arugula

I hesitated posting this, as it is so simple. Then I thought about February in Seattle. I will want to look at these photos in a few months to remind myself there is hope….the rain will stop, the sun will shine, the ground will thaw, we will plant a garden, and we will have gorgeous heirloom tomatoes once again.

We are to have a few more record-breaking days in the low to mid-eighties this week. The best summer I can remember in Seattle. Knowing the tomatoes will soon stop, I decided to treat myself one (hopefully not, but probably so) last time to an heirloom tomato, basil and burrata salad. It was the perfect chance. Dave was away at a gig, and I did not need to prepare a full meal. Dave does not like burrata nor would he ever consider a tomato salad a meal. He would probably fall over dead to know we paid $30 for this at Boulevard in San Francisco last summer! Anyway, spring for the buratta and heirloom tomatoes(if you don’t have them in your garden)….treat yourself, it is worth it!

Buratta, Heirloom Tomato and Basil Salad

Heirloom Tomatoes

Basil

Buratta

Fruity Olive Oil

Balsamic Vinegar or Balsamic Glaze

Fresh Ground Salt and Pepper

I arranged my tomatoes and cheese on a pile of wild arugula, which is not visible. (Also something I love that Dave does not care for!) Garnish with fresh basil, cracked pepper and salt and a drizzle of EVOO and balsamic. ENJOY!

While in New York last month, I had a spinach, apricot and burrata salad at a restaurant in Chelsea Market. It sounded way better than it actually was. The apricots were not fully ripe and the spinach was “undressed”. I knew I could make the salad that I thought I was going to be getting that day! With a few apricots from the farmers market, arugula from the garden, a “splurge” of a big ball of fresh burrata and a recently received bottle of Balsamic Glaze, from American Roland Foods, I was ready to build the perfect summer salad. I thought it went beautifully with the smoked pork shoulder Dave worked on all day!

Ingredients

5 fresh, ripe apricots – cut in half, grilled lightly

Fruity Olive oil, I like California Olive Ranch Arbequina

Salt and Pepper

Handful of fresh arugula or other salad greens

Ball of Burrata cheese

Balsamic Glaze

Since the grill was on to finish up Dave’s smoked pork shoulder, I placed the apricot halves on a very hot grill, cut side down, about 3 minutes. This greatly increased the sweetness and intensity of the apricot. I then put them in the refrigerator to stop the cooking and cool down. Before plating, I cut each half into thirds.

Toss the arugula in a bowl with a drizzle of olive oil and season with salt and pepper. Move the greens to a serving dish.

Place the burrata in the middle of the greens. Add the apricots. Drizzle with Balsamic Glaze.

Smoked Pork Shoulder

Dave finally got around to firing up his smoker for the first time this summer. He spent the whole day tending to a pork roast. He gave the roast a rub down with secret grilling spices the night before. He brought the roast to room temperature, before placing it in the smoker. The roast smoked about 8 hours.

Heirloom Tomato, Basil and Buratta Salad

Grilled Apricot, Arugula and Buratta Salad with Balsamic Glaze