I’ve never met a Burrata salad I didn’t like. There is something magical about this Italian cheese that makes everything it’s paired with “Magnifico!” Created in Southern Italy at the beginning of the 20th century, the Burrata cheese name comes from the Italian word “Burro” meaning butter. Burrata is like Mozzarella cheese on the outside and filled with a soft, creamy cheese that oozes onto the plate when sliced in half.
There are so many ways to enjoy this cheese but my favorite combination includes
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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- 1 medium yellow tomato, sliced
- 6 grape tomatoes, halved yellow and/or red
- 2 Burrata Cheese balls, quartered
- 1/4 cup microgreens
- balsamic glaze drizzed
- olive oil drizzled
- 3 cracks black pepper, freshly ground
- 1 pinch salt, himalayan
Ingredients
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- On two large plates, arrange yellow tomato slices, grape tomatoes, and burrata cheese.
- Lightly Sprinkle microgreens over the plate.
- Using a plastic squeeze bottle, lightly drizzle balsamic glaze and olive oil over food and around plate to create an light but airy design.
- Using pepper mill, lightly grind pepper over tomatoes and cheese. Sprinkle salt over salad and serve immediately.
Recipe by Culinarybutterfly.com
This is a very versatile salad. Try it using heirloom tomatoes, red and yellow beets, goat cheese, arugula, or your favorite garnish.
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