Burrata Garden Salad

Name: Burrata Garden Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 30 ml Balsamic vinegar; 125 g Burrata; 20 g Crushed pistachios; 10 ml Olive oil; 10 ml Mustard; 25 ml Maple syrup; 2 g Salt; 75 g Baby arugula; 100 g Beetroot; 1 g Bell peppers; 1 clove Garlic clove; 33 g Shallot; 333 g Tomatoes

30 min

4 servings

Medium

This bright, crisp, and summery salad features fresh garden vegetables and creamy burrata, creating a perfect showstopper for any table. Enjoy the delightful blend of textures and flavors.

Steps

Preheat your oven to 200°C (400°F). Toss the grape tomatoes and sliced shallot with 10 ml of olive oil. Spread them on a lined baking sheet and roast for 10 minutes. Let them cool slightly.

Dice the cooked beet. In a small bowl, toss the diced beet with 10 ml of balsamic vinegar. Set aside to marinate.

For the dressing, combine 70 ml of olive oil, 20 ml of balsamic vinegar, Dijon mustard, crushed garlic, maple syrup, salt, and pepper in a jar with a tight lid. Shake vigorously until all ingredients are well combined and emulsified.

Layer the baby arugula on a flat serving platter. Artfully arrange the cooled roasted tomatoes, shallots, and the balsamic-tossed beets on top of the arugula. Drizzle generously with the prepared dressing and sprinkle with the crushed pistachios.

Gently place the burrata in the center of the platter. For an extra touch, finish with an optional squeeze of olive oil over the burrata. When serving, cut into the burrata to let its creamy interior mingle with the salad.