Burrata and Corn Salad with Heirloom Tomato Vinaigrette

Name: Burrata and Corn Salad with Heirloom Tomato Vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving
Ingredients: 5 oz cherry tomatoes; 1 clove garlic; 1 ½ tablespoons red wine vinegar; 3 tablespoons olive oil; kosher salt; ½ cup fresh cilantro; ½ cup fresh parsley; ¼ cup fresh oregano; 3 cloves garlic; Zest from 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; ⅓ cup olive oil; 1 ½ teaspoons kosher salt; 1 teaspoon red pepper flakes; 4 cups fresh corn; 1 pint cherry tomatoes; 8 oz burrata; 1 french baguette

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Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Calories
735 kcal
Course
Side Dish, Main Course, Salad, Appetizer, Snacks
Cuisine
International

Burrata and Corn Salad with Heirloom Tomato Vinaigrette

Tyler Rodriguez

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A simple and refreshing corn salad complete with chimichurri and heirloom tomato vinaigrette, served with rich and creamy burrata and toasted baguette for scooping!

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Ingredients

Servings

Vinaigrette

5 oz cherry tomatoes
1 clove garlic smashed
1 ½ tablespoons red wine vinegar
3 tablespoons olive oil
kosher salt to taste

Chimichurri

½ cup fresh cilantro
½ cup fresh parsley
¼ cup fresh oregano
3 cloves garlic
Zest from 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
⅓ cup olive oil
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes

Salad

4 cups fresh corn
1 pint cherry tomatoes halved
8 oz burrata
1 french baguette sliced thin and toasted

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Instructions

In a food processor, add the cherry tomatoes and blitz until completely broken down. Transfer to a jar with a tight-fitting lid and add the garlic clove, vinegar, and olive oil. Shake well, then season with salt and shake once more. Set aside.
Rinse the food processor and add the cilantro, parsley, oregano, garlic, lemon zest, lemon juice, and red wine vinegar. Pulse until the herbs are broken down, then slowly pour in the olive oil until a thin herb paste forms. Stir in the salt, pepper, and red pepper flakes and set aside in a jar.
Heat a large skillet over medium-high heat and add the corn in a single layer (as much as possible). Let sit until hot and charred on the bottom, then transfer to a large bowl. Add the halved cherry tomatoes, then drizzle with a hearty amount of the vinaigrette and toss gently to combine. To serve, scoop chimichurri onto a plate and place the burrata on top of it, then pile the charred corn and tomato mixture around the chimichurri and burrata and serve with toasted baguette.

Notes

nutritional values include the total amount of vinaigrette and chimichurri. You won't use all of it in a single sitting, so the true values will vary.
you can use pesto or green harissa instead of chimichurri
if you can't access burrata, use buffalo mozzarella and slice like a caprese salad
any bread will do, but you definitely want to toast it so it can hold up
you can use raw fresh corn, but I prefer charring it to boost the color and flavor
you can also blister the tomatoes for the salad; do that before charring the corn

Nutrition Information

Show Details

Calories 735kcal (37%) Carbohydrates 69g (23%) Protein 22g (44%) Fat 47g (72%) Saturated Fat 13g (65%) Cholesterol 40mg (13%) Sodium 1310mg (55%) Potassium 904mg (26%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 2386IU (48%) Vitamin C 58mg (64%) Calcium 431mg (43%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 735 kcal

% Daily Value*

Calories	735kcal	37%
Carbohydrates	69g	23%
Protein	22g	44%
Fat	47g	72%
Saturated Fat	13g	65%
Cholesterol	40mg	13%
Sodium	1310mg	55%
Potassium	904mg	19%
Fiber	7g	28%
Sugar	14g	28%
Vitamin A	2386IU	48%
Vitamin C	58mg	64%
Calcium	431mg	43%
Iron	5mg	28%