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