I think the key to a good salad is contrast so we have fresh, pickled, and roasted veggies, creamy goat cheese, crisp little gem lettuce, crunchy sunflower seeds, hearty quinoa, and of course the roasted salmon.

Except, plot twist, I didn’t actually use salmon when developing this recipe. Instead, I used arctic char which is a close cousin of the salmon family. It looks and tastes almost identical, but it has a lower fat content giving it a more mild or some may say “less fishy” flavor. It’s also typically more sustainable than your average farmed salmon. But as always, use what you have available to you!

This recipe is perfect for meal prepping, just keep all the ingredients in separate containers and assemble your bowls throughout the week. It’s a worthwhile alternative to scarfing down protein bars and bowls of cereal between meetings (I’m talking to me here).

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Typically one would use Cotija cheese for elote or esquites, but I had a block of aged manchego in the fridge that needed using and it complemented the flavors perfectly. I’m also obsessed with the texture you get when a hard cheese is finely grated with a microplane. It creates a fluffy cheese blanket. If you don’t have a microplane, you need to get one I’m sorry.

I didn’t use any fresh herbs here, which if you know me is very out of character. Could you add cilantro to this? Totally. But again, the star here is the CORN and I really wanted to let it shine by keeping the ingredient list to a minimum. However, I grant you permission to personalize this in whatever way you see fit.

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Crispy olive oil fried egg simulates the crunch of bacon. Creamy avocado subs out cheese. Lemon juice adds acidity that I would normally get from hot sauce, which can really irritate my gut (do not sleep on the lemon here, it’s fabulous). A shhmmeeeear of homemade parsley pesto to keep things interesting. And microgreens for even more texture.

This has been my go to WFH lunch for the past year now and I am showing no signs of stopping.

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The crust for this was SO EASY to make it was almost annoying. Literally 5 ingredients and comes together in a food processor in under 60 seconds… I’m never using any other pie crust recipe again after this. It was shatteringly flakey and held up on the bottom despite the juicy tomatoes. Low key, I was fully expecting the center of the dough to be soggy / water logged, but damn did it prove me wrong. I think a major factor in this was salting and draining the tomatoes beforehand so do not skip that step.

I would hate to insult the perfection that is this galette by comparing it to a pizza, but it truly was like eating the greatest slice of pizza I’ve ever had. Not necessarily in the same ballpark as a NYC $1 slice, but reminiscent of like a margherita pizza if you will.

My ideal setting for serving this galette would be as follows: late afternoon in August or September, golden hour in full force, dining al fresco, served along side a big leafy green salad with a lemon vinaigrette, while sipping a crisp glass of white wine.

Despite the recipe name saying “burrata”, I actually call for stracciatella, which is the creamy inside of a ball of burrata. So the only difference between the two is a layer of mozzeralla, which honestly doesn’t bring that much to the table. Everyone knows that the reason we love burrata is for the creamy inside (stracciatella). However, stracciatella isn’t as popular / widely available as burrata in the states, so feel free to substitute. Another good sub would be ricotta. I just really like the contrast of the cold creamy cheese with the hot tomatoes. No matter which you use, be sure to season the cheese with flaky salt when garnishing your finished galette, it needs it the most.

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