Summer Salad
A refreshing and colorful salad using the best quality tomatoes and melons of summer and burrata cheese
True Refrigeration Corporate Chef, Chad White
Busy time 30 minutes; Marinating time 1 hour
10 minutes to toast pine nuts and bread
4 people as a starter salad
Ingredients for the Summer Salad
- 3 heirloom tomatoes cut into bite size wedges or pieces
- 1 cantaloupe, honeydew, watermelon or your favorite specialty melon
- 5oz organic baby arugula
- 1oz pine nuts, lightly toasted
- 4oz burrata cheese
- 1 nice baguette or other grill-able bread
- 1 clove garlic, cut in half
- White balsamic vinegar
- Olive oil
- Salt and pepper
- i Frutatti la Saba or balsamic reduction
To make the Summer Salad
Lay cut tomatoes and melon in a non-reactive dish or cookie sheet. Drizzle with 2 tablespoons white balsamic vinegar and 3 tablespoons olive oil. Let marinate in refrigerator for about an hour.
Slice the baguette on a bias into thick slices. Drizzle both sides of the slices with olive oil, sprinkle with salt and cracked pepper, and either grill the bread to toast or lay on a sheet tray and place into a 375F oven until the bread is nicely toasted. As soon as it comes off the grill or out of the oven, rub the cut side of the garlic clove on the toast.
Arrange on a platter by dressing the arugula lightly with white balsamic and olive oil. Place the marinated tomatoes and melon pieces on top of the arugula. Make a nest for the burrata cheese, then plate the cheese. Sprinkle the salad with pine nuts and fresh chopped basil. Either serve the toast on the side or place it on the salad as well. Drizzle with i Frutatti la Saba or balsamic reduction and olive oil. Sprinkle with salt and fresh cracked pepper.
