Our Garden Club had their annual Christmas party last weekend. We each bring something and they buy a filet of beef at the market. Everyone prefers to bring appetizers and desserts (of course), so I thought I'd choose to bring a salad. I noticed someone else was doing tossed so I wanted to think up something different.
My daughter Tracy said: why not serve burrata cheese and some heirloom tomatoes, simply tossed with a balsamic vinaigrette? A super idea and I had just had something similar at Michael's in Miami Beach during the Art Basel Miami show the first week of December. (The second biggest contemporary art show in the world; the biggest being the one in Basel, Switzerland in June.) Tracy had a booth in the show so I was back and forth quite a bit that week. AND she also had the salad at Michael's, hence the idea.
Now, I'm sure you know all about burrata, but in case you don't: it's a fresh Italian cheese, made from mozzarella and cream. The outside is firm like mozzarella and the inside, which contains both mozzarella and cream, is very soft. It's served at room temperature. The name "burrata" means "buttered" in Italian and that is the literal truth: you cut into it and it's like butter inside! Michael's served it whole in the center of a plate with the heirloom tomatoes all around it. It made such a pretty presentation and then I thought I'd scatter some basil around to complete the Christmas colors.
I'm trying to keep this nice and easy as we're all so busy this week. So no recipe here today, just make a simple vinaigrette with balsamic vinegar (I added a touch of fresh garlic), toss the tomatoes in it and sprinkle a little olive oil on the cheese. Easy as can be, lovely and light, and burrata is divine.
Heirloom Tomatoes and Burrata Cheese with Balsamic Vinaigrette