I’m back, kids, and with a whole bunch of food porn for ya. Didja miss me?
I’m officially settled in my temporary place in Chicago, was able to pretty quickly secure a job, and have finally fully restocked my pantry and taken a trip to the farmer’s market down here (Green City Market hyyyyype).
That market is where I got the tomatoes and basil for this recipe, and let me tell you, using the heirlooms I did for this recipe (I want to say these were tangerine varietal?) blew this recipe out of the water. (It also helps that buratta is on sale at Whole Foods right now for $5 for I’m pretty sure the entire month?)
Use the last little gasp of summer here, go out to the farmer’s market, and do the thing. It’s so worth it.
Burrata Roasted Caprese Salad
Lasts for however many lunches you can stretch out the buratta or the tomatoes, whichever you run out of first
- 2 large tomatoes, sliced thin (I used tangerine heirlooms, so good)
- olive oil
- sea salt
- fresh ground pepper
- 1 ball burrata
- handful of basil leaves, torn
- balsamic vinegar
Preheat your oven to 375. Take your tomatoes, slice them thin, and then layer them in a glass baking dish with some foil, drizzling olive oil, sea salt, and fresh cracked pepper over them. Roast your tomatoes for 20 minutes, until they just barely start to wrinkle at the edges (see picture 2).
Take your tomatoes, and transfer them to whatever you will store them in (I just layered them in a take out soup container). When you’re ready to eat, take the roasted tomatoes, and layer them in with the torn basil and drizzle with balsamic vinegar, and reheat the tomatoes a little, so that they’re just barely warm. Then, take a bit of your ball of burrata, layer it into the tomatoes like in the final picture, and just enjoy the absolute deliciousness.