Coming at you from Cabo San Lucas! Andrew and I decided to take a few days off and escape for some sunshine, rest, relaxation, and lots of piña coladas by the pool. Cabo was the first trip we ever took together 12 years ago, and it’s wild to be back after so much life has happened since. We’ve built a life together, became business partners, welcomed two little fur babies we adore, and most recently released my debut cookbook, Dig In! Our 8-year wedding anniversary is next month, but we decided to celebrate a bit early at Esperanza Resort (Auberge Collection) because we both felt that we could use a little reset.
Speaking of the cookbook - there are some serious 4th of July winners in there, and you’ve still got time to grab it here on sale before Saturday. My picks to go with this Cherry Berry Burrata Salad: the award-winning Best Ever Pasta Salad, Italian Smash Burger, Skillet Berry Crumble, Sweet & Savory Balsamic Peach Bruschetta, No-Mayo Esquites (with chips for dipping), Jalapeño Cornbread with Maple Butter, the Key Lime Pie with Pecan Graham Cracker Crust, and of course the Summer Berry Sangria.
To celebrate the Fourth of July, I wanted to give you guys a recipe that you can enjoy with your loved ones this weekend — and trust me when I say this is a good one! With a huge variety of red and blue berries, it not only looks patriotic, but it also takes advantage of the amazing abundance of fresh berries that are in season right now. Yes, you can get your hands on strawberries, raspberries, and blueberries year-round but other fruits like sweet red and rainier cherries are harder to find beyond summer so use them while you can! I scatter them all over a big bed of arugula—I love the contrast of the peppery greens with the sweet berries before adding some torn burrata for a pop of white. As for the dressing, I like to make a really simple citrus vinaigrette that adds just the right amount of brightness and acidity. You can even prep the dressing a day or two in advance if you want to get a head start on your July 4th menu.
I hope you all have a fabulous long weekend celebrating the U.S.’s 250th birthday with good food and even better company!
There are SO many olive oils available so I totally get that it can be hard to choose. Here are a few things to look for: first and foremost, you want to use extra virgin olive oil, which is the highest grade and best quality. I also recommend choosing one that has a dark or opaque bottle since light can cause olive oil to deteriorate; the harvest date, which is a good indicator of freshness; and comes from places like Italy, Greece, or, yes, even California!
To make crostini, slice a baguette into 1/2-inch-thick slices. Arrange the bread slices on a parchment-lined baking pan. Drizzle with olive oil and lightly sprinkle with salt. Bake at 400℉ until the bread is lightly golden and crisp, about 10 minutes.
Yes! You can assemble the salad greens and berries in advance. I’d recommend waiting to dress it and top with the burrata, flaky salt, and mint until you’re ready to serve to prevent it from becoming soggy.
Feel free to tear a ball of fresh mozzarella or scatter bocconcini (small mozzarella balls!) over the salad instead. You’ll get a similar creaminess and sweet, milky flavor.
This would be such a good side dish for any sort of grilled meats like marinated chicken, a crowd-friendly flank steak, or even old-fashioned burgers and hot dogs!
¼ cup extra-virgin olive oil
½ teaspoon orange zest
½ teaspoon lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon champagne vinegar
2 teaspoons maple syrup (or honey)
¼ teaspoon kosher salt
2 heaping cups baby arugula
1 cup sweet red cherries, pitted and halved
1 cup rainier cherries, pitted and halved
6 ounces fresh raspberries
6 ounces fresh blueberries
6 ounces fresh blackberries
8 ounces fresh strawberries, tops removed and quartered
8 ounces burrata cheese, drained
Mint leaves, for garnish
Flaky salt, for garnish
Crostini, for serving (optional)
Make the dressing: add all of the ingredients to a 1-cup measuring cup and whisk to combine. Set aside until ready to use.
Assemble the salad: arrange the arugula on a medium-sized platter, spreading it to the edges. Scatter the cherries and berries evenly over the arugula. Tear the burrata and arrange on top of the berries. Drizzle the dressing over the salad and sprinkle with flaky salt. Garnish with fresh mint leaves. Serve the crostini alongside the salad, if desired.
Thanks again for being part of our WTF To Make For Dinner community here on Substack. I’m so grateful for your support and excited about all of the deliciousness to come. Now it’s time to dig in!
xo,
Erin
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