There are so many things to love about summer – the pool, the beach, ice cold drinks, eating outdoors, the list goes on… Another extra special part of this season is the limitless bounty of delicious produce from Memorial Day through Labor Day. Corn, summer squash, peppers, and, of course, tomatoes. One of our favorite use of tomatoes is in a Caprese Salad – a simple mix of tomatoes, mozzarella cheese, and basil – both refreshing and delicious.
When Kyle was in Florida this past January, he had a fancy, Caprese-style appetizer that took his love for this dish to another level. The dish consisted of diced tomatoes, slices of burrata cheese, some toasted ciabatta croutons, and a shower of thinly sliced mint instead of the traditional basil. The usual tomato + cheese + basil combination of the Caprese salad is popular because the flavors work so well together. Adding the mint instead of the traditional basil seriously enhanced the flavor experience in the best way possible.
The simple swap of one simple ingredient really created such a drastic change in the final outcome of the dish. The mint still provided that bright, fresh taste, just as the basil would have, but the mint supplied a more assertive herbal note than the basil. The mint gives the salad a surprising pop of flavor that makes the salad that much more memorable.
Since January, Kyle has been dreaming of that dish, patiently biding his time until the summer of 2019 tomato crop was available. He tweaked the recipe a tad, deciding to serve the dish as a cheesy, toast recipe (semi-inspired by our Squash Toasts with Burrata Cheese from the fall of 2017), turning the salad into a finger food – a great fit for a summer gathering of family and/or friends.
The dish itself is quite simple to prepare and can come together lickety-split. It is even possible to do this a day or two ahead of time, making the salad all ready to go and at your disposal. All you need to do is mix together the salad ingredients, toast (or grill- adding that summery vibe to the dish) the bread, layer everything together and voila! – sit back and enjoy the deliciousness.
As pictured, the dish is served over toasted ciabatta bread, but with some simple alternatives the recipe can definitely be transformed into a gluten free delight. You can serve it over toasted gluten free bread – if you’re lucky, your area has some excellent gluten free bakery options. Another suggestion is to grill up some eggplant or squash slices to replace the toast and serve as the base for the toppings. This would create a great grain-free, summer bruschetta version of the dish!
You could eliminate the bruschetta-ness of the dish all together and serve it in salad form, leaning to the more original inspiration for the recipe. The cheese schmeared around the serving plate and the tomato-mint salad dressed on top. Super delish! You can even add in some grilled chicken breasts to the mix, taking the place of the bread, and making it a superb summer dinner!
This dish is perfect as a summer appetizer for any gathering, but it is also versatile enough to be transformed into a summer salad or dinner. Whichever way you decide to go, you will be amazed by the flavor combination of this dish, and so will your family and friends. Enjoy it on a pleasant summer evening – maybe just not one that is over 90 degrees. Stay cool my friends!
- 1 pound cherry tomatoes, sliced in half lengthwise
- 6 - 8 mint leaves, thinly sliced, yielding about ¼ cup
- 1 garlic clove, minced
- 1 teaspoon white wine vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
- 8 ounces Burrata cheese
- 1 medium loaf of ciabatta bread, sliced in half lengthwise and toasted
- In a medium bowl, mix together the tomatoes, mint, garlic, vinegar and olive oil. Season with salt and pepper to taste.
- Slice and spread the Burrata evenly among the toasted halves of bread. Season with a pinch of salt and pepper. Top with the tomato-mint salad.
- Cut toasts into slices and serve.
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