I’m all about the summer ingredients, and this salad is a great way to get in on it. Use some greenmarket cherry tomatoes, corn and arugula, and alongside some rich, creamy burrata, you’ll be in heaven. I love what the fresh basil and mint do for this salad — the recipe (from Food & Wine) calls for a generous amount of both, and it adds such an awesome array of flavor to this — so much more than you’d get from just plain lettuce (even if it IS arugula). Unfortunately I couldn’t find fava beans for this, but I bet it would make it even more interesting.
- Buy quality fresh burrata — good grocery stores package it themselves and sell in the cheese section
- If you’re not eating the salad in one sitting, don’t dress the whole thing so the greens stay fresh and crisp.
- To keep your basil fresh, snip off the ends and put in a glass of water on the counter.
Summer Vegetable and Burrata Salad
- 1 pound fresh fava beans, shelled (1 cup)
- 1/4 cup extra-virgin olive oil
- 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
- Kosher salt
- 1 tablespoon sherry vinegar
- 4 ounces arugula (6 cups lightly packed)
- 8 ounces mixed cherry tomatoes, halved
- 1/2 cup coarsely chopped mint
- 1/2 cup coarsely chopped basil (see tip for keeping fresh)
- 8 ounces burrata cheese
Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, blanch the fava beans for 2 minutes. Drain and transfer to the ice bath to cool completely. Slip off and discard the skins.
In a large skillet, heat 2 tablespoons of the oil. Add the corn and fava beans and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil. Add the arugula, tomatoes, mint, basil and the corn mixture and season with salt and pepper. Toss to coat, then spoon onto plates. Scoop the burrata into pieces and gently spoon it onto the plates. Season with pepper and serve.