This is a beautiful, fresh and juicy summer dish and the shiso gives it an exotic touch. It pairs well with sake that has a lighter body, such a honjozo, ginjo or daiginjo (not junmai sakes). The exquisite Hanzo Daiginjo 'Shizuku' for example fits perfectly.
- Burrata, or mozzarella if you cannot find burrata
- Balsamic vinegar
- Shiso leaf
- Olive Oil
Take strawberries, burrata and tomatoes out of the fridge and let them come to room temperature, or close to it (actually you shouldn't be storing strawberries and tomatoes in the fridge to begin with, ahem).
Cut strawberries and tomatoes into appealing shapes (we like wedges). In a bowl drizzle the strawberries with a bit of balsamic vinegar and set aside. In another bowl salt the tomatoes well and set aside. After 10-15 minutes drain the tomatoes.
On a plate arrange the tomatoes and strawberries, lightly mixed, next to the burrata. Drizzle with olive oil.
Cut up shiso and mint into fine strips and decorate the salad with them. Grind some fresh pepper over it all.