Lemon Olive Oil
Tomatoes (3 different types)
Spring Mix Lettuce
Pink Himalayan Salt
Black Fresh Ground Pepper
All ingredients purchased at Whole Foods
The first time I made burrata salad I wasn’t quite sure what to expect because it is basically a bubble of soft cheese filled with an even softer cheese, but making this salad at home is so simple and delicious. When I opened the container, I found a perfect ball of cheese floating in “cheese water.”
Since the encasing layer of cheese is very soft and delicate, I am always careful when removing it from the packaging. Store bought burrata may come with
a single cheese ball, but to my surprise, the brand Whole Foods carries comes with two, and I find that one burrata bubble per two people is usually a good portion.
Assembly: Start with the foundation. Prep the bottom layer of the salad by spreading the spring mix out on your plate, leaving a space in the center for the soft cheese. Next, slice the tomatoes and place them on top of your lettuce bed. A trick to making the dish feel a little fancy is to use a variety of tomatoes. I usually like to have different colors and sizes, it’s an easy way to elevate the dish without having to work too hard. Cut the avocado into slivers and place around the outside edge of the plate.
Once the lettuce and tomatoes are plated, add the burrata to the center of the plate and snuggle the lettuce leaves up to the burrata ball. Drizzle the lemon olive oil all over everything. When it comes to the balsamic glaze I only use it on the lettuce, tomatoes and avocado, and not on the burrata. I like to taste the cheese with just a little olive oil and salt & pepper, but you can do whatever your taste buds fancy. Add coarse salt and pepper to the top and your salad is ready!
Vegetarian, gluten free, keto, paleo, no cook recipe.