Burrata Salad Recipe
This burrata salad recipe makes a light dish with vibrant summer colors. If you need a quick mix of greens, this tasty arrangement will do the job.
Servings: 4 servings
- 1 oz white bread cut into cubes
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp honey
- 2 oz arugula
- 10 oz cherry tomatoes cut in half
- 0.5 oz radish thinly sliced
- 0.5 oz baby beets peeled and thinly sliced
- 0.5 oz baby carrots thinly sliced lengthwise
- 1 oz pistachios roughly chopped
- 0.2 oz fresh basil roughly chopped
- 4 oz burrata cheese
Make croutons: Preheat the oven to 265°F. Spread bread cubes on a baking sheet lined with parchment. Bake for 15 minutes. Remove from the oven and set aside.
Make the dressing: In a small bowl, combine balsamic vinegar, olive oil, salt, pepper, and honey. Whisk well to emulsify and set aside.
Arrange the salad: Lay arugula in the center of a large serving platter. Scatter cherry tomatoes, radishes, beets, carrots, chopped pistachios, croutons, and basil over the top. Place the burrata cheese on top of the salad.
Add the dressing and serve: Once ready to serve, drizzle the dressing over the salad. Cut the burrata open, divide it into small pieces, and enjoy.
Serving: 1serving | Calories: 213kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 256mg | Potassium: 332mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1278IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 1mg