Ode to Summer’s Fruit

There is nothing Southerner’s know more of than the harmony that is tomato season. No greenhouse grown tomato can compare to the ripeness of a hand plucked heirloom off the vine growing in your own backyard.

From June until September you’ll find tomato dishes popping up at any Southern establishment and we nary remember what un-ripened horror life is like outside of prime tomato season. 
Caprese Salad When meals are concerned throughout the Summer months I opt for lightened and full of flavor. Nothing helps more to meet this agenda then twisting a classic dish for a down-home smorgasbord of heirloom tomatoes and burrata.  
Caprese Salad Caprese Salad
Caprese Salad What started off as a deconstructed bruschetta turned into a savory Caprese salad with salty prosciutto, pickled green tomatoes from Doux South and burrata instead of the typical mozzarella. A happy accident of combining “what do I want to eat for dinner tonight” and whatever was lingering in my fridge that afternoon. 
Caprese Salad Caprese Salad
Caprese Salad

Savory Summer Caprese Salad


 

For this recipe you will need: 

3 large heirloom tomatoes 

Burrata 

3 ounces of Proscuitto 

1 jar of Doux South’s pickled green tomatoes

Olive Oil

Balsamic Glaze

Salt & Pepper

Basil

Bread for sopping up the leftover juices

The Caprese Salad is a significantly simple dish you can whip up. I started by layering in fresh and pickled tomatoes in a Le Creuset serving dish, adding some slices of burrata, then topping with strips of prosciutto and a drizzle of oil and balsamic glaze. 
Caprese Salad Caprese Salad Caprese Salad As quickly as I had whipped it up, I had devoured it about as fast. The tangy crunch from the pickled green tomatoes were a welcome juxtaposition against the sweetness from the heirloom tomatoes. If you haven’t tried burrata as a substitute for mozzarella, I highly recommend swapping it next time you head to the grocery store. The creamy middle was perfect for spreading on a slice of baguette and topping with basil, prosciutto, and tomatoes. 

I’d be remiss to say that I have made this particular dish twice more since originally experimenting with it a couple of weeks ago. Each time, it makes me fall in love with summer’s most wonderful fruit even more. 

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Author: Cynthia

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