I’m loving the new Gioia mini burrata. At four ounces—half the usual size—it’s just right for two, and that’s all the people I get to cook for these days. A whole burrata is a commitment. Once you cut into that oozy interior, you have to finish it.

A Napa Valley winery chef turned me on to the combination of burrata, tomatoes and peaches. I’d been seeing versions of this salad online, but his rendition has some appealing refinements.