This salad seriously is one of those dishes that just keeps on giving. It's really a 2 for 1 kind of a deal because you'll have plenty extra of the cucumber/radish mixture to use an accompaniment to grilled meat, chicken, fish or even just on its own.
The richness of the burrata almost makes you forget you are eating a salad. Serve it with some garlic-rubbed grilled bread for a great starter or as a very happy addition to whatever summery meal you have up your sleeve.
radish, cucumber and herb salad with burrata
adapted from Food and Wine
for the salad:
2 cucumbers, peeled, seeded and cut into half moons
4-5 radishes, thinly sliced
3 cloves of garlic, minced
1/2 t crushed red pepper
1/2 t sugar
1 c mixed fresh herbs (I used cilantro, chives and oregano) basil, parsley, mint, tarragon, thyme all work
for the dressing:
juice of a lime
1 T maple syrup
1/4 c olive oil
a handful of baby arugula
1/2 lb burrata, sliced just before serving
Whisk together the components for the dressing. Combine all of the ingredients for the cucumber salad in a bowl, mix well with the dressing and refrigerate for at least 30 minutes to let the flavors come together.
To assemble the salad, arrange a layer of arugula or whatever greens you are using. Top with sliced burrata and spoon over some of the cucumber salad. (you will have extra)
Season with fresh ground pepper and some sea salt and serve.