So Long Summer Salad
So Long Summer Salad is a bright, creamy, and easy summer dish that pairs peppery spicy mixed greens with sweet heirloom cherry tomatoes and silky burrata cheese. Finished with extra virgin olive oil and a drizzle of balsamic glaze, this salad makes a stunning, simple meal or starter. Perfect for an easy weeknight dinner or casual summer entertaining.
Equipment
- Knife
- Cutting Board
- Salad Bowl
- Serving plates
Ingredients
- 5 ounce s spicy mixed greens (such as arugula, radish greens, or watercress) Add spicy mixed greens to provide a peppery, crisp base that contrasts sweet tomatoes and creamy cheese. Use about 5 ounces to create a light, fresh bed that carries other flavors without overpowering them.
- freshly torn basil or micro basil Tear fresh basil or micro basil into pieces to contribute bright herbal aroma and a sweet, slightly anise-like note. Scatter evenly over the salad to lift the overall flavor and add visual freshness.
- 1 pint heirloom cherry tomatoes, halved Halve heirloom cherry tomatoes to release juices and concentrate their sweet, tangy flavor for bites that balance richness. Use a pint so the salad has ample bursts of color and acidity in every forkful.
- 1 ball burrata cheese, cut into wedges Cut burrata cheese into wedges to introduce a creamy, milky center that enriches textures and mellows sharper elements. Arrange gently so the soft interior can mingle with dressed greens and tomatoes for a luxurious mouthfeel.
- extra virgin olive oil Drizzle extra virgin olive oil to bind ingredients and add fruity, peppery richness that enhances all other components. Use it sparingly to coat leaves and help flavors meld without weighing the salad down.
- balsamic glaze Finish with balsamic glaze to contribute a sweet-tart, syrupy accent that intensifies tomato flavor and adds glossy visual appeal. Apply in thin ribbons to avoid overpowering the delicate balance of flavors.
- sea salt and freshly ground black pepper, to taste Season with sea salt and freshly ground black pepper to heighten natural flavors and provide a final savory balance. Adjust to taste, sprinkling just enough to make each component sing without becoming salty.
Instructions
- Toss greens and basil with a splash of olive oil. Arrange on serving plates. Top with halved tomatoes and burrata wedges. Drizzle with more olive oil and balsamic glaze as desired; season to taste with salt and pepper.: Right after you dress the leaves, you should notice a glossy sheen and a fragrant lift from the extra virgin olive oil mingling with the fresh basil . The sound is minimal, just the rustle of leaves, but the important cue is visual, the greens should look lightly coated not wet. This light coating helps the leaves carry flavor without wilting, because excess oil will weigh them down and cause limpness. A common mistake is adding too much oil at once, which makes the salad heavy, so start small and add more if needed.
- Arrange on serving plates: When you plate the dressed greens, aim for a loose mound rather than packing them flat, so you preserve air and texture in each bite. The visual contrast between the dark greens and the colorful heirloom cherry tomatoes makes the dish pop. If leaves are squashed, the texture will suffer, so be gentle with placement. Avoid using cold plates straight from the fridge as they can make the burrata cheese seize up when placed.
- Top with halved tomatoes and burrata wedges: Place the heirloom cherry tomatoes and the wedges of burrata cheese across the greens to create balance in color and texture. As you lower the burrata cheese onto the salad you may hear a soft give when the ball meets the plate; that signals a creamy interior. Take a moment to distribute the tomatoes so each serving gets both sweet bursts and creamy pockets. A typical error is crowding one side of the plate, which creates uneven bites for guests.
- Drizzle with more olive oil and balsamic glaze as desired: The aroma of the extra virgin olive oil will open up when drizzled, and the glossy balsamic glaze will cling to tomato cut surfaces and the exterior of the burrata cheese , creating small dark ribbons. Visually, the glaze adds contrast and flavor concentration, so apply it with a light hand to avoid overpowering the salad. If you add too much glaze it can mask the tomato freshness, so taste and adjust gradually.
- Season to taste with salt and pepper: Finish by grinding fresh black pepper over the top and sprinkling sea salt where needed, letting the salt pull out the tomato juices and elevate the creamy notes of the burrata cheese . The crackle of freshly ground pepper adds an aromatic cue, and you should taste a clear lift when seasoning is correct. Over seasoning is the main pitfall at this stage, so season conservatively and let guests add more if they prefer.
Notes
- Serve promptly, the salad is best eaten shortly after assembly so the spicy mixed greens remain crisp and the burrata cheese keeps its creamy interior.
- Prep ingredients separately, keep the heirloom cherry tomatoes and the burrata cheese chilled until plating to prevent wilting of the greens.
- Slice the tomatoes just before serving, halved tomatoes release juices over time that can make the salad soggy if cut too early.
- Quality matters, invest in a good extra virgin olive oil and a clean tasting balsamic glaze to keep the flavors bright and authentic.
- Tear basil by hand to preserve its aroma and prevent bruising, which keeps the herb vibrant both visually and aromatically.