Burrata Salad
Creamy burrata cheese is surrounded by vibrant veggies and fresh herbs with a balsamic glaze.
Servings: 4 servings
Calories: 240
Equipment
Ingredients
- 2 Tablespoons olive oil plus more for serving
- 1 Tablespoon balsamic glaze or balsamic vinegar, plus more for serving
- 1 clove garlic minced
- 4-6 cups spring mix or arugula, 4-5 ounces (or lettuce of your choice)
- 1 pint grape tomatoes or cherry tomatoes, halved, or 1-2 heirloom tomatoes, sliced or diced, (or a combination)
- 8 ounces burrata cheese 1-2 balls
- 10 leaves basil chiffonade or torn
- 1 Tablespoon lemon zest optional
- ½ teaspoon kosher salt or other flaked salt
- ¼ teaspoon freshly ground black pepper
- crostini or fresh bread or crackers, optional for serving
Instructions
- In a large bowl, whisk together olive oil, balsamic glaze, 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 information does not include 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.
- 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.
Nutrition
Calories: 240 | Carbohydrates: 8g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 307mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 28mg | Calcium: 324mg | Iron: 1mg