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.
Try it alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Grilled Chicken Liver Pate and Blackberry Crostini, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, and Country-Style Ribs with Quick-Pickled Watermelon.