Burrata Salad

Spending the holidays poolside? Try Green Kitchen Stories’ light and easy burrata salad, perfect for a poolside picnic.

"This is what we refer to as a fancy party salad and it is the perfect dish when celebrating the holidays in a warmer country. It has creamy burrata cheese, a mix of raw and grilled vegetables, peach slices, dots of beetroot spread and drizzle of herb oil. Our kids usually leave the leafy greens on their plates but love the creamy burrata, sweet peaches and roasted tomatoes. If you can’t find burrata, Buffalo mozzarella can be used as well."

Ingredients, salad

 

 

 

2 red (bell) peppers,
20 red cherry tomatoes, on the vine
2 tbsp extra-virgin olive oil
sea salt and freshly ground black
pepper
2 ripe peaches, stones removed, or pears, cored
2 small, raw yellow beetroot (beet),
trimmed, tops removed and peeled
2 handfuls (50 g/1¾ oz) rocket (arugula) leaves or mesclun
8 yellow (or red) cherry tomatoes,
halved
20 Kalamata olives, drained and pitted
2 balls (250 g/8¾ oz) burrata or
buffalo mozzarella, drained
Herb Oil
1 handful (25 g/¾ oz) fresh mint
1 handful (25 g/¾ oz) flat-leaf parsley
1 handful (25 g/¾ oz) fresh basil
6 tbsp extra-virgin olive oil
juice of ½ lemon
sea salt and freshly ground black
pepper

 

 

 

 

Ingredients, beetroot spread

 

 

500 g (1 lb) raw beetroots (beets), trimmed, tops removed and peeled
2 ripe avocados, stones removed and
flesh scooped out
zest and juice of 1 unwaxed lemon
2 tbsp pickled capers, drained and
rinsed
1 tbsp Dijon mustard
sea salt and freshly ground black
pepper

Grate the beetroot, transfer to a food processor or blender and add the rest of the ingredients. Season to taste with salt and pepper and blend until well combined. Store the beetroot spread in the fridge in a sealable glass jar and it will keepfor 4–5 days.

 

Method

Preheat the oven to 200°C (400°F/Gas mark 6) and line a baking tray with parchment paper. Cut the peppers into 2 cm (¾ inch) thick slices and transfer to the baking tray along with the cherry tomatoes. Drizzle over the oil, season to taste and toss until well coated. Bake for 20–25 minutes or until tender and slightly charred. Meanwhile, prepare the herb oil. Place all of the herb oil ingredients in a food processor, season to taste, pulse until coarsely mixed and set aside. To assemble the salad, cut the peaches into wedges, shave the beetroot and arrange on top of the rocket, with the peppers, baked and fresh tomatoes and olives. Break the burrata into large pieces and place on top. Serve with dollops of beetroot spread and a drizzle of herb oil and vinegar.

Tip: Burrata is an exclusive form of mozzarella that is formed into a pouch and filled with soft, stringy curd and cream that oozes out when torn. Since it’s quite expensive, this is a typical party salad perfect for impressing friends with. Buffalo mozzarella can be used instead, if you wish.

Tempted by fireside festivities? Discover your festive side.

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