By Julia Westhoff
When it’s summer my urge to cook diminishes quickly, and I crave simple, fresh meals. Lately dinnertime at our house looks like prosciutto e melone and caprese salad with creamy Burrata cheese – a rich upgrade from standard mozzarella. The whole family can get behind this simple meal of salads that involve cheese, salty meat, and fruit.
And the truth is Kansas City is slightly lacking in this delicacy and it is still impossible to find fresh. But we’ve been more than happy with the Belgioioso brand that we’ve found at the Hen House and and Whole Foods. The key is – listen up! – to take it out of the fridge a few hours before you serve it. Bringing it to room temperature makes all the difference. We’ve been pounding it nonstop with no plans to quit anytime soon, and I suggest you do the same.
Caprese Salad with Burrata
3 medium-sized tomatoes, sliced
1 container of Burrata, room temperature
1/4 cup of torn basil leaves
Salt, pepper, balsamic vinegar and extra virgin olive oil, to taste
Combine first three ingredients. Dress according to preference.
