Burrata

Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.

If you’re reading this, Julie Andrews, can we eat this salad together?

Peaches with a zippy hot sauce-honey dressing and creamy burrata cheese.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

Tomatoes, basil, cheese—a dish we know and love gets a major upgrade and gives us the Caprese we didn't know we needed.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

Meryl Rothstein gets her hands dirty learning the art of the burrata mozzarella from a master

These creamy, cheesy recipes use mozzarella for everyday dinners—and decadent burrata for a splurge.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.