The end of summer calls for magical pairings like Heirloom Tomato Burrata Salad with Warm Marinated Olives. It’s hard to beat perfectly-ripe summer tomatoes, warm briny olives, and cool creamy burrata! Unless you add a glass of Sauvignon Blanc to the mix. Or three.
Lasting days and summer rosés are slowly slipping away. Yet it’s a welcome passing, which seems strange coming from a gardener whose summer season is creeping toward a close. I suppose it’s as they say that all good things must come to an end. My heart and belly are full from the season past, yet hungry for the season ahead. I can never decide if it’s the inevitable end of one or the anticipated arrival of another that makes each so exceptional. It’s both, I suppose, one not possible without the other. And why I declare each returning season my favorite of all, never able to commit to just one.
While it’s starting to feel like fall and I’ve already dusted off my boots and even put on a cozy sweater or two, the late summer veggies are still going strong, which means I have more tomato and pepper recipes on the way. I will admit that though we’ve been eating tomatoes for quite some time, I had a bit of creative paralysis on what I wanted to share in this little space. It’s hard to beat garden tomatoes, and I needed to post a recipe that would honor both them and enamor YOU!
I tossed and turned and wracked my brain. Every idea came with it’s own criticism: too much, too little, too simple, too complicated. Then it hit me, why not share the way I’ve been eating these perfect garden treasures since the first ripe one arrived? Heirloom Tomato Burrata Salad with Warm Marinated Olives. Yes, it is simple. However, there is something magical in this particular combination that I mistakenly encountered but haven’t stopped making ever since.
Out to eat with a dear friend, we ordered two appetizers before dinner: Caprese Salad and Warm Marinated Olives. Admittedly, our entrees that night were nothing to write home about. However, in a twist of fate, the appetizers intertwined on our plates and WOWZAS! Separately, the two are delicious classics in their own rights, sure. But TOGETHER, what a magical pairing! Like sea salt and caramel, aged cheese and wine, maple syrup and bacon, pumpkin and lattes, chili and fritos, root beer and ice cream, avocado and toast, mushrooms and marsala, summer and rosé, Dany and Jon! OK, maybe not Dany and Jon, since they’re related, ugh. But you catch my drift, right?
Perfectly-ripe, room-temperature tomatoes with warm briny olives and cool creamy burrata, oh my! Throw that on some smoky grilled garlic bread, wash it down with a crisp Sauvignon Blanc, and you’ll forget every other caprese salad you’ve ever had. You might even forget Dany is Jon’s aunt, or at least turn a blind eye (and secretly cheer them on).
So get out in your garden, head to the farmers’ market, or cross your fingers for another CSA basket full of tomatoes. Pick up some burrata, artisan olives, and your favorite bakery bread. Grab your best friend and a Sauvignon Blanc and cheers to the end of one season and the beginning of another! And just remember, winter is coming.
Heirloom Tomato Burrata Salad with Warm Marinated Olives
- Olives in olive oil with herbs
- Tomatoes sliced thin
- Burrata drained
- Basil leaves
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1 shallot minced
- 1 teaspoon sugar