Ryan Gosling, Angelina Jolie, Kate Upton doing the ice bucket challenge. What do these things have in common? They’re all potentially the sexiest things that the planet will ever see. However, I can promise that burrata cheese is waaaay sexier.
Crazy assertion, I know, hear me out. For those of you that haven’t had it, it’s a little pouch of the best mozzarella that gets filled with buttery cream. When you cut into it, the solid mozzarella shell breaks and delicious rich cream pours out.
Yes. Cheese filled with cream. Not too good to be true, it actually exists. So what do you pair this gooey heaven with? If you answered anything, you’re correct! If you answered cherry tomatoes with a cilantro-lime vinaigrette you’re also correct.
To offset the creaminess of the burrata, we serve it with cherry tomatoes tossed in a tart lime vinaigrette. The acidity of the dressing cuts the richness of the cheese perfectly. Ok enough talk let’s start:
Juice a few limes, drizzle out a tablespoon of honey, and chop up some fresh cilantro. Doesn’t it smell amazing??
To a blender or food processor add your lime, cilantro, honey, garlic, salt, pepper, and mustard.
Blend on medium speed for a few seconds until everything is nice and chopped.
Now, reduce the speed to low, and drizzle in the oil until the dressing is emulsified (creamy looking and well blended).
Isn’t it gorgeous? The lime and honey pair perfectly since the sweet and sour balance each other, and the garlic and mustard add a little edge.
I discovered these brilliant tomatoes at Whole Foods, but I’m sure you could pick up some similar ones at a local farmers market or upscale grocery store. I prefer the cherry ones since they aren’t as watery as the regular sized tomatoes and have more flavor.
Toss in the vinaigrette until well coated, and unwrap your burrata. Admire the cheesy goodness. This is an absolutely crucial step.
Gently place the burrata in the center of a dish, and pile the tomatoes around it. Drizzling everything with some fruity, good olive oil certainly wouldn’t hurt.
Now, dig in. Break the shell of the mozzarella and make sure to get some of the creamy middle in each bite with the sweet, tart tomatoes.
I think you can only imagine my excitement that I have leftovers for lunch today!
Cilantro-Lime Vinaigrette (makes about a cup) recipe from here
- 3T fresh chopped cilantro leaves
- 1 garlic clove, minced
- 1t dijon mustard
- 1t salt
- 1t pepper
- Juice from 2-3 limes (about 1/4 cup)
- 1T honey
- 2/3 cup canola oil
- In a blender over medium speed blend everything except the oil until well combined.
- Reduce the speed to low, and slowly drizzle in the olive oil until the vinaigrette is emulsified.
Cherry Tomato Salad with Cilantro-Lime Vinaigrette (serves 4)
- 1/2 cup of cilantro lime vinaigrette from above recipe
- 1 pint cherry tomatoes
- 1 ball of burrata (Whole Foods carries it, if not use regular mozzarella)
- Half the tomatoes and toss in the vinaigrette, add more if needed.
- Place the burrata in the center of the dish, and pile the tomatoes around it.
- Slice and enjoy!