Burrata Salad
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 ounces cherry tomatoes (sliced in halves)
- 1 small red onion (peeled and sliced)
- 1 avocado (peeled and diced)
- 3 cups arugula (wild rocket in the UK, or salad greens/leaves)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 1 8-ounce burrata ball (or 2 x 4oz)
Method
- Add all veggies into a large bowl, sprinkle with salt, pepper, olive oil, and balsamic vinegar and toss to combine. Make sure that each piece of burrata gets an even amount of salt and pepper.
- You can serve right from the salad bowl, however, I like to transfer it to a large platter and serve it that way. Cutting the burrata is as simple as taking a knife and slicing right through it. Once it's in pieces, gently place it on top of the salad and finish with a little extra olive oil.