Burrata salad is one of those addictive things which you will find yourself making over and over again until you start worrying about your cholesterol level. It will be the crowd pleaser on your next wine and cheese party, it will become your kids and partner’s favorite appetizer, so much so that you will start wondering can I make my the cheese at home. There is something irresistibly appealing about the chewy and creamy texture of these adorable little bundles of delight. I still remember the night I tried burrata for the first time, it was a long time ago. The hubby and I had a date at a very good French restaurant in Montreal and the chef, whom we knew personally, treated us with a of plate of burrata made in Italy and shipped to the restaurant. I fell in love.The only thing I could think of over my next several visits to that restaurant was the burrata, rather than the course menu that followed. Yes, I am perfectly conscious of the fact that my love for burrata borders obsession, but it is the versatility of the product that seduces me more that anything. Burrata is succulent by itself, and yet there are so many things you can do with it. Today I am suggesting this salad for which you don’t really need a recipe, think of it as a canvas the inspiration for which it the burrata. Put as many burrata balls as you have people around the table and add a generous amount of the tomatoes, olives, fresh herbs and anything else that may seems appetizing to you. I like to serve it along with smoked fish and homemade brown bread. For this salad I used tree tomatoes, one of the wonders of Africa which I first discovered a few years ago when I moved to Kenya, its sweet and sour taste works well in salads. You can of course substitute tree tomatoes for heirloom tomatoes in case your local grocery store is further from the equator than mine.
2-3 burrata balls
cherry or heirloom tomatoes
large sea salt
your favorite salad oil
Scatter the tomatoes, onions, olives and fresh herbs over a large platter. Place the burrata in the center. Ground black pepper over the burrata, sprinkle with sea salt and drizzle over your best salad oil just before serving.
Serve with homemade brown bread and smoked fish or cold cuts.
Wine suggestion: Pinot Grigio.