Hello, MARtians! Summer is saying its last good-byes and I hate to see it go, but I love the transition to fall. It is an energetic time in the garden. If you’re like me, you love this time of year when your friends and neighbors have loads of tomatoes ripening all at once. (They’re a good trade for my terrific hydrangea clippings.)
I will share with you what I am doing with my preponderance of ripe tomatoes. I know you’re going to love it. It is easy, delicious and makes perfect use of the delicate sweetness that came from all the summer sun.
Tomato Burrata Salad
Serves 6 people
Ingredients:
- 4 lbs of tomatoes sliced into bite-sized cubes
- 2 cups of cubed, de-seeded ripe watermelon
- 4 handfuls of arugula, washed and dried well
- 1/3 cup quality extra virgin olive oil
- 1/4 cup real balsamic vinegar
- Juice of 1 lemon
- Fresh ground pepper and sea salt to taste
- 6-4oz balls burrata or another very fresh mozzarella (For a lighter salad, divide each burrata ball between 2 people.)
Directions:
Combine the tomatoes and watermelon in a bowl with balsamic vinegar and lemon juice
Let sit to marinate (1-2 hours)
Toss the arugula with half the olive oil and vinegar. Dress with salt and pepper. Plate the arugula
Place the cubes of tomato and watermelon on top of the arugula
Break open the ball of burrata in the center; drizzle with a little of the balsamic vinegar.
Before serving, finish the dish with the remaining olive oil, salt, and pepper.
I hope you love this recipe as much as I do. Try it this coming weekend. Bon app̩tit!
