- 300 gr of burrata
- 6 gr of dried tomato
- 50 gr of tomato jam
- Pine nuts to taste
- 20 gr of arugula
- 1 roasted red pepper
- 10 gr of capers
- We'll begin this burrata salad recipe by preparing one of the season's most popular ingredients, roasted red pepper. Roasting vegetables is a great way to have a good escalivada ideal for salads or roasted salted bursting with flavor on hand, and they also blend perfectly with any type of cheese.
- We sprayed the pepper with olive oil and baked it for about 18 minutes at 180o until it was done. Peel the red pepper and cut it into strips about the same size.
- The dried tomatoes macerate in olive oil while the pepper roasts, hydrating and preparing the salad for assembly. We drain and cut them into small pieces to make them easier to spread around the plate, adding color and flavor. You can use natural tomatoes, but keep in mind that you will need to use more salt than you would with this type of pepper.
- Arrange the arugula leaves in the plate's center. This ingredient will add freshness to the salad as well as that distinctive green color. The arugula's bitter flavor complements the burrata perfectly.
- We place the burrata on top of the arugula; we can leave it whole or chop it a little to make it more evenly distributed on the plate. We arrange the peppers and tomatoes to create a colorful accompaniment to this salad.
- We can add some sautéed pine nuts and capers to give it a crunchy touch, completing a very complete summer salad in this simple way.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 613Total Fat 45gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 20gCholesterol 119mgSodium 1067mgCarbohydrates 18gFiber 2gSugar 10gProtein 36g