I’ve talked about “food moments” before…you know, those times when you take just ONE bite of something and know that you’ll remember it forever. It doesn’t happen often, but when it does, OH BOY. Food Moment! Well, Triple Tomato and Burrata Salad was born from just one of those moments. And it’s not even close to tomato season. Go figure!?!
We attended the wedding dinner of a close friend a few weeks ago. The whole night was magical! It was held in a rustic barn up in the mountains, and a late winter snow storm made the whole thing seem very cozy and festive. It was a very elegant evening with blue and white linens, rose gold plates, huge flower centerpieces, toasts and speeches and music, and, best of all, an amazing dinner.
Tomato and Burrata Salad was the mouthwatering, stunningly beautiful, simply incredible first course. You don’t know how hard it was to keep myself from literally licking the plate clean. Took every ounce of self-control and then some!
Oozy burrata spilling over tomatoes and fresh basil with perfect little drops of basil oil shimmering around everything….heaven on a salad plate. The simplest dishes are sometimes the most memorable.
I know I will remember a few amazing things from that night: the beautiful bride, the long-distance love story of the happy couple, the hilarious songs (and the sentimental ones) performed by both bride’s and groom’s families and the food. In particular, that burrata.
Cheers to the wonderful newlyweds! We will love you forever as some of our dearest friends. We are so grateful to have been a part of your joyful celebration. And boy, are we grateful for that burrata. Triple Tomato and Burrata Salad. Cheers!
Ingredients
- 4 Roma tomatoes
- 1 cup colorful cherry tomatoes
- 1 cup sun-dried tomatoes in oil
- 8-10 oz. burrata cheese
- Whole basil leaves
- Balsamic glaze
- Basil-infused olive oil
- Salt and pepper to taste
Instructions
- Slice roma and cherry tomatoes.
- Soak sun-dried tomatoes in water for 10 minutes (or longer.)
- Place whole basil leaves on a plate. Set tomatoes over leaves. Add burrata, breaking it apart over tomatoes.
- Sprinkle with basil olive oil and balsamic glaze. Salt and pepper to taste.
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