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Tomato Burrata Salad
This Tomato Burrata Salad is best served fresh and slightly chilled, with plenty of crusty bread for scooping and a simple main dish alongside.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
In a large bowl, add tomatoes and shallot. Drizzle with vinegar and olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and toss gently to combine. Let sit in a cool place until tomatoes have released their liquid and shallots have softened, about ⏱️ 30 minutes, stirring occasionally.
olive oil2 tablespoons
2
Meanwhile, in a small dry skillet over medium heat, toast panko until golden brown, about 2 to ⏱️ 3 minutes, stirring occasionally. Transfer to a small bowl and set aside.
3
On a large platter or in a large serving dish, layer the tomatoes and shallot. Drizzle with remaining juices and sprinkle evenly with toasted panko.
4
Arrange burrata in the center and gently open burrata using a fork. Sprinkle with fresh basil, salt, and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve with crusty bread.
minced fresh basil2 tablespoons
Nutrition Facts
calories
59 kcal
fat Content
4 g
serving Size
1 cup
fiber Content
1 g
sugar Content
3 g
sodium Content
19 mg
protein Content
1 g
cholesterol Content
0.1 mg
carbohydrate Content
5 g
saturated Fat Content
1 g
unsaturated Fat Content
3.5 g
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