THE LAST SUMMER SALAD

Still a good many ripening tomatoes on the vines, but blossoms are getting fewer.  The basil is getting leggy and a little brown around some edges.  But the afternoons are still summertime warm and dinner can still feel like midsummer’s bounty.  Heavy-ripe tomatoes, and that very special mozzarella-type cheese called burrata, can make a salad a whole meal.  The cheese has a soft, runny center, cream and cheese in one bite.  A few finishing touches, some crusty bread—a delicious, simple end-of-summer meal.

• A few very ripe tomatoes, peeled, cut into chunks and drained slightly
• Fresh burrata cheese, drained and patted dry
• Fresh basil
• Very good olive oil
• Rice wine vinegar (or your choice)
• Salt and pepper

In a rimmed plate, pour a few tablespoons of olive oil, a little vinegar, and salt and pepper.  Combine gently.  Add tomatoes, tossing a little to coat.  Add burrata and top with a good bit of freshly cut basil.  That’s it.

The Kitchen Hive