In keeping with the back-to-school spirit, we’re looking to start fresh in the dinner department this fall (read: actually make/eat dinner at home like grown-ups). To keep us on track, we here at Refinery29 have created a no-fail plan: Three Ingredient Dinners!
Using just the essentials in your pantry — salt, pepper, and olive oil — and three simple ingredients, you can whip up a dinner that’s worth setting the table for. To kick things off, we decided to play with one of our favorite last-minute meals: gooey cheese and a baguette. End-of-summer tomatoes add flavor and a few vitamins to the OG lazy combo. Dinner will feel like a Tuscan treat, and you’ll barely lift a finger to make it — fantastico!
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Photo: Courtesy of Erin Phraner.
Tomato-Burrata Salad
If you’ve never tried burrata before, here’s what you need to know: Burrata is essentially fresh mozzarella cheese, but the center of each ball is filled with cream and mozzarella bits, which oozes out when you cut it open. It’s amazing — you’ll love it! If you can’t find burrata, use fresh mozzarella or stracciatella instead.
Ingredients
Serves: 2
4 slices regular, whole-wheat or whole-grain bread
2 to 3 cups halved-cherry tomatoes
1 (8-ounce) container burrata cheese
PANTRY STAPLES: Extra-virgin olive oil, kosher salt, and freshly ground pepper
Brush the bread slices with olive oil and sprinkle with salt. Arrange on a foil-lined baking sheet; broil until lightly toasted, one to two minutes.
Toss the cherry tomatoes, one tablespoon olive oil, and 1/4 teaspoon each salt and pepper in a serving bowl. Push tomatoes to one side. Add burrata to other side of the bowl; drizzle with olive oil and sprinkle with salt. Serve with toasted bread.
Note: Want to do a little more? You can stir in ½ cup torn basil leaves, if desired, or serve with prosciutto or sliced grilled chicken (homemade or deli-bought).
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