You don’t need to go to The Rind to find burrata, but the midtown restaurant’s seasonal spin on America’s trendiest cheese effectively captures the spirit of a Sacramento summer. Eight burrata-based dishes have been rotated through The Rind as seasonal appetizers over the last two years; past iterations have paired the cheese with peaches, pickled vegetables or shaved asparagus, executive cheesemonger and co-owner Sara Arbabian said.

Served currently in a cup made from a hollowed-out hothouse tomato, it’s the first to be labeled as a salad, since it doesn’t split all that well. Cooks start by drawing spirals around the bottom of a white bowl with a balsamic reduction and housemade piquillo pepper puree and basil oil. A bed of pea shoots from Natural Trading Co. in Newcastle serves as both a contrasting crunch and a source of stability for the cored tomato.