Description
A fresh and vibrant Burrata Salad featuring ripe Fuyu persimmons, creamy burrata cheese, crunchy homemade croutons, and a drizzle of sweet reduced balsamic vinegar. Garnished with fresh basil and pomegranate seeds, this salad is perfect as a light appetizer or elegant side dish.
Ingredients
Scale
Salad
- 8–10 ripe Fuyu persimmons, cut into wedges
- 12 ounces fresh burrata (or fresh mozzarella), torn into pieces
- 3 cups homemade croutons
- Fresh basil leaves, to taste
- ¼–½ cup pomegranate seeds, for garnish
- Kosher salt & freshly cracked black pepper, to taste
For Drizzling
- Reduced balsamic vinegar, for drizzling
Instructions
- Arrange persimmons: Place the persimmon wedges evenly on a large serving platter or a shallow bowl, creating the base of the salad.
- Add burrata and croutons: Scatter torn pieces of fresh burrata and the homemade croutons over the persimmons, ensuring even distribution.
- Add basil and pomegranate: Sprinkle fresh basil leaves and pomegranate seeds over the top for added flavor, color, and texture.
- Drizzle dressing: Generously drizzle the reduced balsamic vinegar over the salad and season with kosher salt and freshly cracked black pepper according to taste.
- Serve immediately: Serve the salad right away to enjoy the contrast of textures and the freshness of all ingredients.
Notes
- Use ripe but firm Fuyu persimmons for the best texture and sweetness.
- Homemade croutons add the perfect crunch, but store-bought croutons can be used as a shortcut.
- Reduced balsamic vinegar is best made by simmering balsamic vinegar until it thickens slightly, enhancing the sweetness and depth of flavor.
- This salad is best served fresh and does not keep well if left assembled for long.
- Can substitute burrata with fresh mozzarella if burrata is unavailable.
