Burrata Caprese Salad with Pesto: A Creamy Twist

Caprese with burrata and pesto. Tasty, tender and elegant. Itʼs caprese, really. But not with mozzarella, as we are used to, but with burrata. This cheese tastes the same as mozzarella, but is much softer due to the cream that is inside. We prepared this salad at a master class at Culinarion, although we cut the cheese crosswise into 2 halves so that the cream did not have time to leak out, and simply cut the tomato into cubes. But at home I repeated the original presentation, which was originally intended. It turned out very beautiful. And there’s no need to say how delicious it is.
cook time: 40 min
Chloe Benton
Burrata Caprese Salad with Pesto: A Creamy Twist

Nutrition Facts (per serving)

255
Calories
25g
Fat
4g
Carbs
7g
Protein

Ingredients (1 portion)

Basic:

Pickled cheese 30 g
Tomatoes 1 pc
Corn salad 30 g

Pesto sauce:

Ice to taste
Parmesan 30 g
Basil 20 g
Garlic 1 clove
Lemon juice 2 tbsp
Olive oil 3 tbsp
Pine nuts 1 tbsp
Orange zest 1 tsp
Ground black pepper to taste
Salt to taste

Decoration:

Balsamic vinegar to taste

Recipe instructions

Step 1

Step 1
Pesto.

Step 2

Step 2
Grate Parmesan. Place a couple of ice cubes, basil, Parmesan, garlic, pine nuts and lemon juice in a blender bowl. Grind until smooth. Add salt, pepper, olive oil and stir.

Step 3

Step 3
Place a couple of ice cubes, basil, Parmesan, garlic, pine nuts and lemon juice in a blender bowl. Grind until smooth. Add salt, pepper, olive oil and stir.

Step 4

Step 4
Grind until smooth. Add salt, pepper, olive oil and stir.

Step 5

Step 5
Add olive oil and stir.

Step 6

Step 6
Salt and pepper.

Step 7

Step 7
Assembling the salad.

Step 8

Step 8
Cut the tomatoes into rings.

Step 9

Step 9
Cut the cheese lengthwise into 3 rings.

Step 10

Step 10
Place lettuce leaves on a plate. Place tomato and cheese rings on top one after another.

Step 11

Step 11
Dress the salad with pesto.

Step 12

Step 12
Drizzle with balsamic cream.

Additional rubrics

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