Celebrating Pride Month

Celebrate Summer with This Light and Easy Recipe

Summertime anywhere in America evokes memories of long, hot days, sitting in the shade on a porch or under a large tree eating something cold and sweet. Chef Judi Leib loves sharing Southern recipes of refreshing drinks and easy meals reminiscent of her Georgia roots, but with a Southern California flare.

“I started Whisk in The Southern from my passion for cooking, along with the infusion of my parents’ Georgia roots with my southern California upbringing into the food I make,” says Judi. “Food has always been a big part of my life. I find cooking to be fun as well as visual. I want to share that passion with others who love good food.”

For more recipes visit: WhiskintheSouthern.com.

Summer Burrata Salad

The first summer I had a garden, I was looking for ways to show off my bounty. That combined with a day that was exceptionally hot and I didn’t want to cook; and this salad was born. I love it because it can really spotlight whatever summer produce you have. I always make a double or triple batch of the balsamic reduction and keep it on hand. This may be the easiest recipe you’ve ever made. Makes 6 appetizer portions or 4 entrée portions

Balsamic Reduction:

1 cup good quality balsamic vinegar

You can add 2 Tbs. of sugar if you want.

Salad:

2 cups of Arugula or other slightly spicy/bitter green

1 Large Ball of Burrata Cheese

1 pint of Sweet Cherry Tomatoes. I love the yellow pear-shaped ones.

Salt & Pepper

Balsamic Reduction

To make the reduction, pour the balsamic vinegar into a saucepan. If you are using sugar, add it now, too.

Place over a medium flame and let come to a boil. Then reduce and let it simmer for 8-15 minutes. You are looking for it to reduce by about half. Remember it will continue to thicken as it cools.

Pour into a jar and store up to 2 weeks in the refrigerator.

Salad

Place the arugula in a large serving bowl. I like to untangle it with my hands. Pull your burrata apart and place on top of arugula

Depending on size of the tomatoes, you can either slice them in half or scatter them whole, over the top of the salad.

Drizzle salad, generously with balsamic reduction, toss and serve with great crusty bread.

NOTE: This salad can be served with a crusty baguette. You can add grilled chicken, salmon or shrimp to the salt if you’d like.

Pro tip: I used ingredients that I grew in my garden. If you have a local farmers market, try to find your ingredients there.

Pair the salad with this refreshing summer drink.