To enjoy the very best ingredients, the best thing to do is just keep things simple.
And if you’ve been reading this blog for more than one summer, you know that I think that tomatoes are just about the best thing on planet Earth.
And also, burrata. Enough said.
Tonight after a very busy, fun and social weekend, we weren’t feeling like doing a ton of cooking. Dave and I had a nice brunch out with friends, we ran some errands, and I had an amazing time at the PDX Food Swap and getting a post-swap beer with my friend Bee. Now that I think about it, we didn’t do a whole ton of cooking this weekend. We ate dinner out last night and ate leftovers for lunch. But we did make a fabulous breakfast Saturday morning and the world’s best pizza Friday night (recipe to come).
I did attempt to make cookies. Key word: attempt. I don’t know if I’ve ever failed a cookie recipe so hard before – I didn’t mess with the recipe. I just failed hard somehow. Right now I’m not really motivated to try making that recipe again.
That epic cookie fail probably contributed to me wanting to keep things simple at dinner. We ate this lovely salad outside with apples, figs and walnut spread, with homemade sourdough bread and carrot butter from the food swap. It was absolutely lovely.
And now I can sit here working on my blog, with the windows open, sipping on iced tea. Summer, don’t ever go away.
1 large heirloom tomato (or two half tomatoes, if you want color contrast)
Burrata, cut into chunks (I used about half a ball)
5-6 basil leaves, chiffonaded
Drizzle of your very best olive oil
Plenty of kosher salt and freshly ground black pepper
Slice tomatoes into 1/4-inch slices and fan out on a plate. Top with burrata chunks and basil leaves.
Drizzle liberally with the very best olive oil you own. Salt and pepper liberally as well.
You can serve it with toast, or with just a knife and fork.