Burrata Salad
User Reviews
5
Burrata Salad
Description
The Burrata Salad is built around tender mixed greens layered with cucumber slices, quartered tomatoes, halved kalamata olives, and thinly sliced red onion. Creamy burrata cheese is torn into pieces and placed over the salad, adding rich softness. Toasted pita bread pieces, fried briefly in olive oil and seasoned with salt and pepper, contribute a crisp, savory crunch. Fresh basil and dill sprinkled over the top brighten the dish with their herbal aroma. A simple dressing made of lemon zest and juice combined with extra virgin olive oil and sea salt enhances the salad with citrusy brightness and mild richness.
Overall, this salad offers a balance of creamy, crisp, fresh, and tangy elements. The lightly fried pita chips recall traditional fattoush ingredients, lending a Mediterranean touch. The salad is best served immediately to enjoy the crispness of the pita and freshness of the greens. It works well as a light main course for lunch or a starter alongside grilled foods.
Variations of this salad include adding fresh mint and seasonal fruits like peaches or watermelon, exchanging olives and dill for these sweeter additions to shift the flavor profile. The use of fresh herbs and burrata cheese distinguishes this salad, combining familiar salad ingredients with luxurious cheese and pita chip texture.
Ingredients
- 2 lices pita bread
- 3 Tablespoons olive oil
- 1/2 teaspoon sumac , optional
- 6-8 cups mixed greens
- 1 English cucumber sliced
- 5 tomato or heirloom tomatoes, quartered or chopped, Campari
- ½ cup kalamata olives , pitted and halved
- 1/3 of a small red onion , sliced thinly
- 8 oz burrata cheese broken into pieces
- 1 cup basil fresh, chopped
- 1/3 cup dill fresh, chopped
Dressing:
- 1/3 cup extra virgin olive oil
- lemon zest and juice from 1
- sea salt to taste, or flake salt
Instructions
- Toast pitas: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper.
- Assemble: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill.
- Mix lemon juice, zest and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately.
Notes
- Toast pita bread pieces briefly in olive oil until crisp and golden for best texture.
- Add fresh herbs like basil and dill right before serving to preserve their flavor.
- Try variations by adding fresh mint and seasonal fruits such as peaches or watermelon to change the salad's character.
- Serve the salad immediately to maintain the crispness of the pita and freshness of the vegetables and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 13g | 26% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 40mg | 13% |
| Sodium | 284mg | 12% |
| Potassium | 759mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2052IU | 41% |
| Vitamin C | 32mg | 36% |
| Calcium | 372mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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