crostinior fresh bread or crackers, optional for serving
Instructions
In a large bowl, whisk together olive oil, balsamic, and garlic. Toss with spring mix and tomatoes. Place onto serving platter or individual serving plates.
Pat outside of burrata with a paper towel to dry. Cut burrata carefully in 4-8 pieces, and place cut side up on top of salad.
Sprinkle with basil, lemon zest if using, salt, and pepper. Garnish with additional olive oil and balsamic if desired.
Serve with crostini.
Notes
Nutrition calculated without crostini.
Alternate presentation: Mix together olive oil, balsamic and garlic but reserve until the end. Assemble salad as per instructions above, then drizzle with dressing. Garnish with basil, lemon zest (if using), salt and pepper.
Make ahead and refrigerate burrata salad without any dressing. Assemble just before serving.
Refrigerate any leftovers in a covered container for 1-2 days.
The dressing is made with fresh, uncooked garlic, which when combined with other ingredients, may cause botulism. So keep the dressing in the refrigerator and use within 2-3 days.