My client Tasha gave me this recipe after we had a complete bonding moment over our love of cooking at her pre-wedding photo session. Its was hilarious. I think her fiancé/now husband Dillon was amused by our loud ongoings on the corner of Anacapa & Canon Perdido St. in downtown Santa Barbara. There we were standing on the sidewalk avidly exchanging recipes like the information was as valuable as learning about sunken treasure. After trying her recipe for this caprese salad it WAS as valuable as sunken treasure! Its so delicious and refreshing and the secret is the half basil half cilantro in the pesto. It makes the flavor of the pesto so more refined and less punchy. I could eat this salad every day and have made it now several time. I’m planning on making this for Fourth of July and I think you should too!
Recipe:
3-4 heirloom tomatoes with varying colors sliced
whole basil leaves
2 large balls of burrata cheese sliced (I get the tub at Trader Joes and it has two in there)
olive oil & balsamic vinegar
salt & pepper
Pesto (recipe to follow)
Pesto Recipe:
1 cup packed basil leaves
1 cup packed cilantro leaves
1/4 cup pine nuts (pignoles)
1/2 cup pecorino romano cheese
2/3 cup olive oil
2 cloves garlic
salt & pepper to taste
Directions:
In a food processor pulse garlic cloves until finely minced. Add basil, cilantro, olive oil and pine nuts. Pulse until smooth. Salt & pepper to taste.
Spread pesto on the bottom of a serving dish. Layer tomato, basil leaves and burrata until all the ingredients are gone. Season with a little salt & pepper and drizzle with a tiny bit of olive oil and balsamic vinegar. Enjoy!
This looks delicious! Perfect for a summer dinner.
Looks so delicious and fresh!