LEAVE IT to Smitten Kitchen, an always-reliable, foodie-fanatic destination, to come up with this delish seasonal salad right in time for cherry season.
The minute I saw it I had to give it a go because much as I love the usual mozzarella-and-tomato combo, this promised to be even more satisfying. And it was, with a wonderful jumble of sweet, salty, creamy and tart.
An easy-to-prepare appetiser or main meal, it requires only your two hands to tear apart the cherries and burrata, thwack the pistachios with a rolling pin, and pour over your favourite olive oil.
Given it’s also fig season, I added sliced figs and topped it all with a fig-flavoured balsamic glaze — Oliviers & Co’s Douceur au Vinaigre Balsamique et à la Figue.
My husband suggested using mint olive oil to complement the sprigs of fresh mint and as usual, he hit the culinary nail on its head.
We gulped it down with toasted sourdough bread and wiped the plate clean.
Give it a try, you’ll love it, and if you come up with your own variation please share it in the comments below. Bon appetit!
Creative Living Geneva 