Apricot, Cherry and Burrata Salad
For me, this salad is all about celebrating what’s at the market. It’s intentionally simple. There’s no salad dressing. There’s no bells or whistles. Just extra virgin olive oil and flaky salt. When produce is at its peak, that’s all it needs.
5 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 294 |
| Fat: | 15 g |
| Carbohydrates: | 32 g |
| Protein: | 10 g |
| Cholesterol: | 41 g |
| Sodium: | 2 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 333 Apricots
- 1 cup1 cup1 cup Fresh Cherries
- 4 oz4 oz4 oz Burrata
- 1/4 cup1/4 cup1/4 cup fresh Basil, chopped
- Sea Salt, to taste
- Black Pepper, freshly cracked
- Extra Virgin Olive Oil, drizzled on top
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop up cherries and apricots.
- Place burrata in the middle of a serving dish and then arrange cherries and apricots around/on top of burrata.
- Top with basil, sea salt, pepper, and olive oil. Serve immediately.
Add a Note
My Notes:
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