Some days it is so wonderful to have something easy to serve for dinner. After a good portion of a day spent installing flashing and siding, Sweetie and I were certainly hungry, but not full of energy. As the sun set behind the trees
it was time to create a fast feast. I started with tomatoes, already picked. So far the only tomatoes I've gotten from the many I planted are the cherry type. The most numerous are orange, a few are red, and a few are yellow.
I based this recipe on one in the latest Bon Appetit magazine (August 2013) because I had the tomatoes and olive oil and sea salt and last time I was at the appropriate store, I had made sure to purchase the burrata and fresh basil once I saw the recipe, knowing that I would make it pretty soon.
This is one of those recipes that you won't make often if you value your health since the cheese is very rich, but it is the perfect indulgence when the tomatoes finally ripen. It also goes together fast and is impressive, so keep it in mind for your next dinner party or on a day when the kids have worn you out. You can use mozzarella di bufala (made with buffalo milk I think) instead of the burrata...Bon Appetit did. You can also add a few chunks of seedless watermelon for some crunch and another flavor and have six ingredients. Don't be tempted to use dried basil...fresh basil, fresh tomatoes, good quality olive oil and sea salt, plus a lovely, rich, runny cheese are important components.
It looks pretty, too. Since we eat with our eyes first, that counts!
Five Ingredient Cherry Tomato Salad
1 ball of mozzarella di bufala or burrata
1 pint cherry tomatoes, sliced in half
about 2 tablespoons fresh basil, in chiffonade or chopped
2-3 tablespoons best quality olive oil
a sprinkle of sea salt to taste
Shred or spread the cheese on a serving plate. Top with the tomatoes, basil, olive oil and salt. Let sit 10 minutes so the flavors can mingle. Serve. It's that easy!
Serves 4 - 6.
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