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Burrata Salad: Insalata con la Burrata

This is one of those ‘instant tradition’ dishes, something new that somehow seems to be around forever.  It’s really just insalata caprese but substituting burrata for mozzarella.  Keep this salad simple and above all, uncomposed.  If yours looks like lovely overlapping, tricoloured poker chips, you’ve been influenced by fussy restaurants.  Keep this simple and let the showy bit be the quality of your ingredients and that you cut and mix the cheese at the last moment in front of your guests.  Skip this dish unless you have all of the ingredients at their height (keep in mind that the equally-true-but-less-romantic side of ‘eating seasonally’ is not eating ‘out of season’, a bullying concept that no one seems to want to talk about).


Fresh local tomatoes

Fresh basil

Best olive oil


A burrata



Put away the cutting board on this one:  go granny style, cutting the tomatoes with a paring knife right over a big ceramic bowl.  Tear the basil.  Add the olive oil, as if it were the black pepper element.  Place the bowl in the fridge until ready to serve.

At the table, present the burrata to your guests and carefully cut it over the bowl so that the leaking cream collects over the salad.  (You can substitute fresh mozzarella for the burrata but then it becomes an insalata caprese). Add salt right now (as not to soften the tomatoes early).  Mix it up.  Serve the pink and black-green salad as an antipasto.  Go straight to heaven.

Wine: A soft white would go well with this or a bone-dry pink such as a nice fruity rosato from the Salento.

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