I ♥️ burrata, and this salad I made for lunch (and dinner) was soooo good, especially paired with my cheesy garlic bread. The edible nasturtium flower that I grew also made a pretty addition to this salad. Nasturtiums’ leaves, flowers, and seedpods have a peppery, almost mustard-like taste, which makes them lovely as a garnish in salads. The seedpods may also be pickled and used like capers.
If you’re a burrata fan like me, here’s a simple salad recipe you can try.
- 4-ounce romaine lettuce, arugula, or spring mix
- 1 pint of half-sliced or quartered cherry tomatoes (tomatoes on a vine, heirlooms, etc., are good, too)
- 1-ounce chopped fresh basil, mint, chives
- 1 tablespoon chopped red onion
- 8 oz Burrata cheese
- Edible flowers for garnish, optional
Balsamic Vinaigrette Dressing
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon mustard
- Sea or Kosher salt and freshly ground black pepper to taste
Put all the dressing ingredients in a small bowl and whisk to combine. Set aside at room temperature.
- Place your salad greens in a serving bowl.
- Arrange tomatoes and burrata cheese on top of your salad greens.
- Sprinkle with salt and freshly ground black pepper on each burrata cheese round.
- Drizzle with your desired amount of dressing, with reserve on the side.
- Serve with your favorite toasted bread, or try it with my cheesy garlic bread recipe.