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This Fine Dining Burrata Salad makes an elegant starter for festive occasions, thanks to its fun bow-tie detail.
It pairs wonderfully with crispy sourdough crostini and your favorite glass of bubbly.
You can make a small plate as I have done, or add more of everything if you’re serving a big group.
The avocado detail isn’t as complicated as it may look, but it helps to have a ripe one so the slices hold together.
Recipe Tip
Use red cabbage, black olives, or seaweed to make the butterfly details (you can omit).
Fine Dining Burrata Salad
Impressive and fun ombré cherry tomato, avocado, and burrata salad.
Equipment
Ingredients
- 3 yellow cherry tomatoes
- 6 cherry tomatoes, red
- 1/2 avocado
- 150 grams burrata
- 1 leaf red cabbage
- sea salt, to taste
- pepper, to taste
- 4 tablespoons olive oil
- 3 tablespoons balsamic glaze
Instructions
- Slice the cherry tomatoes.
- Arrange them on a small plate or platter (plate them randomly or color-schemed as I have done).
- Halve an avocado, remove the pit and the peel.
- Slice the avocado thinly.
- Carefully flatten the slices with the palm of your hand, then curve them into a circular shape.
- Lift the avocado with a wide knife and top it onto the cherry tomatoes.
- Season with olive oil, sea salt, and pepper.
- Place the burrata in the center.
- Cut a bow tie shape out of red cabbage.
- Use a metal straw to shape the buttons.
- Top the bow tie and buttons onto the burrata.
- Sprinkle the cheese with sea salt.
- Finish with a generous drizzle of balsamic glaze.
- Serve.
Video
Nutrition
Calories: 285kcal, Carbohydrates: 9g, Protein: 7g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 27mg, Sodium: 9mg, Potassium: 224mg, Fiber: 2g, Sugar: 3g, Vitamin A: 488IU, Vitamin C: 13mg, Calcium: 209mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Leave a comment below!
