This is an amazingly easy and delicious composed salad that I made during my trip to Sonoma County last week. Of course I can take much less of the credit than my parents for actually growing many of the ingredients, and quite frankly if the tomatoes are not outstanding don’t even bother. Oh but if they are…this is the perfect showcase!
Sun Gold Tomato & Fava Bean Salad with Buratta
3 cups perfectly ripe Sun Gold Tomatoes or other cherry tomatoes, cut in half
2 cups fava beans, shelled, blanched and skins removed*
2 large rounds (about 8 oz each) of buratta cheese, cut in half
1/4 medium red onion, very thinly sliced
A good handful fresh mint and basil, finely chopped
Good quality olive oil and balsamic vinegar, even a fig or cherry balsamic is nice
1 medium lemon
Salt and freshly cracked pepper to taste
Serves about 4
Arrange the buratta cut-side up on a large platter. Scatter the cut tomatoes and the fava beans over the top. Drizzle with balsamic and olive oil and then using a microplane or fine grater; zest the lemon right over the top. Squeeze the lemon juice evenly over the salad and season well with salt and pepper. Top with the herbs and serve immediately!
*If you cannot find fava beans you can use fresh or frozen english peas, though not quite the same.