Burrata Caprese Salad

When the weather warms, it’s definitely salad season. And, May is salad month so here’s a beautiful fresh Burrata Caprese good to serve all summer long. Best part? There’s not cooking, simply chopping, sprinkling and presenting, all done in about 15 minutes.

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This recipe is totally flexible. We love a red onion, but it can be omitted if it’s not your thing. Green onion, generally more mild, could also be used.

In the market (Central Market, Texas friends) on this day there was a huge display of heirloom tomatoes. It was a warm day in early May, so creating a salad with these luscious tomatoes sounded perfect. Cut into wedges as seen below, or simply slice thin.

Add avocado for additional goodness. Just tear the basil leaves, as they will be sprinkled over the salad.

Take the burrata ball and simply tear it apart halfway, opening it onto the platter.

Now it’s a matter of your creative presentation. Place the arugula down first on a platter, and then lay the the tomatoes and avocado next. Scatter the onions and basil around. Finally lay the cheese on a corner of the platter.

Add salt and pepper to taste. Finally add the olive oil and balsamic vinegar over all.

Delicious, Fresh and Easy

On this day, we enjoyed this salad for two on the patio for lunch. It is also a great starter or side salad with any meal.

Yield: 2-4

Author: Jennifer Hipskind

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Burrata Caprese Salad

Savor the essence of summer with our Burrata Caprese Salad. Creamy burrata, ripe tomatoes, avocado, and onion are elevated with basil and dressed in olive oil and vinegar

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1 ball of burrata cheese
• 1-2 heirloom tomatoes (red and yellow work well)
• 1/4 red onion, thinly sliced
• 1/2 avocado, sliced
• Handful of arugula
• Several fresh basil leaves
• Salt and pepper to taste
• Extra virgin olive oil
• Balsamic vinegar

Instructions

1. Arrange the arugula on the serving platter.
2. Slice the heirloom tomatoes and arrange them on the platter.
3. Scatter the thinly sliced red onion and avocado slices around the tomatoes.
4. Tear the burrata into in half and place them on top of the tomatoes.
5. Garnish with fresh basil leaves.
6. Season with salt and pepper to taste.
7. Drizzle with extra virgin olive oil and balsamic vinegar.
8. Serve immediately and enjoy!