Tomato, Blueberry and Burrata Salad

Fall is almost here, so I’m busy squeezing every last flavor out of the summer. I’ve seen posts and pins about pumpkins and all things fall. Our local grocery story had cinnamon-scented pinecones out on display – but I’m just not ready!

Juicy, ripe tomatoes make a fantastic base for a summer salad. This recipe is a very simple combination of thick, sliced tomatoes, burrata cheese, blueberries, basil leaves, a bit of vinegar, and oil. I love the quick-to-put-together combination of sweet, tart blueberries, creamy burrata, herby basil and fresh tomatoes. It’ll make a great compliment to grilled meats or fish this weekend at your Labor Day BBQ.

Serves: Serve 6

Tomato, Blueberry and Burrata Salad

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Ingredients

• 3 large tomatoes (preferably heirloom)
• 2 pints blueberries (you can use thawed blueberries if you can’t get fresh)
• 6 ounces burrata cheese
• 1 small bunch basil
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar (a fruity vinegar like peach would work well too)
• Celtic sea salt

Instructions

1. Place the tomato slices on a large platter. Top with blueberries, segments of burrata, and basil leaves. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt. Serve.

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