Sharing a more indulgent recipe in honor of my birthday yesterday. This is the type of meal I dream of, and treat myself to when the timing feels right, so it seemed only fitting to share this favorite meal of mine during a very 'treat yo self' few days in my world. This dish is decadent, yes, but with a closer look, you'll find that it's filled with only the highest quality, whole food ingredients. Totally devoid of anything artificial, chemical-laden, or unrecognizable to your great-grandmother. Just real food, that happens to be on the slightly indulgent side.
Whether you have an occasion to celebrate or not, this recipe seems to fit right in to whatever the meal or gathering at hand this time of year. Sweet, heirloom, peak-of-season tomatoes slowly braised in olive oil with garlic are the ultimate summer food, and pair to perfection with cream-filled burrata and a bright basil pesto. A classic combination that never fails to evoke that special kind of joy that only really, really good food can.
And in way of the birthday, I've turned 26, and am quite excited about it. At present, I'm navigating a sea of change and transition within nearly every realm of my life with little to no idea of how (or where) it will all pan out. But I'm okay. Like, really okay. With it all. In years past, this air of uncertainty would throw me for an absolute tailspin, marked by feelings of anxiety, ungroundedness, and insecurity. Clearly the yoga and meditation must be working, but I'm also crediting this shift in heart to the elusive wisdom and more balanced perspective that comes only from spending more time on earth. I am so very grateful to spend yet another year with all of you sweet friends + readers of mine, wherever that ends up taking us. xx
BRAISED TOMATO AND BURRATA SALAD
- 2 pints organic cherry tomatoes (of heirloom variety, if possible)
- 6-10 garlic cloves, crushed
- 2/3 cup extra virgin olive oil
- 1/2 tsp himalayan salt
- 6-8 oz. Italian burrata cheese
- 6 basil leaves, torn
- 3-5 cups organic greens
- A handful of pistachios, crushed (optional)
- 1/3 cup basil pesto (optional)
- Crusty bread, toasted (optional)
TO MAKE | Preheat oven to 225 F. Wash and dry cherry tomatoes, then spread evenly over a large sheet pan. Toss and coat with your olive oil, salt, and garlic. Be sure that everything (especially the crushed garlic) is evenly coated with a thick layer of oil, to prevent burning. Place in oven and allow to slowly braise, for about 2.5 hours (or until tomatoes have burst and turned golden).
Allow your burrata to sit out of water at room temperature for 30 minutes, as it should never be served chilled. Once tomatoes are through cooking, allow them to cool slightly as you assemble the salad. Place your burrata over a bed of fresh organic greens, and top with your still-warm tomatoes. Garnish with torn basil leaves, crushed pistachios, and a heavy-handed drizzle of pesto. Maybe some crusty bread on the side to mop up all the goodness, and glass of a very cold and very dry rosé. Enjoy, enjoy, enjoy, without an ounce of guilt.
I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx