Monday, July 9, 2018

Magazine Monday #28: Mixed Berry Burrata Salad


It's hot, y'all.

Before you tell me that it's only like 86 here and it's 110 in other parts of the state/country, I'll tell you that I know that...but it's not usually this hot here.  And also, I don't have A/C.

This Magazine Monday recipe is a great barbeque side, or a hot weather snack, or a dinner when you just feel like you're melting and don't want to turn on a stove or an oven or even a microwave.  It's really easy and it's refreshing.

A note about the cheese.

Yes, I realize that burrata and mozzarella aren't the same thing.  (You can read about the differences here if you're interested.  I found it interesting.)  However, I had my mind set on this recipe, and I couldn't find burrata at the store, and I don't like asking for things I can't find at stores, and they LOOK similar, so I used mozzarella.  It was fine.

However truth be told, I suspect it would be better with burrata, so try to find that first, and if you can't, mozzarella will do in a pinch.

Also, as I have for a few recipes now, I recommend using a specific spice from Penzey's.  If you don't have it, that's fine, but there's not really a good substitute for it.

Mixed Berry Burrata Salad
Serves 6
From Clean Eating Magazine, May 2017

Ingredients

2 8-oz. rounds burrata cheese (or 16 oz. fresh mozzarella cheese)
1 cup strawberries, hulled and sliced
1/2 cup blackberries
1/2 cup blueberries
1/2 cup raspberries
3 Tbsp. thinly sliced basil leaves
1/4 tsp. flaky sea salt
Black pepper to taste
1 tsp. Penzey's Pico Fruta (optional)
3 tsp. olive oil
4 tsp. balsamic vinegar

Pull cheese apart and arrange on plates or a platter.

Arrange berries on top of/around the cheese.  Sprinkle with basil, salt pepper, and Pico Fruta.  

Drizzle with balsamic vinegar & olive oil.

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