My favorite mozzarella is BURRATA as it is creamy and so delicious. I find myself purchasing cheese when I have guests over as dairy does not really like me. This salad came together last minute and was so delicious! Right when I was just about done, I found a jar of artichokes which added a wonderful twist to this salad. I first layered the bottom of the serving dish with two thinly sliced raw zucchini using my go-to Zyliss Mandoline slicer. I purchased it in a secondhand cooking store in San Francisco in 1987 and it is still amazing. (Must in every kitchen!!!). You can also use a vegetable peeler if you don’t have a mandoline.

TOMATO, BURRATA, RAW ZUCCHINI AND CRISPY ARTICHOKE SALAD

Here is the recipe!
Serves 6 as a side dish (not sure you want this as a main dish)
2 zucchinis thinly sliced and layered on the bottom of a rectangular serving dish.
3 cups of cherry tomatoes cut in half
2 fresh buffalo mozzarella balls
1 can of drained and rinsed canned artichoke hearts, sliced in half
1 cup of fresh basil…a little more if you desire,
I do Basalmic vinegar (I used fig balsamic vinegar)
Olive oil
Salt & Pepper

In a rectangular serving dish layer zucchini slices and drizzle with balsamic vinegar, salt and pepper.
In a bowl toss the tomatoes with salt, pepper and a tablespoon of balsamic vinegar.
Layer on top of the zucchini.
In a cast iron pan on high heat sear the artichokes till crispy on all sides.
Spread the mozzarella on top of the tomatoes.
Finish with the artichokes, basil and a sprinkle of Olive oil.
The salad does not need too much dressing or oil. A little fresh ground pepper is always wonderful.

Bon appétit!