A trip to the farmers market is one of my favorite ways to find inspiration for an easy summer meal. When the stands are overflowing with colorful tomatoes, ripe fruit and fresh vegetables, you hardly need to cook at all. I like to bring home whatever looks best and turn it into a seasonal platter with a few cheeses, cured meats, crisp crackers and a chilled glass of rosé.
Heirloom and cherry tomatoes are especially good this time of year and pair perfectly with creamy burrata, seasonal fruit and crunchy Marcona almonds. A simple vinaigrette of extra-virgin olive oil, balsamic vinegar and honey brings everything together, or skip the dressing and add a favorite tangy spread. There are no rules here. Choose what looks irresistible at the market, arrange it on a platter and enjoy an easy late summer evening around the table.
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.
