- 6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
- 5 tablespoons (about) extra-virgin olive oil, divided
- 2 garlic cloves, peeled, halved
- 1 8-ounce ball burrata cheese, cut into 12 wedges
- 1 1/2 cups (about) baby arugula
- Finely grated peel from 1 lemon
Preheat oven to 400°F. Fill small bowl with water. Place bread halves, cut side up, on baking sheet; brush bread with 2 tablespoons olive oil. Toast bread in oven until crisp and light golden around edges, about 15 minutes. Remove from oven. Lightly brush each bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.
Place 2 bread halves, cut side up, on each of 6 plates. Drizzle each bread half lightly with olive oil. Top each half with 1 burrata wedge; sprinkle with salt and freshly ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread half; sprinkle each with grated lemon peel and serve.
What to Drink
Pour an Italian Chardonnay, such as the 2008 Tormaresca Chardonnay from Puglia, with tropical fruity notes (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder 'Beta Delta' Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the bread with burrata.
Nutritional Content1 serving contains the following: Calories (kcal) 234.0 %Calories from Fat 70.2 Fat (g) 18.3 Saturated Fat (g) 6.6 Cholesterol (mg) 29.9 Carbohydrates (g) 7.7 Dietary Fiber (g) 0.6 Total Sugars (g) 0.8 Net Carbs (g) 7.1 Protein (g) 9.7Reviews Section
- 4 (3-ounce) packages thinly sliced pancetta (Italian bacon)
- 6 (3- to 4-inch-diameter, 3/4-inch-thick) slices ripe Costoluto Genovese tomatoes or other ripe red heirloom tomatoes
- 1/2 cup (packed) coarsely torn fresh basil leaves
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon fleur de sel or coarse kosher salt
- Freshly ground black pepper
- 12 (4 x 4 x 1/2-inch) slices egg bread or brioche, lightly toasted
- 18 ounces burrata cheese
- 4 cups (about) baby arugula or mixed microgreens
- Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
- Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.
A Summer Bread Salad You Must Try.
I’ve had a number of requests for weeknight meal recipes. I feel like a bit of an imposter sharing anything at all since Mr. Magpie has done 100% of the cooking in our home for nearly a year and a half now, but I went back through some of my favorite recipes from years past and one jumped out at me: Molly Wizenberg’s Cherry Bread Salad with Goat Cheese from her lovely memoir, A Homemade Life. I’ve made plenty of substitutions in my time, swapping out the cherries for peaches, nectarines, or strawberries substituting watercress or fistfuls of herbs for the arugula using feta instead of goat cheese–but it truly is perfect as-is. I do recommend buying a cherry/olive pitter if you are going to go with the base recipe, as this will seriously reduce the complexity of preparing this dish, and pitting is a rather satisfying process with the proper tool, almost like shucking peas.
I’ve made this salad at least a dozen times, and I usually prepare it when Mr. Magpie has grilled a thick ribeye to serve alongside. There’s something about the salad that stands up to a Big Grilled Protein, offering a nice textural and acidic counterpoint. But it could just as easily serve as an entree on a hot summer night. Whenever I make this recipe, I think about a family trip to Colorado five or six years ago where each of my siblings took a turn preparing dinner for the entire clan over the course of the week. Mr. Magpie and I made steak and grilled vegetables and I prepared the salad below. I still remember my sister and I eating the remaining croutons — soaked in vinegar and oil — with our fingers right out of the bottom of the bowl, during sobremesa hour, glasses low on wine and conversation spilling out easily. For that reason, the salad stands out in my mind as the perfect meal to serve loved ones in the summertime, when the living feels easy.
Molly Wizenberg’s Cherry Bread Salad with Goat Cheese
1/2 lb cherries, pitted
6 oz white bread, preferably day old
1/4 tsp crushed garlic
2-3 tsp balsamic vinegar
3-4 oz goat cheese, crumbled
Preheat oven to 400 degrees.
Tear the bread into bite-sized hunks, lay out on a cookie sheet and lightly sprinkle with olive oil. Cook for 8 to 10 minutes until you have lightly toasted crouton-type things.
Put about 1/3 of your pitted cherries in a bowl and crush them with the back of a spoon/fork to release the juices.
When the bread is finished, let cool for a minute, then place in a large bowl with the garlic and toss to coat. Let cool a minute. Add the cherries — crushed and whole — and toss again. Sprinkle with 2-3 tsp of balsamic vinegar. Add 1 tbsp of olive oil and the goat cheese and toss again. Add arugula and toss to mix. Serve immediately.
+Lots of my favorite kitchen gear listed here.
+Woven sandals are the thing this summer — I snagged a pair of these Cult Gaias, but also love these (also Cult Gaia), these Carrie Forbes x J. Crew, and this $30 Target score (in the natural/woven).
+This $148 dress is SO good. Perfect blue color. It reminds me of Ciao Lucia’s Gabriela dress!
+How great is this laminated-interior makeup pouch? Reminds me of Roller Rabbit’s hearts and might actually work as an alternative in your diaper bag to a wet-dry bag from PBK. (Also comes in a blue heart print for a little boy, and in some cute florals if that’s more your speed.)
+A great gift for your self or a loved one. How happy would this make you on a rainy day with a good book?
+Two cute swimsuits for under $70: this gingham and this blue floral.
+And how great is this swimsuit for your little lady?
+Currently eyeing this dress for myself…and a similarly voluminous white dress for less here (reminds me of ByTimo!).
+This $200 dress is amazing — sort of reminds me of the Daphne Wilde Giovanna look for less.
+One of my most-asked for posts (sorry things can be tricky to find on this blog): chic personalized stationery that doesn’t cost an arm and a leg.
Spring Toast Three Ways
Spring toast three different ways, each one involving a really delicious combination of flavors. The bread is toasted in olive oil until golden brown, then loaded with simple toppings. We’ve got a jam & prosciutto ricotta toast, avocado toast with browned butter sesame seeds, and burrata toast with radishes and arugula pesto!
Spring toast – the details
I’ve got three different spring-inspired toasts to share with you, all unique and all delicious. They’re fresh, simple, and each one their own fun flavor combination.
Jam & Prosciutto – creamy ricotta cheese, sweet strawberry jam, salty prosciutto, bright lemon zest, and a drizzle of olive oil
Avocado & Sesame – smashed avocado, a browned butter sesame seed mixture with crushed red pepper and chives, a squeeze of lemon, and lots of fresh herbs
Burrata & Pesto – indulgent burrata cheese, crisp radishes, and spoonfuls of my go-to herby arugula pesto
Excited for you to give these toasts a try! You can make all three, or just pick your favorite one and go with that. They’re all SO delicious…truly cannot pick which I like best!
If you’re looking for more toast recipes, here are a few to try:
It is a simple salad recipe with a ton of flavor, so if you like to include more salads in your diet, this is a great option.
This salad with burrata is naturally vegetarian and gluten-free.
It’s an Italian cheese made with mozzarella and cream. (the inside is soft and liquid-y – that’s the cream part, while the outside is firmer – that’s the mozzarella).
You can use this southern-Italian cheese to make appetizers or salads like this burrata salad.
It’s also delicious with prosciutto, tomatoes and toasted bread. What about making Burrata Pizza or pasta?
What to serve with burrata salad?
Burrata salad makes a tasty side, entree or main (whether it is light lunch or dinner).
Meat lovers can serve it with grilled meats – steak or pork chops and non-meat eaters can have some crostini, French baguette or a few slices of artisan bread on side.
Extra virgin olive oil can be substituted with regular olive oil. Do not use vegetable or sunflower oil.
If you don’t like arugula, you can omit it.
I always use cherry tomatoes as they are extra sweet and I do recommend buying these. However, if you have some in your garden (of any kind), feel free to use those. Pan-roasting them takes only a few minutes but it’s so worth it, so don’t skip this step!
Corn on the cob – you can either boil it or grill it.
Balsamic reduction gives this burrata salad a nice kick. A little goes a long way – you don’t want the salad to have an over-powering acidic taste. Now that being said, everyone likes something different so add as much/little as you like.
Burrata can be substituted with mozzarella. Again, use as much as you like.
Burrata BLT with Spicy Mayo
Burrata and spicy mayo liven up this traditional BLT!
- 6 slices Thick Cut Bacon
- ½ cups Mayonnaise
- 1 teaspoon Chili Powder
- ¼ teaspoons Salt
- ¼ teaspoons Garlic Powder
- 1 teaspoon Lemon Juice
- 4 slices Sandwich Bread, Lightly Toasted
- 4 ounces, weight Burrata Cheese
- 1 whole Large Tomato, Sliced
- 2 cups Wild Arugula
Preheat your oven to 375 F. Line a lipped baking sheet with foil, and place a wire rack on top. Lay out your bacon slices on top of the wire rack. Bake the bacon until crispy, about 10-15 minutes. Remove bacon from oven, and transfer it to a paper towel-lined plate to get rid of any excess grease.
While your bacon is cooking, prepare your spicy mayo. In a medium bowl, whisk together the mayo, chili powder, salt, garlic powder and lemon juice. Set aside.
Spread a layer of spicy mayo on two of the four slices of toasted bread. Carefully spread the burrata on the remaining two slices of bread. Top the burrata cheese with bacon, tomato and wild arugula. Place the mayo coated slice of bread on top. Cut in half and serve immediately. Enjoy!
Burrata Crostini with Ikura and Yuzu Pepper
I never imagined that my favorite burrata would go so well with Japanese flavors. But I can’t take credit for the discovery. This amazing idea of combining burrata cheese, ikura (red caviar), and yuzu pepper (yuzu kosho) was served at my new favorite Japanese restaurant – Kemuri Japanese Barú in Redwood City, California.
This Japanese-style Burrata Crostini blew us away. Mr. JOC and I loved this dish so much that we had to recreate it at home. So thank you Kemuri Baru for inspiring us with your wonderful version of this dish!
The creaminess of the burrata, the salty and unique texture of the red caviar, the spicy and citrusy taste of the yuzu paste, and the fresh peppery arugula leaf on top of toasted baguette. It’s a harmony of flavors and colors. If you can get yuzu pepper paste – which is a famous condiment from Kyushu (a region in southeastern Japan) – this crostini will be taken to the next level of amazingness!
Ikura, or red caviar, can be found in Japanese grocery stores, gourmet grocery stores, or conveniently on Amazon . Japanese grocery stores sell smaller portion size (a package of 0.10 lb ikura for $4.50 ($44.99/lb)), in case you don’t need a 4-oz can of red caviar from Amazon.
Arugula is the perfect addition to this crostini, as it has a peppery taste to counterpart the milky creaminess from burrata. It also adds a refreshing taste to the dish.
4. Yuzu Pepper (Yuzu Kosho):
Yuzu pepper paste has a spicy, salty, and citrusy taste. It’s strong, so a tiny bit of paste goes a long way. More about this condiment below.
5. French Baguette:
Grab a really good French baguette with a nice crispy crunchy crust.
What is Yuzu Pepper (Yuzu Kosho)?
Yuzu Pepper or Yuzu Kosho is a spicy Japanese condiment made of yuzu zest, green chiles and salt. It’s a specialty of Kyushu cuisine, a region in southeastern Japan. When we were in Kyushu last summer, we enjoyed yuzu kosho in many different dishes. The most surprising way to enjoy yuzu kosho was to add it into miso soup! I love that spicy kick!
Yuzu Kosho can be found in Japanese grocery stores or on Amazon . My favorite jar of yuzu kosho paste is the one in the picture above.
If you are looking to host a Japanese-theme party for the holidays this year, it’s definitely worth getting these unique ingredients. They may look like a million bucks, both ikura and yuzu pepper are surprisingly affordable. Also, you want to check out this delicious spread for more Japanese party recipes. And serve these burrata crostini for an appetizer. They will surely make an impression at the party even before dinner is served.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook , Google+ , Pinterest , and Instagram for all the latest updates.
Burrata With Grilled Bread
Ingredients US Metric
- 1 pound burrata (be vigilant with the temperature and freshness as burrata sours so quickly)
- Store-bought or homemade bread slices, cut on the diagonal about 1/2 inch (12 mm) thick
- Extra-virgin olive oil, for drizzling
Remove any wrapping, paper, and twine from the burrata. Place the cheese in a bowl of very warm water and let it rest there 10 minutes. (You want to make sure the burrata sits in the warm water long enough to lose the refrigerator chill at its creamy center.)
Drain it well and set it on a clean towel.
Grill some bread, both sides, to a good char. Stack on a small plate.
Place the whole burrata in a shallow small bowl.
Generously pool some extra-virgin olive oil around the base of the burrata—you want to keep the cheese itself pristine white, so don’t drizzle the oil all over the cheese, just around its base.
Set the burrata with grilled bread on the table alongside a stack of plates and some knives. Originally published May 15, 2015.
Recipe Testers' Reviews
Fat, absolutely glorious fat, at its finest! Here you take cheese filled with slightly cheese-y cream, place it in a pool of oil, and then situate it atop delectable grilled bread and devour, bite after bite. Whether you pile the cheese atop the grilled bread, or more daintily place a small blob atop, this is dairy at its decadent finest. In the short time it takes to grill some bread (maybe 5 to 10 minutes?) you have an appetizer or small plate dish that can stand alone, as the author strongly suggests, or be served with a wide range of vegetables, atop a salad, or alongside crudités or assorted condiments, like olives and capers.
Although I love this as suggested, just bread and cheese, it is very rich and on the second round, I added some nice, spicy, fresh radishes to the plate for a change of texture and taste variation. That was so good. I’d recommend any or all of the following: tomato slices, cherry or grape tomatoes, or roasted tomatoes olives of nearly any sort greens, especially spicy or bitter, like a nice arugula, either cooked or raw capers raw red or orange or purple bell pepper strips very lightly blanched asparagus or slender green beans or haricots verts even a pickled hot pepper might work. What I think you’re seeking here is something that combines so well in contrast to the richness of the cheese and toast that it enables you to continue on with the overeating instinct you’ll discover after the first bite.
While the official serving size for my burrata was noted as 1 ounce, I think somewhere in the range between a completely reasonable 2 ounces and a bordering-on-the-ridiculous 4 ounces would be a good place to estimate the serving size. (I confess to eating a full 4 ounces, unsurprisingly, and could easily accomplish that feat again, I'm sure!) So this means the full recipe with 1 pound burrata would serve 4 to 8, and perhaps even more if the servings were bread-heavy (mine were cheese-heavy).
I used a small round sourdough cut into slices at the angle, which provided me the largest surface area per slice, and grilled these thick slices to a well grill-marked state. In an attempt to cut down on the fat, I tried these with plain toast (which was okay but not great, even with well-toasted bread) and fresh, just-sliced bread (which was not at all interesting as a partner to this cheese). A couple of technical notes: I used my burrata right after I got home from the store with it, so I did not have to give it a warm water bath, but I do agree that, as with all fresh cheeses, it is important to buy and use the burrata in a timely manner (fast!). Burrata is not a keeper, and I would strongly recommend buying this not far in advance of the day you plan to serve, or on the very day.
This burrata recipe was a no-brainer for me. Is there any possible way that burrata with grilled bread is not going to taste awesome? As expected, it was fantastic.
I used a baguette sliced in 1/2-inch-thick diagonal slices. I toasted it on the grill over medium heat, since it was on anyways, and 1 minute per side gave it a nice char. I did half the bread plain, as directed in the recipe, and the other half brushed lightly with olive oil. I preferred the olive oil toasts, as it kept the bread a little softer, but I found that once you put the burrata on, the toast softens up anyway, so I don't think it was a necessary step to brush with oil.
However, the author doesn't mention anything about salt, and I found it was infinitely better with a couple flakes of Maldon salt sprinkled on top. In the name of testing, I ate a LOT of this stuff…but I think a pound of burrata would serve 8 to 10 as an appetizer.
The words "heavenly" and "decadent" come to mind with the mere thought of burrata. It's like fresh mozzarella's fancier cousin—a lovely white round of mozzarella that, when cut into, is filled with cream. This burrata recipe is wonderful in that its purpose is to showcase the cheese. You're not dolling it up with anything fancy, you're just serving it with quality olive oil and crusty grilled bread. The bread I used was a crusty whole-wheat baguette, cut into about 4-inch long pieces, cut in half width-wise as well. We were oohing and ahhhing over this simple recipe. It was perfecto!
Seriously indulgent and easy—this burrata recipe really should not be this easy. If you have access to fresh and/or local burrata, you have a new perfect Friday night no-cook recipe, especially going into summer when some crusty baguette slices and cheese are just looking for a bottle of wine. If you're actually having dinner, this serves several people as a deluxe, fancy, restaurant-style, small-plate starter. We used 1/2 pound for 2 people, as conveniently that was the size of the best-quality burrata available to us at the time.
I heated the water to about 105°F and took the cheese out after exactly 10 minutes. Although it was still cool, it was not overly cold, and any more time in the water and I feared the fresh cheese could dissolve, as it was already threatening to stick to the tea towel I used to drain and blot it. So for 4 people who aren’t too greedy and know there is something else coming, this amount makes an appetizer with several 1-inch-thick slices fresh bread, grilled plain and looking rustic and inviting on a wood board with the cheese just sitting elegantly in the oil. I poured no more than a tablespoon of a fine Napa Valley extra-virgin olive oil around the edge of the burrata and used my small, homemade boule of wheat and rye, sliced then grilled on a cast-iron grill pan. Decadent! Adding a little pile of Maldon sea salt would have been gilding the lily, as the cheese had just a tiny bit of saltiness already.
This was a nice way to serve burrata. Once it was warmed in the water, it spread very nicely on the grilled bread. It's the simplest of preparations and only takes about 10 minutes to prep. A quarter pound served 2 of us for lunch with six 1/2-inch-thick slices grilled Italian semolina bread. I couldn't resist tearing a few fresh basil leaves as a garnish. Although the recipe states to avoid any and all additions, I wouldn't hesitate to include some roasted red peppers or sliced heirloom tomatoes as an accompaniment to the burrata.
This is one of the easiest things I've ever done. And my guest and I loved it! I used an Italian bâtard from Acme, sliced it nice and thick, and grilled it in the grill pan. The burrata I got from Trader Joe's was in a water bath already, so I just rinsed it. I drizzled some of the best olive oil I have around it. And that's it. Very good.
This burrata with grilled bread is beautiful in its simplicity. I can actually remember where I was the first time that I tasted burrata and how I reacted to it. Tasting this dish took me right back to that experience. How many people does 1 pound burrata serve? If one of them is me, not many. I made this recipe using 1/2 pound burrata for my husband and myself, and my husband was lucky to get a few bites.
Of course, the quality of the burrata is the key. Buy the best that you can find. I like the burrata to shine, so I cut my baguette into thin slices, a little less than 1/4 inch thick. I used a slightly green olive oil, which has peppery undertones. It complemented the burrata nicely. Think of this as a gift that you can easily give to someone, or if, like me, you find it hard to share this, enjoy it yourself.
I almost shrugged this off as another non-recipe recipe that's not worth trying out. I mean, it's burrata, olive oil, and bread. Do we need a recipe? Instead of thinking of this as a "recipe," think of it as a "reminder." We need those every so often to remind us that we do not need to do anything fancy for dinner, we just need to get a good cheese, treat it right, and serve it with some good oil and bread.
That's not really the only reason I loved this "reminder." It also pays attention to details, even if the recipe involves no real cooking. Soaking the burrata in hot water for 10 minutes—I love that tip and will be using it all the time. Why did I never think of that? This eliminates the fridge chill and gets the cheese at optimal serving temperature.
Pouring the oil around the cheese, not on it, may be purely aesthetic, but it's an easy gesture that makes for a lovelier presentation.
I used homemade sourdough bread (the Tartine recipe) sliced about 1/2 inch thick. The cheese is a bit wet and loose, so a thinner slice might not work as well. I served this to just my wife and myself as part of an antipasto and wine dinner, so technically it served 2, but it could serve 4 as a quick appetizer. It is so simple and so very good.
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I was expecting a recipe for how to make burrata. This was a recipe for crostini.
Yep. Burrata on crostini of sorts. Our apologies for disappointing you, mlaluppa. We’re working on a recipe for homemade cheese….
Yes, yes, yes – A recipe for a homemade version would be most appreciated! Until then I now have to find a source for this delight here in the middle of the Arizona desert.
We’re working on it, Elizabeth! In the meantime, I just moved to Phoenix this past winter. If you have a good source for fresh seafood, would you mind sharing it? And if I find decent burrata, I’ll let you know…!
Despite your warning to not serve this luscious orb with “crap,” I put separate small plates of tiny basil leaves, red pepper flakes, salt flakes, and black pepper around the bowl holding the burrata, just in case my guests wanted to embellish their share. Me? Straight up, please.
Louise, I’m with you, too. But by “crap,” I think the author was referring to flavored crackers, habanero jelly, beef jerky, etc. Anything that can hide the flavor. I think your additions only help the flavor shine through.
This sounds like a pretty difficult recipe, along the lines of ” 1. Open package. 2. Eat.” That said I think with diligent practice I can master this one…. Thanks!
Ah, but which orb of burrata, Rick. That is the elusive and mysterious question….
Roasted Cherry Tomatoes with Burrata and Basil Oil
If you and a friend want to demolish this for lunch, as I did, then ignore the serving size.
If you want to end the summer with a bang. If you want to make your friends’ eyes widen with astonished pleasure. If you want to be reminded of how the best and simplest ingredients produce the most magical results — then this is the dish you need to make before the days get shorter and it becomes time to think about stew.
Burrata is what angel smiles would taste like if they were a cheese. Ok, fine, no one knows if there are actually angels, and what their smiles would taste like in cheese form. But humor me if you have not yet met up with a cushion-ey, sultry ball of burrata, do your best to change that this very week.
Burrata is a semisoft white Italian cheese made from mozzarella and cream. Imagine the softest, creamiest fresh mozzarella you’ve ever had, but the inside is filled with buttery cream, that runs out when you cut it open. If you’ve ever had a molten chocolate cake (a brownie-like cake with essentially thick, warm chocolate sauce in the middle), then imagine the cheese version of that.
Hopefully by now you’re ready to jump in the car, don’t pass go, and find yourself some burrata. It’s available at cheese shops, and well-stocked supermarkets – if you can’t find it, get fresh mozzarella instead, but don’t give up the search.
Roasting tomatoes caramelizes them and brings out even more of their natural sweetness. You do not have to find cherry tomatoes on the vine to make this, handfuls of off-the vine tomatoes are fine. It’s also very beautiful to get an assortment of cherry tomatoes in different colors.
You can make the (nut free) basil oil ahead of time and store it in a covered container in the fridge for up to 3 days.
Peach Burrata Panzanella Salad
This Peach Burrata Panzanella Salad is the perfect combination of fresh seasonal produce, cheese and toasted bread. What could be more perfect for summer?
Course Salad, Stuff in a Bowl
- 2-3 large handfulls arugula
- 1 large peach, sliced thin
- 1 heirloom tomato, sliced thin
- 2 heaping cups bread, cut into thick cubes
- 2 tbsp olive oil
- 1/4 cup raw almonds, roughly chopped
- 1/2 avocado, sliced thin
- 1 ball burrata, divided
- fresh dill, for garnish
- salt and pepper, to taste
Lemon-Dill Never Fail Salad Dressing
- 1/3 cup olive oil
- 2 tbsp honey
- 1 lemon, zested and juiced
- 1-2 tbsp shallot, diced
- 1 tbsp fresh dill, chopped
- 1/4 tsp sea salt
- pepper, to taste
Heat a skillet over medium-high heat with olive oil. Add in bread cubes, season with a pinch of salt and pepper. Toss continuously until brown and crispy. Set aside.
In a small bowl or jar, combine all of your Lemon-Dill Never Fail Salad Dressing ingredients. Shake or whisk vigorously to combine.
In a large bowl, combine arugula, peach slices, tomato slices, toasted bread, and almonds. Toss.
Divide your salad between 2-3 bowls. Top each bowl with avocado slices, and a scoop of burrata. Season with salt and pepper to taste. Drizzle with Lemon-Dill Never Fail Dressing, to taste.
Here’s a concept that changed my life… Think about the receptors in your fingertips, they are connected to your brain, constantly transmitting signals that tell your brain what’s important. Thus, whatever you hold most, touch most, your brain will consider it valuable. Woah.
Now think about what you touch most. Your phone. Your keyboard.
Think of how much more you touch those things than you touch your loved ones. Think of how rarely you touch your own body.
If we want those those things (ie. our loved ones and ourselves) to be of importance to our brains, we have to touch them. Hold hands. Give hugs. Linger. Take up self massage. Hold your hands to your heart. Do this often.
Put down your phone. Walk away from your computer. It is urgent that we do this. It is urgent that we tell our brain what is actually important to us.
Touch your food. Get to know it. Touch your friends. Touch your loved ones. Touch yourself. Don’t be afraid. This is how we relearn and rewire what is important.