It’s hot, y’all.
Before you tell me that it’s only like 86 here and it’s 110 in other parts of the state/country, I’ll tell you that I know that…but it’s not usually this hot here. And also, I don’t have A/C.
This Magazine Monday recipe is a great barbeque side, or a hot weather snack, or a dinner when you just feel like you’re melting and don’t want to turn on a stove or an oven or even a microwave. It’s really easy and it’s refreshing.
A note about the cheese.
Yes, I realize that burrata and mozzarella aren’t the same thing. (You can read about the differences here if you’re interested. I found it interesting.) However, I had my mind set on this recipe, and I couldn’t find burrata at the store, and I don’t like asking for things I can’t find at stores, and they LOOK similar, so I used mozzarella. It was fine.
However truth be told, I suspect it would be better with burrata, so try to find that first, and if you can’t, mozzarella will do in a pinch.
Also, as I have for a few recipes now, I recommend using a specific spice from Penzey’s. If you don’t have it, that’s fine, but there’s not really a good substitute for it.
Mixed Berry Burrata Salad
Serves 6
From Clean Eating Magazine, May 2017
