Burrata — a moist, fresh ball of mozzarella filled with curds and cream — slowly oozes with each delicious forkful. It’s a perfect partner for summer’s first cherry tomatoes.
Cherry Tomato Salad with Burrata & Pesto
3 Tbs. prepared basil pesto
1 1/2 Tbs. red wine vinegar
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
Salt and freshly ground pepper
About 4 cups (1 1/2 lb./750 g) mixed red, yellow and orange cherry tomatoes
1 burrata cheese
Small fresh basil leaves for garnish
In a bowl, whisk together the pesto and vinegar. Add the oil in a thin stream, whisking constantly until the dressing is well blended. Season with salt and pepper to taste.
Slice the tomatoes in half, add to the bowl, and toss gently. Season with salt and pepper and use a slotted spoon to mound them on a serving platter. Nestle the cheese in the center and drizzle with some pesto dressing from the bowl. Garnish with the basil leaves and serve. Serves 4-6.
Find more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.