Author adapted from "Wine Food" by Dana Frank & Andrea Slonecker
2 smallPersian cucumbers, thinly sliced
1tablespoon extra virgin olive oil
1/2tablespoonwhite balsamic vinegar
1tablespoonmint, torn into pieces
flaky sea salt
freshly ground black pepper
24-oz.balls of burrata cheese
In a small bowl, toss the strawberries, cucumbers, oil, and vinegar. Season with salt and pepper.
Place the burrata balls on a serving platter and gently tear them open to expose the creamy center. Spoon the strawberry and cucumber mixture around the cheese. Sprinkle with salt and pepper and a drizzle of extra virgin olive oil. Scatter the torn mint leaves over the cheese and strawberry mixture.