Heirloom Salad With Burrata

Nothing says summer has arrived quite like a Caprese salad.  This take is made richer with the addition of fresh burrata, an Italian cheese made from mozzarella and cream. I love to hit up my local Trader Joe’s when making my Caprese salad.  They have the biggest selection of different colors, shapes and sizes of tomatoes. They are also my go-to for sourcing my cheese!  If you can’t find burrata you can substitute with the easier to find mozzarella.

Heirloom Salad With Burrata

• 1/4 cup pine nuts
• 2 lb tomatoes, in different colors and shapes
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Two 8 oz balls fresh burrata
• 1/2 cup Basil Pesto (recipe below) or store-bought pesto

Toast pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.

Depending on the size of your tomatoes, cut in halves, quarters and chunks. Arrange on a platter and sprinkle with salt and pepper. Cut or tear the burrata balls into chunks and arrange over tomatoes. Dollop pesto over the top and sprinkle with the pine nuts. Serve immediately.

Basil pesto

• 1/3 cup pine nuts or walnuts
• 2 garlic cloves, roughly chopped
• 2 cups packed fresh basil leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2/3 cup extra-virgin olive oil, plus more for storing
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

In a food processor pulse nuts and garlic until coarsely chopped. Add basil, salt, and pepper and process until the mixture resembles a paste, about 1 minute. With the processor running, slowly pour in olive oil until pesto is thoroughly blended. Add Parmigiano-Reggiano and process 1 minute more.

Heirloom tomatoes, fresh burrata & pesto pair perfectly with rosé!  You can support Women’s charities when you purchase your Rosé from One Hope Wine and their Rosés are $20-$40, which is a Win-Win! They have four varities to choose from: North Coast Reserve Sparkling Rosé, Côtes de Provence Reserve Rosé, Sonoma Reserve Rosé, and California Rosé.  #GirlsGoneWine 

This recipe can be found in: Once Upon A Chef Cookbook by Jennifer Segal which just came out in April.  You can buy the book by clicking on the link.