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Replicating Favorites: Burrata, Heirloom Tomatoes and Corn

July 11, 2013

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.


2 Comments leave one →
  1. July 22, 2013 3.29 pm


    Daniel from I really enjoy your blog. Thank you so much for thinking about us. We had a rehearsal dinner this weekend and we made this salad again. However, we made some changes to the original version. We kept the grilled peaches but, added pickled peaches as well. In addition to the corn, the tomato and basil, we also added poached lobster and lobster oil. The lobster oil was drizzled around the plate. It made for a very pretty presentation.

    The salad you made was beautiful!

    All the best,


    • July 30, 2013 12.52 pm

      Hi Daniel! Thanks for the update on that amazing salad – I still remember so well 🙂 The new version sounds fantastic as well. Did you guys make the lobster oil yourselves? It sounds so exotic! Hope everything is well with you!

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