Tomato Burrata Salad
This Tomato Burrata Salad couldn’t be easier. This salad is a great way to let burrata and seasonal tomatoes shine and impress your guests.
Servings: 4
Equipment
- serving bowl or platter
Ingredients
- 3 cups cherry tomatoes
- 2 medium vine ripe tomatoes
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, minced
- ½ small shallot, sliced
- 3 Tbsp balsamic vinegar
- 2 Tbsp apple cider vinegar
- 3 Tbsp honey
- 1 tsp dijon mustard
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup fresh basil *more for garnish
- 2-3 balls fresh burrata
Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar, apple cider vinegar, honey, garlic, shallot, basil, dijon mustard and seasonings. Add in the sliced cherry tomatoes.
- Toss the cherry tomatoes to combine. Allow them to marinate at room temperature while you whip up the rest of the plate.
- On a large serving plater or bowl, break the balls of burrata into 3 or 4 large pieces. Arrange the vine ripe tomatoes around the burrata. Next, add the lightly marinaded tomatoes all around and over the vine ripe tomatoes and the burrata. Serve as is for a low carb appetizer or with warm grilled breads.
Notes
*use any variety of tomato you prefer, but opt for good quality.
*taste as you go! You may want to finish it off with an extra pinch of salt.
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Nutrition
Serving: 1 cup | Calories: 257kcal | Carbohydrates: 23g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 0.4mg | Sodium: 315mg | Potassium: 447mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1295IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 1mg