Hope you are all well.
Today I want to Welcome the month of June and to me, that means summer is here…
I don’t know what it is about June 1st that makes me so happy. When I was a child it was the anticipation of the end of school and summer break and I guess I never outgrew that excitement that the summer months with hot days spent at the beach, picnics, and enjoying lazy summer days with family and friends were approaching.
For the last few years, I have had my own little celebration on this day and I always make my favorite “Summer Salad” to get me in the summer mood.
The salad ingredients are tomatoes (preferable heirlooms in gorgeous colors of yellow, red, green, and amber) and burrata cheese, and peaches drizzled with extra virgin olive oil, fresh basil leaves, and a touch of balsamic glaze.
Sometimes I put the salad on a bed of arugula, but without any lettuce is just as good. So I wanted to share this salad with you today.
For those who are not familiar with burrata cheese, it is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
If you don’t have burrata, you can use mozzarella balls – also known in Italian as “Ciliegine” (cherry size- see below) or mozzarella pearls (very tiny), or any soft cheese of your choice.
The company “BelGioioso” sells both burrata and mozzarella in containers in most supermarkets.
Here is a guide to Soft Italian cheese so you can choose a substitute for your salad…
For an added bonus, serve this salad with your favorite grilled or toasted bread to soak up the juices from the salad. My choice is always Madonia Bakery (Bronx, NY) fennel and golden raisin bread. Use your favorite artisan bread of choice.
I am listing the ingredients but not the amounts because that depends on how many people you are serving.
- Burrata cheese (or mozzarella balls aka in Italian “Ciliegine”)
- Tomatoes (preferably Heirloom)
- Fresh peaches
- Fresh basil leaves (whole or chiffonade)
- Balsamic glaze
- Extra virgin olive oil
- Salt and pepper to taste
- Dried oregano (OPTIONAL)
- Arugula (OPTIONAL)
Cook’s Note: serve with toasted or grilled Italian bread or artisan bread of your choice
Enjoy your salad and your summer.
Until my next post, make every day a celebration!
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