JUNE 24, 2011


I don’t know if I would really call this dish a “recipe”.  No need for measuring cups, measuring spoons, tons of ingredients, or chopping. I cannot tell you how many times I have thrown some fresh mozzarella, heirloom tomatoes, and some basil together to enhance a meal.  A little good olive oil, some balsamic, fresh ground pepper, and coarse salt creates a fresh, tasty, savory, and sweet dish.


Sometimes I will make a bruschetta and add a piece of burrata cheese.  My motto – you can’t go wrong with anything that includes burrata.  Even without the burrata, there is something special about this combination.  When I read that this weeks dish for French Fridays with Dorie was a salad that included a fruit, I wasn’t exactly overwhelmed.  Generally, I don’t really like fruit in my salad.  I can’t get into watermelon with my lettuce and PLEASE, hold the mandarin oranges in my chinese chicken salad.

With that said, I do like my strawberries bathed in balsamic and a little organic cane sugar. Pour these over my homemade waffles.  No need for syrup, the strawberries get a bit “wet” and the sugar makes a great, natural syrup.  But, there is no lettuce, green leafy vegetable in sight. That’s the way I like it.  So, in leu of a tradtiional salad, I skerewed the fruit, tomatoes, and cheese.  Drizzled a bit of really good olive oil and some balsamic and actually didn’t mind eating my fruit before my main course.

recipe adapted from around my french table