My loyal blog followers have heard me talk about my picky daughter, Katie. She has a physical disability and has difficulty with different textured foods…preferring softer options to avoid choking. She does manage to eat potato chips, though…wonder if she’s been pulling my leg all these years????! She and I ate our fair share of Caprese salads in Italy a couple summers ago. Fresh mozzarella is one of her favorites…and she’ll actually eat tomatoes on occasion. Health food nut she’s not.
Well, I’ve discovered a new twist on this classic salad. Just recently, I’ve fallen in love with Burrata…a fresh mozzarella ball filled with shreds of mozzarella and cream. Sounds amazing, doesn’t it? So delightfully creamy…and unforgettably delicious. Using this instead of traditional mozzarella makes for an even more incredible salad. For me, it could easily be lunch or dinner…but I’d also serve it to guests as lovely starter with crusty bread. As you can probably see from my photos, this does not cut neat and clean like mozzarella, but if your family is like mine, pretty does not matter…taste does. I found Belgioioso brand Burrata at Whole Foods.
Caprese Salad with Burrata~
Two garden or heirloom tomatoes, sliced
1 8-ounce ball of Burrata* cheese, drained and carefully sliced
Freshly ground black pepper
Fresh basil leaves, chiffonade if large
Fresh oregano leaves, optional
Homemade balsamic vinaigrette or extra virgin olive oil and balsamic vinegar
Alternate slices of tomatoes and cheese. Season with sea salt and pepper. Sprinkle with small basil leaves or chiffonade of basil. Sprinkle with a few small oregano leaves if desired. Drizzle with vinaigrette or olive oil and vinegar.
*If Burrata is unavailable, use fresh mozzarella.