heirloom caprese salad

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The earth is exploding with tomatoes this time of year and the only decent thing to do is to haul yourself to a farmer’s market and buy some so they don’t go to waste. I do not have a garden (yes, I know I should), but if I did, I’d probably fill it entirely with tomato plants. And maybe a few sunflowers. And dahlias, obviously.

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I absolutely love these lingering days of summer and the subtle changes that announce the coming of autumn. Sometimes I get over-eager for fall to come but then I remind myself to stop what I’m doing and eat my weight in tomatoes and late summer produce.

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For my U.S. friends, what are your plans this labor day? I recommend that you find yourself a chilled glass of rosé and make this salad, asap. It comes together in 15 minutes so you can spend your holiday weekend relaxing instead of toiling away in the kitchen. I’ll be by the lake pretending that I have nothing else to do except eat and drink and play with the dog. Oh, and yes, I realize this is yet another recipe on my blog that calls for burrata (or mozzarella). I regret nothing.

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HEIRLOOM CAPRESE SALAD
inspired by Sprouted Kitchen

makes 4 medium portions

1/3 to 1/2 of a baguette, sliced, then each slice cut in half
1.25 pounds heirloom tomatoes, sliced thickly
1 cup (approximately) loosely packed fresh basil
3-4 tablespoons diced shallot (about ½ of a shallot)
8 ounces burrata or mozzarella
pepper*
flaky salt*
olive oil*
balsamic vinegar*

Preheat oven to 400 degrees F.

Toss the sliced bread with 2 tablespoons olive oil in a medium bowl. Salt generously and bake for approximately 8 minutes, until lightly toasted.

Layer the tomato, basil, croutons, and shallot on a platter or in a serving bowl. Break up the burrata (or mozzarella) and drop on top of the salad. Sprinkle with salt and freshly ground pepper. Drizzle with olive oil and balsamic. Serve and eat immediately.

*I don’t list exact measurements for these ingredients because it is entirely up to you how much you use. And you can’t mess it up, I promise.

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