Cherry Caprese Salad
“Cherries are seasonal and you can find them at our farmers markets between July & August.
I love to serve this dish with a light tomato sauce-based pasta dish or with balsamic grilled chicken thighs. Perfect summer Italian dinner!”
Some of the best summer time stone fruits are available at our farmers markets now! Cherries are one of them and boy do they pack a healthy punch! You’ll get a dose of vitamins C, A and K along with calcium, potassium, magnesium, beta-carotene and choline. They may be small but they are mighty! Cherries are seasonal and you can find them at some of our farmers markets between July & August. I pit the cherries and give some to my goats and chickens- they love these little red treats! I sourced the ingredients from the Calabasas Farmers Market.
Serves: 6
Prep time: 30 mins
Ingredients
- 1 cup organic balsamic vinegar (Gourmet Blends)
- 8 ounces organic Burrata cheese (Fresco Pasta)
- 1 lb. organic fresh dark sweet cherries (about 3 cups) or 1/2 lb. each tart red and dark sweet cherries, pitted (G Farms)
- 1 cup organic cherry tomatoes, halved (Frecker Farms)
- ½ cup organic fresh basil leaves (Frecker Farms)
- 2 tablespoons organic extra-virgin olive oil (Halaby Verni Farms)
- Organic flaky sea salt and freshly ground black pepper (Nordic Catch – Salt & Convivial Spice – Pepper)
Instructions
- In a small saucepan bring balsamic vinegar to a simmer over medium. Continue to simmer, uncovered, about 12 minutes or until thick and reduced to 1/4 cup; let cool.
- Drain and pat dry burrata. Cut cheese in half. Spread over the bottom of the platter. Arrange cherries, tomatoes, and basil on cheese.
- Drizzle with 1 tablespoon balsamic reduction and the olive oil.
- Sprinkle it with sea salt flakes and ground black pepper.
