Burrata, Tomato, Prosciutto and Nectarine Salad

It’s been very hot and this just sounded like the perfect thing to eat yesterday. This salad is a great Summer salad because you can chill it and it’s very refreshing. Not to mention it’s a gorgeous! The nectarines make it sweet, the tomatoes make it tart, the prosciutto makes it nice and salty and the burrata makes it creamy and decadent! Can’t forget basil and balsamic for depth of flavor! We grew these nectarines and they are AMAZING, also my uncle grew the basil which is also amazing. I will never get sick of burrata. Or prosciutto.

{serves 4 as a side salad}

  •  2 nectarines
  • 2 cups tomatoes
  • 3 (long) slices prosciutto
  • 7 large basil leaves
  • 1 large ball of burrata
  • a splash of balsamic
  1. cut nectarines into bite sized pieces
  2. cut tomatoes in half
  3. dice or slice prosciutto to the best of your ability
  4. slice basil leaves in long thin strips (you can also choose to tear prosciutto and basil)
  5. layer nectarines, tomatoes, prosciutto and basil into a long, somewhat flat dish
  6. drain burrata and lay it on top, cut a + into the burrata and spread it over the lovely produce
  7. drizzle balsamic on top and garnish with basil leaves!

© 2018, domenicadreamsofcalamari. All rights reserved.

Pickled Blueberry and Burrata Black Rice

IMG_3090When I saw the recipe for pickled blueberries I thought it sounded interesting and I wanted to try it. But never during the process of buying the ingredients and pickling the blueberries did I think about what I was going to do with such a strange flavor combination. They were very salty but still a little sweet and the rosemary gave them a nice earthiness but they were definitely not something you want to snack on by themselves. They sat in the fridge for a couple of days becoming saltier and saltier while I pondered what to do with them.  Food52 suggested pairing them with ice cream but I’m not much of a sweets person and I am most definitely a cheese person so my mind jumped to a mellow cheese like ricotta or mozzarella.

My mom had picked up this black forbidden rice at Whole Foods a couple of weeks ago and we were trying to figure out a recipe to try with that too. I decided to throw them together with some sweet golden raisins and caramelized shallots to balance the saltiness, pistachios for crunch and burrata to pull it all together. Burrata is the king of mellow cheeses in my opinion. If you don’t know what it is, you should go get some and read this.

  • 2 cups forbidden black rice
  • 1 cup water
  • 1 cup chicken broth
  • 1/3 cup roasted pistachios
  • 1/3 cup golden raisins
  • 1 pint pickled blueberries drained
  • 1 roasted shallot
  • 1/3 cup chopped pickled onions
  • 1 sack burrata
  1. cover a baking sheet with parchment and roast shallot in skin at 300° for 45 minutes or until skin is golden brown and it’s soft on the inside
  2. cook rice according to directions
  3. let rice cool and move to a large mixing bowl
  4. when shallot is finished, let cool and slice
  5. add raisins, blueberries, onions and the shallot to the bowl of rice and mix
  6. divide the burrata and dollop onto the rice when you’re ready to serve

© 2015, domenicadreamsofcalamari. All rights reserved.

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