An In-Depth Manual for Pistachio Milk
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Burrata Cheese Salad with Ripe Tomatoes and Basil
Let’s give a cheer for burrata cheese! I always choose burrata whenever it’s available on restaurant menus, and we’ve enjoyed some amazing combinations this summer. I can’t resist the unique textures of burrata—it resembles fresh mozzarella on the outside, but is delightfully soft and creamy within.
For this recipe, I created a classic summertime burrata salad featuring fresh tomatoes. Pair it with crostini or a crusty loaf of bread to turn it into an appetizer. This burrata dish can be prepared in just 15 minutes, believe it or not, and it’s truly a showstopper.
I aimed to keep it straightforward while making it taste exceptional, so I drew inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I chose a mix of cherry tomatoes and sun-dried tomatoes for added flavor, along with freshly toasted pine nuts for a savory touch. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your favorite go-to recipes!
What is Burrata?
Burrata is an exquisitely rich and creamy type of fresh mozzarella. It appears like a standard mozzarella ball on the outside. The interior contains stracciatella, a decadent blend of cream and mozzarella curds. It’s milky and delightful.
Burrata can be crafted from buffalo milk or cow milk. Buffalo milk is more traditional and delivers a brighter, slightly tangy flavor, while cow’s milk is subtler and may taste more familiar. Either option is great for this recipe.
Look for burrata near the fresh mozzarella in well-stocked grocery stores such as Whole Foods. Use it quickly, especially after opening the package—it’s stored in water and doesn’t preserve well like hard cheeses.
Serve burrata at room temperature for optimal flavor, or anywhere from lightly chilled to slightly warmed.
Burrata Serving Suggestions
Burrata complements the Italian flavors highlighted in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, substitute them with fruits like sliced peaches, plums, cherries, or cantaloupe.
Present this burrata dish as a salad or appetizer. It pairs well with most summertime meals, from relaxed cookouts to elegant dinner parties. Enhance your meal with any of these summer options:
More Burrata Recipes
Check out my Caprese Salad with Burrata, which showcases heirloom tomatoes. Burrata is a great substitute for fresh mozzarella balls, as long as the recipe doesn’t require cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for an exciting twist!
You can add burrata to pizza, but wait to include torn burrata until the pizza is fully baked, or add it in the final minute to warm it. If it melts entirely, it loses the contrast of the creamy center and turns into a melty, unpredictable blob of mozzarella. Try swapping the mozzarella in my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please share how your burrata turns out in the comments! I love hearing from you.
Burrata with Tomatoes and Basil
This burrata salad recipe features tomatoes, basil, and pine nuts, finished with a drizzle of balsamic vinegar and olive oil. It’s irresistible and ready in 15 minutes. Serve it as a salad or appetizer with crostini or crusty bread. Recipe yields 4 to 6 servings.
Instructions:
1. If using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they’re fragrant and lightly golden on the edges, about 3 to 5 minutes, stirring frequently (don’t allow them to burn!). Transfer them to a bowl to cool.
2. In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of olive oil and 1 teaspoon of vinegar, and stir to combine all ingredients.
3. Carefully tear open each ball of burrata and gently place them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar. Sprinkle the pine nuts throughout the dish, followed by some reserved basil leaves and a dash of black pepper. Add a pinch of flaky salt over the cheese, if desired.
4. Serve with crostini or crusty bread on the side, if applicable. This burrata tastes best the same day it’s made, but leftovers can be stored in the refrigerator for several days, covered.
Notes:
Switch it up: Replace half of the tomatoes with a large sliced peach. Or for a fruitier twist, substitute peaches, nectarines, or cherries for the tomatoes entirely (about
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How to Create Flawless Scrambled Eggs
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How to Prepare Pita Chips at Home
Have you ever attempted to create your own pita chips? The secret is to break your pita bread into layers, ensuring that the chips become wonderfully crisp and golden. They are genuinely addictive and can be stored in the pantry for as long as two weeks, making them perfect for a quick snack.
Freshly-made pita chips are far superior to those purchased in stores, even if you’re using store-bought pita bread like I did. These homemade pita chips are also a healthier alternative compared to store-bought varieties since they are brushed with extra-virgin olive oil instead of being fried in canola oil.
I simplified the process to make these pita chips a fast and straightforward endeavor. They will be ready after just ten minutes in the oven. Elevate your preferred Mediterranean dip by pairing it with these homemade pita chips!
Pita Bread Choices
Purchase your pita bread from a Mediterranean grocery store for the best options available. You should also find some good selections at well-stocked supermarkets, such as Whole Foods Market. Look closely at the ingredients—minimally processed pita bread should contain a short list of familiar components like flour, water, sugar, yeast, and salt.
Opt for pocket-style pita bread if you can, as it makes separating the layers easier. I experimented with Angel Bakeries and Toufayan brands for this recipe. Toufayan was thinner and simpler to separate, but both produced delicious results. I designed this recipe to work with various sizes of pita bread.
This recipe is suitable for both regular and whole wheat pita bread. I appreciate the extra nutty flavor and fiber provided by whole wheat pita bread, so that’s what I used in the photos.
Seasoning Choices
A sprinkle of flaky sea salt or kosher salt is always a great choice. To enhance the savory flavor, consider adding a dash of:
Pita Chip Serving Ideas
Pita chips are an excellent accompaniment to Mediterranean and Middle Eastern dips. Here are a few of my personal favorites:
Use any leftover pita chips to prepare Fattoush Salad with Mint Dressing, or keep them in a sealed bag for up to two weeks.
Please share how your pita chips turn out in the comments! They are significantly tastier than store-bought options.
Homemade Pita Chips
Create the ultimate homemade pita chips with this straightforward recipe! These crispy pita chips are baked instead of fried, resulting in a golden and scrumptious treat. The recipe yields 6 to 8 cups, depending on the size of your pita bread.
Instructions:
1. Set two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
2. Using kitchen shears, cut around the edge of each pita and separate each pita into two thin rounds. (If the pita doesn’t separate easily, gently use a serrated knife to slice between the layers.)
3. Working with one round at a time, lightly brush the smooth side with oil all over. Flip it over and generously brush the rough side with oil, then lightly sprinkle it with salt and any optional seasonings. (If using flaky salt, crush it between your fingers while sprinkling to break up any large pieces.)
4. Repeat this process with the remaining rounds, stacking them as you go. Divide the stack into two for easier cutting. Use a chef’s knife to slice each pita stack into 8 wedges. Arrange the wedges, rough side up, in a single layer across the two prepared baking sheets.
5. Bake until the wedges are golden brown and crisp, about 10 to 12 minutes, rotating and swapping the sheets midway through baking. The pan on the top rack will likely finish first; you might need to leave the pan on the middle rack in the oven for a couple more minutes to reach the same level of browning.
6. For optimal crispness and crunch, allow the pita to cool completely on the pans before serving. Pita chips can be stored in a sealed bag, with excess air removed, at room temperature for up to 2 weeks.
How to Create Tasty Apple Pancakes
Let’s rejoice in the cooler temperatures with a pile of cozy apple pancakes! These pancakes infused with apple flavor are an ideal breakfast indulgence for the autumn season. They represent an easy weekend breakfast endeavor that stores well for swift mornings during the week (they freeze and defrost nicely, too).
This recipe for apple pancakes is crafted from scratch with freshly grated apples, complemented by a hint of ground cinnamon. Tangy apples such as Honeycrisp or Granny Smith deliver the most pronounced flavor. You’ll notice I utilized Honeycrisp apples for this batch—they’re a favorite of our family, and they produce amazing pancakes.
You may already possess all the ingredients necessary to whip up these pancakes in your pantry. Let’s get cooking.
Apple Pancake Tips
The comprehensive recipe is listed below. Here are several tips to ensure pancake perfection.
Your flour selections can include white whole wheat flour, standard whole wheat flour, or all-purpose flour. I often opt for whole-grain flours whenever possible, but all-purpose flour provides the most neutral taste, allowing the apple flavor to stand out. Alternatively, you can use white whole wheat flour (now termed “golden wheat” by King Arthur Flour) for the health benefits of whole wheat minus the nutty taste.
Gently grease your griddle or skillet with oil. I prefer to use avocado oil for cooking my pancakes due to its high smoke point and neutral taste (butter tends to burn rapidly). Whatever oil you choose, make sure to blot away the excess with a paper towel to prevent smoking.
Start by cooking a single pancake. Once you’ve mastered one pancake and confirmed that your skillet is sufficiently heated, you can proceed to cook more simultaneously. Ensure to leave a couple of inches of space between pancakes for seamless flipping.
The pancakes will be ready for flipping when about 1/2-inch of the edges has changed from shiny to matte. The bottom should be beautifully golden at this stage. If you’re unsure, it’s wiser to wait a bit longer rather than risk a doughy disaster.
As you continue, reduce the heat. The skillet will become hotter the longer it’s on the burner. If your pancakes are burning on the outside before they’re fully cooked inside, your skillet’s temperature is too high. Lower the heat slightly after cooking a batch of a few pancakes.
Pancake Serving Suggestions
These apple pancakes are delightful with a drizzle of maple syrup, but even more enjoyable with additional toppings. Here’s a list of toppings or sides to think about:
More Apple Recipes to Savor
Here are a few more timeless apple recipes to prepare this fall:
Please share how your pancakes turn out in the comments! I genuinely enjoy hearing from you. You can find more pancake recipes right here.
Apple Pancakes
This recipe for apple pancakes contains freshly grated apple and ground cinnamon. These pancakes are nourishing, flavorful, and simple to create. The recipe yields 8 to 9 pancakes.
Instructions
1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a smaller bowl, mix the buttermilk, egg, melted butter, maple syrup, and vanilla. Whisk until completely combined.
3. Pour the liquid mixture into the flour mixture. Incorporate the grated apple. Stir just until blended (a few small lumps of flour are acceptable). Allow the batter to rest for 5 minutes for fluffy pancakes.
4. Meanwhile, if using an electric griddle, preheat to 350 degrees Fahrenheit. Otherwise, heat a large stainless steel or nonstick skillet over medium-low heat. You’re set to start making pancakes once a drop of water sizzles upon contact with the heated surface. If needed, lightly oil the cooking area and wipe away the excess with a paper towel (nonstick cookware typically won’t need oil).
5. Pour a scant ¼ cup of batter onto the heated skillet, maintaining a couple of inches of space around each pancake for spreading. Cook until small bubbles appear on the surface, about 2 to 3 minutes (it’s time to flip when approximately ½-inch of the edges appears matte rather than shiny). Turn the pancakes, then cook until lightly golden on both sides, about 1 to 2 minutes more.
6. Continue the process with the remaining batter, adding more oil and adjusting the heat as necessary (I typically end up on low heat after a while—if the pancakes are browning too quickly on the outside before cooking through, it means it’s too hot). Serve the pancakes immediately with your chosen toppings, or keep them warm in a 200 degrees Fahrenheit oven.
7. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen* for up to 2 months. To reheat, stack the leftover pancakes and wrap them in a paper towel before gently warming in the microwave.
Notes
Recipe adapted from my Whole Wheat Pancakes.
*To make your own buttermilk: Combine 1 cup milk of
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A Compilation of 32 Revitalizing Summer Salad Recipes
Summertime fruits and vegetables are thriving, and I couldn’t be more thrilled! Salads are my forte, so I’ve assembled a selection of my favorite summer salad recipes. They’re ideal for gatherings, barbecues, and warm evenings at home. These recipes boast hundreds of five-star ratings, making them sure to impress at your gatherings.
You’ll discover traditional potluck salads like potato salad and cowboy caviar, beloved international dishes such as tabbouleh and caprese salad, along with a range of vibrant green salads, naturally. These seasonal salads showcase a plethora of fresh greens, delicate herbs, and summer veggies like tomatoes, cucumbers, green beans, and fruits including berries, peaches, and watermelon.
These revitalizing salads are perfect for the hottest days of summer. Many highlight raw ingredients and require little to no cooking. Whether you’ve overindulged at the farmer’s market or have an abundance from your garden, you’ll find the perfect recipes here.
Save this page and take full advantage of the season! Which salad will you try first?
1. Favorite Quinoa Salad: This quinoa salad recipe is simply the best! Everyone adores this nutritious quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley, and lemon. It’s vegan and gluten-free as well! Recipe makes 4 medium salads or 8 side salads.
2. Erin’s Peach & Avocado Green Salad: This summer salad recipe from The Well Plated Cookbook features succulent peaches and avocado over fresh arugula. It’s both nutritious and delightful! Recipe creates one very large salad (enough for 8 side salads or 3 to 4 main salads); halve the recipe for a smaller gathering.
3. Caprese Pasta Salad: This Caprese pasta salad recipe is simple, tasty, and perfect for summer! Just sauté cherry tomatoes with olive oil to create a delicious pasta sauce. Recipe yields 4 modest portions.
4. Mediterranean Bean Salad: This Mediterranean bean salad recipe is wonderfully crisp and fulfilling. Its fresh tastes include kidney beans, chickpeas, lemon, garlic, and leafy herbs. This healthy salad is vegan and gluten-free, but primarily just delicious! Recipe produces about six 1-cup servings.
5. Watermelon Salad with Feta and Mint: This classic watermelon salad recipe features crumbled feta and fresh mint. Lightly pickled shallots and chopped pistachios make it extraordinary! Recipe yields 6 to 8 side salads.
6. Herbed Potato Salad (no mayo!): This wholesome potato salad recipe is bursting with fresh flavors. It’s mayo-free, easy to prepare, and guaranteed to be a success at your potluck! This salad is vegan, egg-free, and gluten-free. Recipe yields 6 side servings.
7. Spinach Salad: Whip up this delightful spinach salad recipe to accompany your main course! It showcases fresh spinach, creamy goat cheese, and seasonal fruits like raspberries or strawberries. Recipe yields 6 side salads.
8. Heirloom Caprese Salad: The ultimate Caprese salad you’ll ever experience! Quality ingredients are key. Utilize ripe summer tomatoes, burrata or mozzarella, fresh basil, and olive oil. Recipe yields 4 generous or 6 smaller servings.
9. Cowboy Caviar: This cowboy caviar recipe (also referred to as Texas caviar) is homemade with all-natural ingredients! Serve it as a dip, salsa, or salad—it’ll be a crowd-pleaser at your next event. Recipe yields a generous 8 cups of “caviar.”
10. Summertime Fruit Salad: This straightforward fruit salad recipe is fresh and wholesome! It includes strawberries, peaches, and blueberries with a hint of balsamic vinegar and basil. It’s a scrumptious side dish or dessert (you can serve it plain or add whipped cream for a luxurious touch). Recipe yields 6 side servings.
11. Best Tabbouleh: Discover how to prepare delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) surpasses your favorite Lebanese restaurant’s version. It consists of bulgur wheat, fresh parsley, mint, tomato, and cucumber. Recipe yields 6 servings (just over 1 cup each).
12. Favorite Chickpea Salad: This mouthwatering chickpea salad recipe features crisp-tender elements like chickpeas, red bell pepper, red onion, and celery. Store this healthy chickpea salad in the refrigerator—it’s the ideal side salad, snack, or meal addition. It’s vegan and gluten-free as well! Recipe yields 4 generous side salads or 6 medium servings.
13. Simple Healthy Slaw: This nutritious coleslaw recipe is incredibly tasty! It’s made with a basic lemon dressing and includes cabbage, carrots, toasted sunflower, and pumpkin seeds. It’s gluten-free and vegan, making it a fantastic potluck option (you may want to double the ingredients if you’re catering to a larger crowd). Recipe yields 4 to
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How to Prepare Poppy Seed Dressing
**Let’s Celebrate Poppy Seed Dressing!**
Poppy seed dressing is an exquisite enhancement to any salad, delivering a subtly creamy and citrusy taste that complements soft lettuces and fresh fruit splendidly. The poppy seeds add a gentle crunch and nutty flavor, making your salads truly unforgettable.
**Why Create Your Own Poppy Seed Dressing?**
This recipe is straightforward to make with premium ingredients and far exceeds store-bought alternatives. The dressing includes poppy seeds, freshly squeezed lemon juice, and zest, sweetened with honey for extra flavor. Dijon mustard and garlic contribute depth, while mayonnaise or Greek yogurt provide a creamy consistency—mayonnaise for a more indulgent feel, yogurt for a refreshing zing.
In contrast to some excessively sweet or creamy variations, this poppy seed dressing achieves the ideal equilibrium. Below, you will find the recipe along with supporting flavors to create an outstanding salad.
**How to Use Poppy Seed Dressing**
This dressing is a flexible addition to baby lettuces, fresh fruit, toasted nuts, and creamy goat cheese or ripe avocado. It particularly excels with spring and summer fruits, such as berries and stone fruits.
For a tasty salad, consider baby arugula, strawberries, diced avocado, thinly sliced radish, and toasted sunflower seeds.
**Ingredients That Complement Poppy Seed Dressing:**
– Apple
– Avocado
– Berries: Strawberries, blueberries, raspberries, blackberries
– Goat cheese
– Greens: Arugula, spinach, spring greens, baby lettuces like baby gem
– Nuts and seeds: Almonds, pistachios, sunflower seeds
– Radish
– Stone fruit: Peaches, apricots, nectarines, plums, cherries
**Additional Salad Dressings to Explore**
Once you begin making your own salad dressings, you won’t want to go back. These dressings are also lusciously light and vibrant, featuring strong citrus notes.
**Poppy Seed Dressing Recipe**
This poppy seed dressing recipe provides a vibrant and zesty poppy seed taste. It’s gently creamy, expertly balanced, and simple to create with basic ingredients. Recipe yields 1 cup dressing.
**Instructions:**
1. In a liquid measuring cup, mix all of the ingredients as specified. Whisk until the blend is thoroughly combined and creamy.
2. Sample, and if it’s too tangy for your preference, whisk in 1 to 2 tablespoons more oil. Use as desired. Any leftover dressing will remain fresh in the refrigerator, covered, for up to 10 days. The olive oil may solidify in the fridge, which is normal. Allow the dressing to reach room temperature for 5 minutes or microwave it for about 10 seconds before using.
**Notes:**
– Switch it up: You could create lime or orange-flavored poppy seed dressing by altering the citrus zest and juice as needed.
– Make it dairy-free: Use mayonnaise instead of yogurt.
– Make it egg-free: Use yogurt instead of mayonnaise.
– Make it vegan: Use vegan mayonnaise and maple syrup.
Please share how your poppy seed dressing turns out in the comments! I’m eager to hear about the salads you craft with it.
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