Caprese salad is a summertime classic for good reason, but the trio of mozzarella, tomato, and basil can grow tired when it's featured on every restaurant menu in town. This twist from Di Bruno Bros. House of Cheese perks up the staple with sensuous burrata and pungent garlic oil. Author Tenaya Darlington adds the requisite balsamic and basil in full force for bright sweetness and herbal bite.
Why I picked this recipe: With heirloom tomatoes finally coming into their own, I couldn't say no to pairing them with creamy burrata.
What worked: The garlic oil was a particularly nice touch to the salad. Save a little to drizzle on top of the halved burrata.
What didn't: There is far more balsamic listed than necessary. Give the tomatoes a hearty drizzle and call it a day.
Suggested tweaks: This recipe can easily be scaled up or down. For a more substantial portion of tomatoes, go up to 2 pounds and keep the burrata as written.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at cookingwolves.wordpress.com.