Burrata Caprese
A slight twist on the classic salad, this Burrata Caprese boasts colorful wedges of heirloom tomatoes, creamy burrata cheese and a fresh and bright herb oil drizzled on top.
Servings: 4 servings
Calories: 375kcal
Cost: $10
Equipment
Ingredients
Herb Oil
- 1 bunch of fresh herbs Mix of basil and mint
- 1 garlic clove roughly chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice zested and juiced
- ¼ cup olive oil or more or less depending on desired consistency
- Salt and pepper to taste
Salad
- 2 pounds Various heirloom tomatoes cut in half or quarters
- 12 ounces burrata cheese
- Fresh basil for garnish
Instructions
- Make the herb oil. Add herbs, garlic, lemon zest and juice to a food processor and pulse until mixture is chopped finely.
- Slowly add the olive oil while food processor is running. Use a spatula every so often to make sure everything is mixed together well. Add more or less olive oil until it becomes a smooth pourable consistency. Season with salt and pepper and set aside.
- Arrange tomatoes on platter and top with roughly torn burrata cheese. Season tomatoes with salt and pepper.
- Drizzle herb oil over salad and garnish with more fresh basil. Serve immediately.
Notes
The herb oil is versatile and can be made with any combination of tender herbs, such as basil, mint, cilantro or parsley.
Store any leftover herb oil in a sealed container or mason jar for up to 3 days.
For the best tasting tomatoes, store stem side down at room temperature.
Nutrition
Calories: 375kcal | Carbohydrates: 9g | Protein: 17g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 12mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2490IU | Vitamin C: 33mg | Calcium: 476mg | Iron: 1mg