Burrata Salad Recipe
Fresh tomatoes, watermelon, market greens, black pepper parmesan crisps, blueberry basil vinaigrette, balsamic reduction
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Ingredients
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Salad Base
Crisps
Vinaigrette
Balsamic Reduction
Garnish
Method
Prepare the Salad
- 1
Prepare the Salad Base
In a large bowl, combine fresh tomatoes, watermelon, and market greens. Toss gently to mix.
- 2
Make the Blueberry Basil Vinaigrette
In a blender, combine blueberries, fresh basil, olive oil, white wine vinegar, honey, and salt. Blend until smooth. Adjust seasoning to taste.
- 3
Make the Balsamic Reduction
In a small saucepan, heat balsamic vinegar over medium heat. Bring to a simmer and let reduce by half, about 10-15 minutes, until thickened. Allow to cool.
- 4
Prepare the Parmesan Crisps
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate Parmesan cheese and mix with black pepper. Place tablespoon-sized mounds on the baking sheet and flatten slightly. Bake for 5-7 minutes until golden and crispy. Allow to cool.
Assemble the Salad
- 5
Combine and Serve
On a serving plate, layer the salad base, then tear burrata cheese over the salad. Drizzle with blueberry basil vinaigrette and balsamic reduction. Garnish with black pepper parmesan crisps. Serve immediately.
