Burrata, Strawberry, and Basil Salad

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This recipe is from Bon Appetit April 2011  "This easy, no-cook dish starts with rich, creamy burrata—fresh curd filled with cream and pieces of mozzarella. Serve as a first course or after dinner as the cheese course. A platter of charcuterie (and bread or crackers) would be good alongside."

What I loved about it was how pretty it was and a different twist on Fresh Moz and Tomatoes! It was absolutely yummy!!! You just wanted to dig in with a spoon!!


1 8-ounce ball fresh burrata cheese

1 7- to 8-ounce container fresh strawberries, hulled, halved or quartered, if large
2 tablespoons small fresh basil leaves
2 tablespoons coarsely chopped toasted walnuts
2 tablespoons extra-virgin olive oil
Fine sea salt
2 tablespoons balsamic syrup **
**Balsamic syrup can be found at some supermarkets and specialty foods stores. If unavailable, simmer 1/2 cup balsamic vinegar in a small saucepan until reduced to 2 tablespoons, about 5 minutes. Cool.


Place burrata in center of plate. Scatter strawberries, then basil leaves and walnuts around cheese. Drizzle oil over. Sprinkle sea salt and freshly ground black pepper over. Drizzle syrup over. (see final photo above)

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