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Plant-Based

Mixed Berry Burrata Salad

This striking riff on a caprese salad uses seasonal berries instead of tomatoes. Feel free to use whatever berries you can get ahold of – this salad is perfect for mixing and matching. To add visual interest, slice some of the blueberries and blackberries in half.

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Servings
6
Prep Time
15 min
Duration
15 min

Ingredients

  • 2 8-oz rounds burrata cheese
  • 1 cup strawberries, hulled and sliced
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 3 tbsp basil leaves, thinly sliced & additional leaves for garnish
  • 1/4 tsp sea salt (TIP: Try a flaky sea salt such as Maldon.)
  • Ground black pepper to taste
  • 2-3 tsp extra-virgin olive oil
  • 4 tsp aged balsamic vinegar

Preparation

1. Pull burrata apart with your hands; arrange on a platter.

2. Arrange berries around and on top of the cheese. Sprinkle with sliced basil, salt and pepper, then drizzle with oil and vinegar. Garnish with additional basil. 

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 241
  • Carbohydrate Content 7 g
  • Cholesterol Content 44 mg
  • Fat Content 17 g
  • Fiber Content 2 g
  • Protein Content 15 g
  • Sodium Content 258 mg
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 1 g