I recognize that I’m on a strawberry kick. It’s all part of the sensual pleasure of eating seasonally: Gobbling as much of the best fruit and vegetables—NOW!—while they’re at their delicious peak. Once June wanes, I’ll be done with strawberries and ready to move on to summer fruits like blueberries and peaches. For now, though, gimmegimmegimmegimme STRAWBERRIES!
Here’s a non-dessert recipe for strawberries: a simple salad of fresh strawberries with burrata cheese. What’s burrata? It’s a cousin to fresh mozzarella, but richer, with a dollop of fresh cream inside. Umm … hello!
strawberries with burrata and basil
1 ball burrata cheese (see Note)
handful of fresh strawberries, washed, trimmed and halved
drizzle of good olive oil
drizzle of balsamic vinegar
sea salt and fresh cracked pepper
slivered basil or tiny basil leaves
Note: Where to buy burrata? In Cincinnati, I’ve found it at Trader Joe’s, and my web research tells me it’s available at Whole Foods as well. If you can’t find it, then fresh mozzarella (ideally imported buffalo mozzarella, which is creamier and less rubbery than domestic versions) will do.
more strawberry recipes