Replicating Favorites: Burrata, Heirloom Tomatoes and Corn

It has been a long week and when Thursday rolls around, I can get a little lazy when it comes to dinner.  Just the thought of turning on the stove makes me cringe and even contemplate the thought of skipping dinner all together.  Don’t worry – it would be completely out of the norm for me to do so!  So as I searched for an easy and fast dinner, I remembered one of the most amazing salads that I had almost exactly a year ago at NY Bite Club made with grilled peaches, sweet corn kernels, burrat and Thai basil.  I grabbed a few ingredients on the way back from the gym and adapted this to suit my no cook needs these days.

My resulting salad is a combination of a traditional caprese and the version that I adore from Daniel and Alicia.  Instead of grilled peaches, I found some beautifully ripe heirloom tomatoes.  No cooking, remember?  Even the sweet summer corn kernels are kept raw.  The salad is finished with a drizzle of balsamic cream and fleur de sel.  When all the ingredients are in peak season, you really don’t need to add additional seasonings to coax out the beautiful flavors.