There’s this restaurant in Sarasota, Louies Modern, that serves an heirloom tomato and burrata salad on a pink sea salt block, and I am in love with that salad. It’s bright and refreshing and sweet and salty—your basic caprese with the ante pumped way, way up. Seriously delicious.
So when I was thinking about what I wanted for lunch the other day, that salad kept coming to mind. Now, I don’t have huge pink sea salt blocks laying around my house, but I did have a box heirloom cherry tomatoes, olive oil, balsamic vinegar, Maldon salt (the best), basil and—thank you, Trader Joe’s—burrata. So I sliced up half the container of tomatoes, plopped half a ball of burrata on top of them, tore up some basil leaves that I picked from my plant (!), drizzled the whole thing with a little olive oil and balsamic vinegar, sprinkled some Maldon salt on top—and that was it. Friends, it was delicious. I had to keep telling myself to slow down while I was eating it. Even better: Absolutely no cooking involved. Total win.
What’s your favorite summer lunch? I’d love to hear.
Photo: My own.