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Burrata with Tomatoes and Pesto

Burrata with Tomatoes and Pesto: A Creamy Summer Treat

Enjoy this vibrant Burrata with Tomatoes and Pesto, a quick vegetarian appetizer perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Heirloom Tomatoes Mix of colors for visual appeal.
  • 1 cup Cherry Tomatoes Can substitute with grape tomatoes.
  • 1 cup Fresh Basil Essential for salad and pesto.
  • 8 ounces Burrata Cheese Can substitute with mozzarella.
  • 1/2 cup Olives (Kalamata or Green) Adds saltiness.
For the Pesto
  • 2 tablespoons Lemon Juice Provides acidity.
  • 2 cloves Garlic Fresh is preferred.
  • 1/4 cup Pine Nuts Can be substituted or omitted.
  • 1/2 cup Extra Virgin Olive Oil Adjust for desired consistency.
  • 1/4 cup Parmesan Cheese Use freshly grated.

Equipment

  • food processor

Method
 

Step-by-Step Instructions
  1. Assemble the Salad: Select a serving platter. Layer sliced heirloom tomatoes, halved cherry tomatoes, fresh basil, and pitted olives. Place burrata in the center.
  2. Make the Pesto: In a food processor, combine basil, pine nuts, garlic, lemon juice, salt, and pepper. Pulse and drizzle in olive oil until smooth. Add Parmesan and pulse briefly.
  3. Finish and Serve: Drizzle pesto over the salad, season with salt and pepper, and serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Choose fresh ingredients for the best flavor. Adjust pesto consistency with olive oil. Store leftovers in an airtight container for up to 2-3 days.

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