Burrata means “buttered” and that name is spot on. Made with mozzarella and filled with sweet cream and curd, this cheese appears to melt when cut down the middle.
- 2 medium tomatoes
- sea salt
- 10 fresh basil leaves
- 1 – 8 oz. burrata cheese ball
- extra virgin olive oil
- coarsely ground black pepper
- Slice the tomatoes and arrange them on a plate. Sprinkle with salt.
- Chop or tear the basil leaves and sprinkle them over the top of the tomato slices. Sprinkle more salt.
- Add the burrata ball to the top and drizzle it and the tomatoes with lots of olive oil. Season with salt and pepper.
- To serve, slice the burrata and let it ooze all over the salad.
This burrata salad is the best when eaten within 48 hours of being made. Seasonal is always best, particularly when you’re talking about sun-ripened tomatoes fresh off the vine from your garden or farmers’ market. If you can’t find organic burrata cheese at your local market, then make this salad with organic mozzarella cheese – it’s just as delicious.
- Category: Salads
- Serving Size: 2-4
- Calories: 188
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g