Every summer I look for fresh zucchini. This recipe combines this seasonal vegetable with Burrata mozzarella balls. They are soft in the inside, sweet and milky. This recipe is made with green zucchinni but you can also use yellow or both.
3 large zucchini, cut in ribbons
cherry tomato rainbow (yellow, black cherry, orange, red, and green), cut in quarters
2 Burrata Mozarrella balls
chives, finely chopped
salt to taste
1- Trim the ends of the zucchinni and using a mandoline slice the zucchinni from top to bottom to make ribbons.
2- Heat the olive oil in a large frying pan over medium-high heat. Add the zucchini and a pinch of salt. Stir occasionally until they are crisp tender (do not over cook or brown them). Remove from the pan and keep aside until they are cold.
3- Cut the small tomatoes in four and sprinkle with salt. Put aside.
4- Transfer the zucchini into serving dishes, divide equally. Top with the tomato quarters.
5- Tear the Burrata Mozzarella balls with your hands, spread on the salad.
6- Sprinkle the salad with salt and chives and drizzle with olive oil and Balsamic vinegar.
– If you can’t find Burrata Mozzarella balls just use Mozzarella or Feta cheese for more flavour and saltiness.