatoes…you get the picture. The beauty of it is that this literally comes together in 20 minutes or less (including potato cooking time!) so you can make it daily until those fresh tomatoes run out.
I will always love Costco. And for Costco shopping days that wipe me out, here’s my sweet reward: Herbed Potato Salad with Fresh tomatoes and Burrata.
Heaven on a plate.
- 8-10 small purple or red potatoes
- Chicken stock
- 3-4 large heirloom tomatoes
- 1 large shallot
- 1 cup micro greens
- 1 large ball fresh burrata or buffalo mozzarella cheese
- Salt and pepper to taste
- 1/4 cup fresh herbs (basil, oregano, thyme, parsley, etc.)
- 1/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- Salt and pepper to taste
- Boil potatoes in chicken stock or water until fairly soft, about 10 minutes. Drain and slice.
- Cut tomatoes into thick slices and shallot into thin slices.
- Arrange potatoes, tomatoes and shallots on platter. Sprinkle with micro greens.
- Place burrata on the platter.
- Salt and pepper to taste, and drizzle with herb dressing.
- Combine all ingredients and stir well.