August 22, 2020
Gavin, Season 1
32 down…67 to go!
I am learning so much about food from this cookbook; it’s ridiculous! Today I learned what burrata is. Am I the only who’s been living under a rock? I’ve been emerging from underneath it over the past few months, and it’s been enlightening, to say the least. Did you know that burrata cheese is mozzarella that’s formed into a pouch and filled with soft, stringy curd and cream? Did you know that mozzarella can be made from water buffalo milk?!? Did you ever think about water buffalo producing milk before?!?! This salad really brought on a lot of new knowledge. haha.
Overall, this was an incredibly quick and easy, light and refreshing, vibrant, and flavorful recipe. I loved the bright colors of the tomatoes, but I’m actually not a huge fan of raw tomatoes, so I mainly just ate the cucumbers; but the creamy burrata coated them and made it quite a delicious side dish to accompany the burgers we had. The veggies and burrata were combined with lemon zest, lemon juice, and pepper. The acidity of the lemon components brightened and enhanced the overall flavor a lot. Lastly, the (heavy handed) fresh cracked pepper was the cherry on top of this dish. Even though I didn’t eat the tomatoes, all the other people I served it to really enjoyed the dish in its entirety.
What did I do differently? (Only one thing!)
- For some reason I only bought one English cucumber when the recipe called for two. I can only find English cucumbers at high end super markets that are a farther drive than I’d like, so I made a last minute run to a small grocery store down my street and got regular cucumbers. So it had a mix of both, but I don’t think anyone could tell; I know I didn’t.
- Next time, I would add red onion to it, but that’s only because I’m obsessed with all things onion and want it in every recipe, always.
All my love,
Dani, a big tid
P.S. What’s your favorite summer salad? Give me more ideas to throw into my salads to make them flavorful and vibrant in the comments!
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