- 1 burrata
- 4 cups spring mix packed
- 1 pint cherry tomatoes
- flaky sea salt to taste
- black pepper to taste
- 20 fresh basil leaves or to taste
- 2 tablespoons olive oil extra virgin, or to taste
- 2 tablespoons balsamic glaze homemade or store-bought
Make one recipe for balsamic glaze or measure store-bought glaze. Reserve 2 tablespoons (or more to taste) for the burrata salad and refrigerate the remaining glaze.
Burrata Salad
Halve the cherry tomatoes.
Arrange the spring mix, fresh basil, and cherry tomatoes on a plate.
Add the burrata.
Drizzle the salad with balsamic glaze, olive oil, freshly ground black pepper, a pinch of flakey sea salt, and serve.
General
- If your balsamic glaze is taking a long time to reduce, you can add a bit of sugar to speed up the process.
- You can swap the spring mix for arugula or another similar green.
- If you can't find burrata, try using a fresh mozzarella ball.
Storage
- Fridge I recommend storing the salad greens and basil separate from the olive oil and balsamic glaze, and adding the cheese when ready to serve. Fresh burrata should last for 5 days.
- Freezer I do not recommend freezing this dish.
Calories: 206kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.4mg | Sodium: 47mg | Potassium: 665mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2280IU | Vitamin C: 73mg | Calcium: 46mg | Iron: 2mg