Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Burrata with Roasted Vine Tomatoes
2 pounds tomatoes on the vine
8-16 ounces fresh burrata (more cheese if you like it cheesy, less if less)
2 tablespoon extra-virgin olive oil, plus more to garnish
Freshly-cracked black pepper
Generous pinch flaky sea salt
1-2 tablespoons balsamic vinegar, optional
Fresh bread for serving
Preheat oven to 425°F and line a baking sheet with parchment paper. Place the tomatoes on the baking sheet and drizzle with olive oil.
Roast on the center rack of the oven for 30 minutes, until the tomatoes are nicely roasted and a tomato easily pulls off of the vine. If it does not come off right away, put the tomatoes back in the oven for an additional 5 to 10 minutes.
Using a flat spatula to transfer the tomatoes to a serving platter, arrange the tomatoes, and surround them with large pieces of burrata. Drizzle all over with olive oil, aged balsamic, and garnish to taste with flaky sea salt and fresh pepper. Serve at room temperature with crusty bread.
Yield: 4 servings