Servings:4 as a starter or 6 as a side
Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.
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- 12 oz. burrata, cut into 1/2-inch thick slices
- 3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
- Kosher salt and freshly ground black pepper
- 6 large basil leaves, torn into pieces
- 4 tsp.tapenade(store bought or homemade)
- 1 Tbs. extra-virgin olive oil
Nutritional Information
- Calories (kcal) : 220
- Fat Calories (kcal): 150
- Fat (g): 17
- Saturated Fat (g): 8
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 40
- Sodium (mg): 360
- Carbohydrates (g): 3
- Fiber (g): 1
- Protein (g): 11
Preparation
- Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.
Ingredient Spotlight
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IN THIS RECIPEBurrata
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IN THIS RECIPEBeefsteak Tomatoes
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IN THIS RECIPEBasil
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FEATUREDChinese Black Rice
Reviews
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Reviews (2 reviews)
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laptopchargers| 08/14/2017Very nice post.
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CookPilates| 08/12/2011
We made this salad tonight. It was as delicious as it was beautiful. We used homemade tapenade also from FC. Fantastic dish that we will make often.
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