Ingredients:
Baby Mixed Lettuce
Tomatoes (2 variations)
Kalamata Olives
Olive Oil
Traditional Balsamic Vinegar- by Gourmet Blends
Fresh Italian Parsley
Fresh Basil
Buratta

Summer is here!  Which means I want light tasty dishes I can throw together without having to spend loads of time in the kitchen.

I have come to love burrata.  It seems to go with everything, which is why I just keep it simple.  Especially since summer is here!   This time I was craving a savory approach to the burrata. 

Make a bed of baby mixed lettuce. During this particular trip to the store I found a mix that was mostly red leaf lettuce but choose what you prefer.  Add two different kinds of tomatoes, really any two will do.  It’s just fun to have a tomato variation in the same dish because they come in so many shapes, colors, and sizes and taste different too.  I happened to have some vine ripened tomatoes and sugar plums.  Cut them in half or in quarters, depending on the size.  Take pitted Kalamata olives and cut them in half.  Add it all to your lettuce.  Drizzle with a nice balsamic.  I like to use Gourmet Blends Traditional Balsamic for this dish.  Top with fresh cut basil and Italian parsley.  Add the burrata. 

You can serve the burrata ball whole atop the salad or you can place it on top in segments by pulling it apart.  Once you plate the burrata drizzle with olive oil and sprinkle with fresh cracked black pepper and coarse salt.

Xo,

K

Gluten free, vegetarian, paleo, salad, side dish, no cook recipe.