[Liz]

Burrata is supposedly creamier, and even tastier, than mozzarella. This
is custom-made for the best tomatoes you can find at farmer's market. The
secret is really just fresh ingredients.

ARUGALA BURRATA SALAD

METHOD Whisk ol/oil, balsamic, s/p; toss w/ arugula and tomatoes.
Plate and top with burrata. Cut into burrata to let cheese coat arugula;
drizzle w/ olive oil; season w/ pepper. Serve at once.

ING arugula - 4 cups big organic heirloom tomatoes - 2, sliced burrata
cheese - 16 oz extra virgin olive oil - 2 oz + more for garnish balsamic
vinegar - tablespoon salt - or to taste freshly ground black pepper to taste
toasted baguette - 6-8 slices

[miss marmelstein]

I’ll look for it. I picked up some very good French feta at Wegman’s this week - as a change from the mozzarel’. Goes nicely in a tomato salad.

[Trillian]

That looks so delicious! I love arugula.. I posted my favorite way to make it in last week’s cooking thread. My second favorite way to have it is with red wine vinegar, salt, olive oil and fresh bread.