Burrata, Cherry Tomatoes and Basil

Burrata, Cherry Tomatoes and Basil

Choose the ripest tomatoes you can find.

Choose the ripest tomatoes you can find.

Burrata is my favorite foodie item as of late.

See Treat Yo’ Self Tuesday: Burrata for an explanation and additional serving suggestion.

Everywhere I turn a recipe or article is highlighting this Italian delicacy.  Finally I gave in when  Adam Rapoport, Editor in Chief at Bon Appetit, highlighted a beautiful update on caprese salad.   “I’m having this for dinner…” I thought reading the editor’s letter in this months edition.    Eddie was out of town last week, so I reverted back to my single days of simplistic mediterranean meals.  Note: Eddie loves processes.  In his mind,  no recipe is worth trying unless it has at least nine steps.   I’m not this way; in fact, I’m the opposite.  Fresh cheese, sliced cherry tomatoes at their peak and thin slivers of basil are all I wanted.  Oh, and a glass of icy white wine.

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Green, fruity olive oil binds the flavors.

Green, fruity olive oil binds the flavors.

I had enough for two portions, so I enjoyed this for dinner Thursday night, then brought it to a catch-up session with friends on Saturday afternoon.  It was an equally luxurious treat at both events.  On Saturday my friends’ three-year-old ran around in the yard being sprayed with the hose as we chatted and drank margaritas.  After he was completely soaked, he darted to our snacks and asked for more cheese.  I was secretly so pleased to see him gobbling up a tray of burrata, cherry tomatoes and basil.  This is the kind of summertime food we should be eating,  No cooking, no laborious processes, just fresh ingredients, cold drinks and good friends.

Serves 4


1 – 8oz container burrata (2 balls)

1 pint ripe cherry tomatoes

5 fresh basil leaves

2 tablespoons fruity extra-virgin olive oil

sea salt (preferably large flake)


1) Slice cherry tomatoes in half.

2) Roll basil leaves into a cigar type roll and thinly slice.

3) Remove burrata from milky liquid, put onto a plate and slice about 1/2″ thick.  The interior will be soft and gooey, let it look imperfect.

4) Scatter tomatoes over cheese, drizzle olive oil, sprinkle with basil and salt.  Let sit 10 minutes to come to room temperature.  Serve with plates and forks alongside your favorite sparkling summer drink.