There's this restaurant in Sarasota, Louies Modern, that serves an heirloom tomato and burrata salad on a pink sea salt block, and I am in love with that salad. It's bright and refreshing and sweet and salty—your basic caprese with the ante pumped way, way up. Seriously delicious.
So when I was thinking about what I wanted for lunch the other day, that salad kept coming to mind. Now, I don't have huge pink sea salt blocks laying around my house, but I did have a box heirloom cherry tomatoes, olive oil, balsamic vinegar, Maldon salt (the best), basil and—thank you, Trader Joe's—burrata. So I sliced up half the container of tomatoes, plopped half a ball of burrata on top of them, tore up some basil leaves that I picked from my plant (!), drizzled the whole thing with a little olive oil and balsamic vinegar, sprinkled some Maldon salt on top—and that was it. Friends, it was delicious. I had to keep telling myself to slow down while I was eating it. Even better: Absolutely no cooking involved. Total win.
What's your favorite summer lunch? I'd love to hear.
Photo: My own.
Never had burrata before! We always just do mozzarella a la caprese! Also, please tell me more about this pink sea salt block.
ReplyDeleteTomatoes are justttt starting to come into season in Chicago and I'm all over it!
All of this is amazing. #anticooking!!!
eileen ragan | leaner by the lake
Oh my goodness, you would LOVE burrata (if you love mozzarella, that is). It is basically mozzarella filled with cream. Amazing.
DeleteAnd yeah, the salt block is like a SLAB of pink sea salt, and the restaurant puts the tomatoes, burrata, basil, etc. on top and the whole shebang gets seasoned that way. It's awesome.
Enjoy your tomatoes! Oh man, summer fruits and veggies are awesome. And yay #anticooking!
Guys, I HAVE a salt block. I saw it when I was at The Meadow, a salt shop in Portland last year and talked about it NONSTOP for months. (Eileen, please go to this store when you're in Portland) Adi then surprised me and bought it for my birthday a few months later and I've been terrified to use it, it's SOOOO beautiful. I think I should try this salad to christen the pretty lady! Looks SO GOOD, Megan.
DeleteThis is one of my favorite things EVER––especially in the summer! Burrata cheese is like heaven on a plate if you ask me!
ReplyDeleteTotally agree with you about burrata! So glad you share the mozzarella-tomato-basil love. :) Thanks for the comment!
DeleteOooh, this looks and sounds delicious...
ReplyDeleteIf you try it, please let me know! It really takes like no effort and is so light--even with the cheese.
DeleteBurrata is just offensively good. I split one open and just have to eat the entire thing, seriously.
ReplyDelete"Offensively good"--I love that description!
DeleteThis looks so, so yummy! Basil + fresh ingredients (like, any ingredients) makes any meal into a perfect summer classic. Also, I love that you recreated something from a beloved restaurant dish!
ReplyDeleteAw, thank you, friend! :) I was obviously inspired by your anticooking series!
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