Tomato and Burrata Salad with Rocket Pesto

March 14, 2018
Salad Salad Tomatoes Tomatoes Burrata Burrata Cheese Cheese

 

Burrata... This one cheese, this one thing, this one ball of pure bliss which makes so hard for me to quit dairy. 

 

My dream?

I would love to own a small farm, a farm with just a few cows, that I will take a good care of, and in return they will share some of their milk with me, so I could make my own butter and burrata. 

Yes, that's a little dream of mine...

 

 

Burrata literally translates into "buttered", it has a solid outer curd made from fresh mozzarella, which is formed into a hollow pouch, then filled with a soft, stringy curd and fresh cream. It has a milky and buttery flavor.

 

RECIPE

for one
up to 30 minutes

 

Pesto :

  • 2 cups loosely packed rocket
  • 1/2 cup tightly packed green garlic
  • 1/2 -1 cup shelled unsalted pistachios 
  • juice of 1/2 lemon, plus more to taste
  • sea salt
  • about 1 cup good quality olive oil

 

Salad : 

  • few handfuls rainbow baby tomatoes 
  • 1 medium cucumber
  • small handful of basil leafs
  • small bunch of chives
  • good quality olive oil 
  • fresh lemon juice
  • sea salt and freshly ground pepper, to taste
  • 2 tabelspoon pesto 
  • 1 burrata cheese ball


 

 

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METHOD

  1. To make pesto, place all the ingredients, except the olive oil into a container of your blender. Blend on high speed until grainy paste texture .
  2. Remove the plug from the lid and turn the blender on low. Begin pouring the olive oil in a thin stream into the blender. Keep pouring the olive oil until pest has creamy consistency . Switch of the blender and scrap the sides. Season if needed. Blend for few seconds more. Store in the sterilized glass jar.
  3. Assemble the salad. Cut the tomatoes, some in halves and some in quarters, and place them in a deep plate. Peel the cucumber and discard the inner part with the seeds. Cut the cucumber in small cubes and add to the tomatoes. Finelly chop the chives, tear the basil leaves and add them to the tomatoes. Drizzle with a little olive oil, add a good squeeze of lemon juice and season with salt and pepper. Toss gently and move to the side of the plate.
  4. Place 2 tablespoons of pesto next to the tomato mix and place the burrata cheese on top of the pesto. Drizzle with extra olive oil and serve.

 

 

RECIPE

for one
up to 30 minutes

 

Pesto :

  • 2 cups loosely packed rocket
  • 1/2 cup tightly packed green garlic
  • 1/2 -1 cup shelled unsalted pistachios 
  • juice of 1/2 lemon, plus more to taste
  • sea salt
  • about 1 cup good quality olive oil

 

Salad : 

  • few handfuls rainbow baby tomatoes 
  • 1 medium cucumber
  • small handful of basil leafs
  • small bunch of chives
  • good quality olive oil 
  • fresh lemon juice
  • sea salt and freshly ground pepper, to taste
  • 2 tabelspoon pesto 
  • 1 burrata cheese ball


 

 

PRINT IT

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