Our colleague Roger was vacationing in southern Italy a few years back when he and his family sampled burrata. They bought this luscious Italian cheese – a fresh ball of mozzarella filled with curds and cream – from a local dairy farmer and topped it with extra virgin olive oil.Roger has been raving about the great flavor ever since, requesting burrata each Father’s Day. So, with Father’s Day approaching, we wanted to give a shout out to burrata – this time in a salad with cherry tomatoes and pesto. (Click here to see featured recipe.
)The dish comes from award-winning food writer Georgeanne Brennan’s
excellent book, Salad of the Day
.Georgeanne told us this dish is “a take” on the classic Caprese Salad of tomatoes, mozzarella and basil.“But here the basil is transformed into unctuous pesto, the mozzarella used is the creamy, melt-in your mouth burrata, and the cherry tomatoes (are included) because they always have a super sweet tomatoey flavor - even early in the season,” Georgeanne noted. “The salad is made magical with the finishing drizzle of extra virgin olive oil
.”We’d make it and drizzle it with our fruity Arbequina
. It's great with salads and pesto, and would pair well with the burrata.The dressing itself is prepared using red wine vinegar, basil pesto
, and olive oil. The cherry tomatoes, meanwhile, are halved and combined with the dressing. The dressed tomatoes are mounded on a serving platter, and the burrata is nestled among the tomatoes and topped with a drizzle of the pesto dressing. (Click here to see featured recipe.
)You can garnish the salad with fresh basil leaves – making it worthy for any Father’s Day meal!Bon appétit,Your friends at California Olive Ranch