In the height of summer, the simplest farmers market ingredients shine with just a few simple embellishments. Sweet figs, only in season for a few short weeks, pair perfectly with bright tomatoes, creamy burrata, peppery basil, and zesty lemon. Serve this simple recipe as a beautiful starter for a summer meal, or as the main event with some toasted bread and fresh greens on the side.
By Elizabeth Palmer Califano
Total Time: 15 minutes
- 2 cups ripe figs
- 1 cup cherry or grape tomatoes (organic & heirloom if you can find them), halved
- 2 balls burrata (or mozzarella as a substitute)
- 4 basil leaves, cut into small ribbons (chiffonade)
- 1 large lemon
- Extra virgin olive oil, flake sea salt (like Maldon), and black pepper, to taste
- Trim the top stems off the figs, and slice each one in half or into quarters, depending on their size. Divide the figs and tomatoes evenly between two bowls.
- Tear each ball of burrata open, and place one on top of each bowl, and sprinkle the basil on top.
- Zest your lemon, and divide the zest evenly between each bowl. Squeeze about 1 tablespoon of fresh lemon juice over each bowl, more or less to taste.
- Drizzle each bowl with about 1 tablespoon extra virgin olive oil, and sprinkle over a generous pinch of flake sea salt and a few cracks of fresh black pepper, to taste. Enjoy!