Ensalada Burrata Recipe

Prepare vegetables

Wash and dry all vegetables. Dice the onion, red bell pepper, zucchini, eggplant (if using) and tomatoes into roughly 1/2-inch pieces so they cook evenly.

Heat 2 tbs extra virgin olive oil in a medium skillet over medium heat until shimmering. Add the diced onion and a pinch of salt and sweat for 4–5 minutes, stirring occasionally, until softened but not browned.

Add the diced red bell pepper and continue to cook for 3 minutes until it begins to soften. Add the zucchini and eggplant and cook, stirring, for another 4–5 minutes until vegetables begin to brown lightly.

Push vegetables to the side, add a touch more oil if the pan is dry, then add the minced garlic and cook 30 seconds until fragrant. Stir everything together.

Add the chopped tomatoes (or canned crushed tomatoes), tomato paste, sugar, dried oregano, 1 tsp sea salt and 1/2 tsp black pepper. Reduce heat to low and simmer gently, uncovered, for 10–12 minutes until the mixture has thickened slightly and flavors have melded. Stir occasionally.

Taste and adjust seasoning. Stir in 1 tbs chopped fresh basil at the end, then remove from heat and keep warm. The pisto should be spoonable but not watery.

If using microgreens or baby arugula, divide 2 cups between two serving plates as a bed for the salad.

Slice the local tomatoes into 1/4-inch thick rounds or wedges and arrange over the greens. Season the tomato slices lightly with a pinch of sea salt and a grind of black pepper.

Halve and pit the avocado. Slice or fan the avocado halves and arrange them next to the tomatoes.

Place one fresh burrata in the center of each plate on top of the tomatoes and avocado. Gently tear the burrata open at service so the creamy center oozes out.

Spoon 3–4 tbs of the warm pisto genovés alongside and slightly over the burrata and avocado (per plate divide pisto evenly). The warmth of the pisto softens the burrata and complements the fresh vegetables.

Drizzle about 1 tbs extra virgin olive oil and 1/2 tbs fresh lemon juice evenly over each assembled salad. Sprinkle remaining fresh basil leaves over the top.

Finish with an optional drizzle of balsamic glaze (about 1/2 tbs per plate) and scatter toasted pine nuts or chopped pistachios for crunch.

Adjust final seasoning with salt and freshly ground black pepper to taste and serve immediately while the pisto is warm and burrata is fresh.