Burrata Salad
This Italian-inspired Burrata Salad is a showstopper! It's fresh, vibrant, and loaded with beautiful colors and textures, but the best thing about this burrata recipe is that it can be made with just a handful of humble flavorful ingredients.
Ingredients
- 8 ounces cherry tomatoes sliced in halves
- 1 small red onion peeled and sliced
- 1 avocado peeled and diced
- 3 cups arugula wild rocket in the UK, or salad greens/leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 8-ounce burrata ball or 2 x 4oz
Instructions
- Add all veggies into a large bowl, sprinkle with salt, pepper, olive oil, and balsamic vinegar and toss to combine. Make sure that each piece of burrata gets an even amount of salt and pepper.
- You can serve right from the salad bowl, however, I like to transfer it to a large platter and serve it that way. Cutting the burrata is as simple as taking a knife and slicing right through it. Once it's in pieces, gently place it on top of the salad and finish with a little extra olive oil.
Notes
For a slight variation to the dressing, make a balsamic reduction by bringing the balsamic to a boil then simmering until reduced by half. Some people like to add brown sugar or maple syrup for added sweetness to balance the tang. Using a thicker glaze isn't at all necessary, but looks quite nice and tastes even better!
When using small burrata balls, feel free to leave them whole and allow your guests to cut right into it themselves. Seeing that creamy center for the first time is an experience in itself!
Nutrition
Calories: 314kcal | Carbohydrates: 10g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 311mg | Potassium: 472mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 22mg | Calcium: 346mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/burrata-salad/