Visiting your local farmers market is the ideal way to enjoy the freshest seasonal produce while supporting local farmers and reducing environmental impact. With the abundance of just-picked fruits and vegetables, it’s easy to create a delicious meal without cooking. I assembled a platter of fresh produce, cheeses and meats, accompanied by crisp crackers and a glass of rosé. The selection of fruits and vegetables at the markets now are endless, offering a range of sizes, colors and flavors. The cherry tomatoes have been exceptional—especially the vibrant heirloom varieties, which pair beautifully with creamy burrata cheese and Marcona almonds. For a simple dressing, I whisked together olive oil, balsamic vinegar, honey, salt and pepper. Alternatively, try swapping the vinaigrette for a tangy spread for a perfect summer evening meal.
Summer Burrata Board
Ingredients
- 1 large ball burrata cheese
- 8 ounces thinly sliced prosciutto
- 1 large heirloom tomato sliced
- 2 cups cherry tomatoes
- 2 nectarines or peaches pitted and sliced
- 1 cup cubed melon
- 1 cucumber peeled and sliced on the diagonal
- 1/4 cup Marcona almonds
- fresh basil leaves for garnish
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Balsamic Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup good quality balsamic vinegar
- 1/2 teaspoon honey
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Arrange the burrata, prosciutto, tomatoes, fruit, cucumber and Marcona almonds on a serving platter. Season the burrata with a pinch of salt and pepper.
- Whisk the olive oil, balsamic vinegar and honey together in a small bowl. Season with salt and pepper to taste. Garnish the platter with fresh basil and serve with the balsamic vinaigrette alongside.