Tomato Burrata Salad

Contemporary, flavorful, and filled with coloration, this tomato and burrata salad is a good looking addition to any desk. Peppery arugula is layered with juicy tomatoes, creamy burrata, and thin-sliced pink onion, then completed with a drizzle of olive oil, vinegar, and a touch of pesto for a chic, easy contact.

Elements and Add-Ins

• Burrata: Burrata provides a wealthy creaminess to this salad. No Burrata? Use mozzarella, bocconcini, feta, or cottage cheese crumbles.
• Tomatoes: Reduce bigger tomatoes into skinny slices, or use an assortment of colourful cherry, grape, and heirloom tomatoes to provide this recipe most visible attraction. Tomatoes may be roasted and chilled for a charred and smoky taste.
• Greens: Arugula is a superb selection for its lacy look and peppery chew. Add bulk to your salad with chopped kale, spinach, or blended spring greens.
• Dressing: Use good-quality olive oil for the very best taste. Add a drizzle of balsamic glaze (store-bought or homemade), or use balsamic vinegar for extra tang. Attempt a kale pesto for a bump in diet.

Variations

• Change up the colours and flavors utilizing seasonal extras like sliced peaches, strawberries, blueberries, figs, and dried cranberries.
• Add a couple of pickled veggies, like asparagus, pink onions, or inexperienced beans, for a pop of tangy taste.

The right way to Make Tomato Burrata Salad

1. Add greens to a bowl or platter.
2. Prime with sliced tomatoes and pink onion.
3. Prime with burrata and drizzle with the dressing.

Finest Ideas for Tomato Burrata Salad

• Make forward by arranging the greens, tomatoes, and onions on a platter, then cowl with plastic wrap. Chill till able to prime with remaining substances simply earlier than serving.
• This salad tastes greatest when it’s freshly made, however leftover salad may be tossed and saved in a lined container within the fridge for as much as 3 days. Drain and toss earlier than serving with a recent drizzle of balsamic glaze.
• Chop leftovers up and use as a bruschetta topping for homemade crostini.

Did you make this Tomato Burrata Salad? Go away a score and remark under.

5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Tomato Burrata Salad

Made with ripe backyard tomatoes and creamy burrata cheese, this salad is completed with a tangy balsamic glaze for a dish that’s easy, recent, and unforgettable.

Prep Time 15 minutes minutes

Prepare dinner Time 10 minutes minutes

Complete Time 25 minutes minutes

• Place greens on a plate or in a salad bowl.

• Slice the tomatoes ¼” thick and place over the greens. Prime with pink onion.

• Tear the burrata into items and organize over the tomatoes.

• Drizzle with oil, balsamic glaze, and pesto if utilizing. Garnish with basil leaves and pine nuts as desired.

• This salad pairs nicely with steaks or grilled meals. 
• This salad is greatest served recent, proper after preparation.
• We desire a easy dressing (oil and vinegar) with some pesto. Balsamic vinegar can be utilized instead of balsamic glaze. 

Energy: 315 | Carbohydrates: 10g | Protein: 12g | Fats: 29g | Saturated Fats: 10g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Ldl cholesterol: 41mg | Sodium: 154mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1776IU | Vitamin C: 13mg | Calcium: 370mg | Iron: 1mg

Vitamin data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.

Course Appetizer, Lunch, Occasion Meals, Salad, Facet Dish

Delicacies American, Italian

© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.