With the plethora of greenmarkets at our disposal in New York, it was pretty difficult to ignore the multi-coloured punnets of heirloom cherry tomatoes. They were everywhere, and they were cheap. But then again, fresh produce here is generally much cheaper than the stuff we get in Australia.
I had a bit of a craving for burrata, that luscious cream-injected mozzarella that melts my heart, and found some at Chelsea Market. Cheese and tomatoes? It needed more. I could have gone the typical basil route, which I love, but when I spotted a box of samphire I had to grab a handful. Samphire, otherwise known as sea beans, sea asparagus or salicornia is a salty little coastal plant that has been in vogue on many menu’s for a while now. I’m not the biggest fan of it raw, but I don’t mind it blanched and incorporated with other things.
I’ve kept the flavours simple by not going overboard with a dressing that’s too distracting. Some extra virgin olive oil, a little sea salt and black pepper and red wine vinegar. It’s all about the creamy burrata, sweet tomatoes and salty samphire. For a little interest, I threw in a few dill flowers that I found at Union Square market. These had that subtle aniseed flavour when you bit into them. Also, I had a few ground (husk) cherries left over in the fridge, which I threw in. These little guys are similar to a tomatillo in appearance, but pineapple in flavour.