Can you believe it’s already summer?!?! Yikes!!!!
While most of you may be looking forward to the warm days and sunny skies, we’ve been dreading this moment. Absolutely dreading it…
Because, my dear friends, we live in Southern California.
To reiterate, we live… in Southern California… without… air conditioning. After last years’ scorchers, I’m amazed we’re still alive.
Mr. RGBistro and I keep talking about a “house remodel (that includes AC installation),” but he hasn’t given up his sailing habit, and I won’t kick my shoe habit. And evidently, as indicated to us by our contractors, we’re told these these things cost money. Harrumph.
So watch out for a lot of summer grill and/or cold food recipes, because we don’t plan to be in the kitchen much. In fact, until we build a new one, I’m justaboutthisclose to boycotting the kitchen altogether.
And in the meantime, please enjoy this sample of “cold food items” we’re serving up this summer. Make sure you find some really fresh burrata and really sweet tomatoes. White balsamic vinegar is good too if you can find it; it makes for prettier presentation.
- 1 medium red heirloom tomato
- 1 medium orange heirloom tomato
- 2 oz. burrata cheese, center-cut
- 1 tbsp. white balsamic vinegar
- Optional: splash of lemon juice
- 3 tbsp. olive oi
- Grind of sea salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Prepare salad: Slice tomatoes crosswise to thickness of ⅓”. Place 3-4 slices on each of two plates. (Save the rest of the tomatoes for another use.)
- Slice burrata cheese in half crosswise; then use one of the halves to cut away a 1 oz. portion of burrata; place on top of plate of tomatoes. Repeat for second plate.
- Make vinaigrette: Combine in a small glass bowl: white balsamic vinegar, lemon juice (if using), salt and pepper. Slowly whisk in olive oil; salt and pepper to taste.
- With a tablespoon, pour2 tbsp. of vinaigrette over each plate of tomatoes. Garnish with basil leaves. Serve immediately.