Surprise!! A bonus recipe this week! I know what you’re thinking, two posts in one week? What’s the occasion? Well, the occasion is I got burrata at the grocery store, and I just HAD to do something about it. And that something was marinate cherry tomatoes in garlic olive oil, toss them with some salt, pepper, and basil, and break those two burrata balls right over the top and I have to say, it was HEAVENLY. That still counts as salad right?? It does in my book at least. By the way, if you don’t know what burrata is, first of all, WELCOME, and second of all, it’s a type of cheese that has an outside casing of mozzarella, with a soft, creamy inside that is perfect for breaking open and letting the filling ooze out all fancy like. Is that weird? Who knows, but you’ll be on board as soon as you try it I promise.
Since this is my second post of the week, I’m going to keep it short and sweet because we all know you’re here for the recipe, no shame in that! This is ridiculously easy to make, and just as easy to customize depending on what else you have on hand, but since summer is ending and good cherry tomatoes will soon be scarce, I’m trying to use them as much as I can. However, some other good additions would be sliced peaches, strawberries, a drizzle of pesto or honey, or even some chili oil if you like things extra spicy!
Before we get started, we can’t forget the five things to be happy about today, so let’s do that first!
ONE. It’s FRIDAY!! You have a whole two days of freedom ahead of you, do yourself a favor and sleep late and have some waffles for breakfast, would you?
TWO. Bottomless diner coffee that always seems to taste better than when you make it at home.
THREE. String lights lining a porch railing, lighting up a warm night so you can sit and talk outside for hours.
FOUR. Coming home to a package you’ve been waiting for sitting on the doorstep.
FIVE. Writing letters and sending them just because, not for any reason other than to make someone’s day brighter.
Okay! Let’s get cooking! (Or really just cutting and prepping, as almost no cooking is involved, YAY for heatless recipes!!)
Prep Time: 15 minutes
Inactive Time: 30 minutes
Serves: 4-6 people
36 oz. cherry tomatoes (roughly 2 packages), halved
1 tsp kosher salt
½ tsp pepper
2 garlic cloves, sliced
¼ cup olive oil
5 basil leaves, chiffonnade
2 burrata balls, halved or quartered
ONE. In a small saucepan, add the olive oil and sliced garlic and heat on very low until the garlic is fragrant and infuses into the oil but doesn’t brown. Set aside to cool while you halve the tomatoes and discard the garlic. (If you already have a garlic-infused oil or you would prefer a plain olive oil, you can skip this step!)
TWO. Toss the cherry tomatoes, salt, pepper, basil, and olive oil in a large bowl. Allow to marinate for at least 30 minutes before serving.
THREE. To serve, pour the tomatoes and the juices they released onto a large, flat serving dish. Break open or cut the burrata balls in half or in quarters (depending on how much you want to share!), and place on top so that some of the filling begins to spill into the tomatoes. Serve a piece of burrata with a healthy scoop of tomatoes to each.