I have to say I am obsessed with everything BURRATA! And this Burrata Fig Salad with balsamic dressing is just WOW. I love the combination of the burrata cheese and fig and the balsamic dressing just makes it so yummy!
This Burrata Fig Salad can make a beautiful salad platter option for the holiday season as well as any gathering through out the year while figs are in season. You can also have a side of pieces of toasted baguette to go with them as well.
HOW TO ASSEMBLE THE BURRATA FIG SALAD:
I used mixed greens for the base. Drizzle some olive oil on top. I love mixed greens especially the softer ones. I am not a huge fan of kale’s texture so I try not to get the mixed greens that have kale in them. Then, I served the burrata cheese and fig over mixed greens. You just place them in different places on your platter leaving space for the cherry tomatoes. Slice the cherry tomatoes and fill in the empty spots on the platter bringing everything together beautifully. You can cut some in half and leave some as whole pieces to kind of have different shapes in there. It give the salad a nice fancy styling. Next I drizzle some concentrated balsamic vinaigrette on salad and top with some fresh ground sea salt and black pepper. You can also add pieces of fresh basil leaves around.
If you have problems finding the Burrata cheese, you can check at Sprouts or Whole foods Market, they always have them. They come in a plastic tub by Bel Gioioso. This salad is super delish and fancy for any occasion. I hope you like it! Don’t forget to share this recipe and tag me in your beautiful creations!
ALSO CHECK OUT THESE RECIPES:
Burrata Fig Salad
- 12 oz Burrata Cheese
- 4 cups mixed greens
- 2 cups grape tomato
- 12 oz figs
- 1/4 cup balsamic vinaigrette concentrate
- Fresh ground Black Pepper
- Fresh Ground Sea Salad
- 2 tbsp. olive oil
- Start by placing the greens onto the platter. Drizzle the olive oil on them
- Places the pieces of burrata cheese separated from each other on the platter. Add the fig halves around the burrata and cover the remaining empty spots with the tomatoes.
- Drizzle the balsamic vinaigrette on top. Top with some fresh ground black pepper and sea salt.