Description
A quick, 10-minute no-cook salad featuring creamy burrata, sweet cherry tomatoes, and vibrant homemade basil oil. This light dish is perfect for summer evenings and requires minimal effort for maximum flavor.
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- 1/2 cup extra virgin olive oil
- 1 small clove fresh garlic
- 1 pint cherry tomatoes (red and yellow mix)
- 2 balls burrata cheese (200g each)
- Fleur de sel or sea salt (to taste)
- Freshly cracked black pepper (to taste)
- Balsamic glaze (optional, for drizzling)
Instructions
- Wash and thoroughly dry basil leaves. Place basil, olive oil, and garlic clove in a blender.
- Blend on high for 30-60 seconds until smooth and vibrant green. Adjust garlic or oil to taste. Set aside at room temperature.
- Wash cherry tomatoes and remove stems. If large, cut in half; if small, leave whole.
- Place tomatoes in a bowl, sprinkle with salt, and toss gently. Let sit for 5 minutes to draw out juices.
- Tear burrata balls open with hands over a serving platter, allowing the creamy interior to spill out.
- Arrange the rested tomatoes around the burrata.
- Drizzle basil oil generously over the salad.
- Finish with cracked black pepper, sea salt flakes, and optional balsamic glaze.
- Serve immediately.
Notes
Ensure basil leaves are completely dry before blending to prevent separation. Use high-quality extra virgin olive oil as it is raw. Let burrata sit out for 10-15 minutes before serving to remove chill. Basil oil can be stored in the fridge for up to a week; let it come to room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 350
- Sugar: 6
- Sodium: 200
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 12
Keywords: cherry tomato, burrata, basil oil, summer salad, no-cook, Italian appetizer, quick dinner, vegetarian