Empty My Fridge
Summer Burrata Salad with Tomatoes!
Ingredients
- Bread8 oz
- Extra virgin olive oil
- Burrata cheese8 oz
- Prosciutto3 oz
- Cherry tomato · halved1 cup
- Jalapeño chili · seeded minced1
- Sun dried tomato · chopped3 oz
- Olive · pitted⅓ cups
- Caper2 tsp
- Basil1 handful
- Salt
- Black pepper
- Chili flake · flakes
Instructions
- Set the broiler to high. Tear the bread into bite-sized pieces and arrange them crust side down on a sheet pan. Drizzle with olive oil, spreading it over the soft side of the bread. Broil for a couple of minutes until golden and crispy, watching closely so it does not burn.
- Arrange the toasted bread pieces on a large platter. Add the burrata, prosciutto and grape or cherry tomatoes.
- Top with the jalapeño, sun-dried tomatoes, olives, capers and torn basil leaves.
- Finish with a good dash of kosher salt and black pepper, especially over the tomatoes and burrata, and a little red pepper flakes if you like heat. Drizzle with olive oil all over.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.