Late Summer Tomatoes with Burrata

This recipe is still holding on strong to the last warm and beautiful days of summer and all the incredible fruits of the season, like tomatoes! I personally can never get enough of these sweet and savory guys, but I will say that by the end of summer I am on the hunt for the easiest way to prepare them and highlight their incredible peak season flavor. This dish is a perfect way to do just that. Extra juicy tomatoes are paired with rich burrata cheese, fresh herby basil, and a sweet and tangy honey balsamic sauce. It all comes together in just a few minutes and makes any meal feel pretty special.

Enjoy this dish as a starter or side for your meal. It packs in vitamin and antioxidant rich veggies (okay, yes technically tomatoes are botanically a fruit) and a dose of protein and fat from the cheese. Sodium from a sprinkle of flaky salt and that naturally occuring in the cheese can actually support hydration too. I used heirloom tomatoes here, but feel free to try this with pretty much any type of ripe tomato you can get your hands on. Enjoy!

Late Summer Tomatoes with Burrata

Makes 2-4 servings

1 pound juicy, ripe tomatoes (fun heirloom kinds or whatever you can get)

2 balls burrata (2 oz. (56g) weight each)

1 tbs. basil leaves, torn or sliced

1 tbs. honey

1/2 tbs. balsamic vinegar

1/2 tbs. olive oil

Flaky salt

Fresh ground black pepper

Core tomatoes and cut into a large dice 1/2-1” (1/75-2.5cm) big. Arrange on a plate or in a shallow bowl. Slice burrata and place on top of tomatoes.

Mix together honey, balsamic and olive oil in a small bowl. Drizzle all over tomatoes and burrata. Top with the basil, salt, and pepper.

Enjoy right away!