At the supermarket by the Heirloom Tomatoes, they had put out Burrata–a soft Mozzarella– and it made me think of this simple dish: Stirato bread, sliced tomatoes, balsamic vinegar dripped onto olive oil, with a pinch of black pepper.
Dip the bread in the oil and vinegar and top with the cheese and tomato.
The first time I had this was at a friend’s house in Milan, and I remember thinking, how I had all those ingredients in my life and never knew to put it together, especially vinegar and olive oil and I missed out on something.
I have a good bottle of Balsamic just for these moments, and use a cheaper one for cooking. I like Rollins Family Farm Vinegar, it’s very heavy and sweet, and doesn’t have any sharpness in it. Some people find it too heavy and thick. Cheap vinegar and bread might not give you the full experience, but I say try it anyway.
Also as they didn’t have Stirato bread I just grabbed a sour dough baguette at the bakery section.
You can always use the leftover burratta or heirloom tomatoes from these recipes to make a quick lunch.