Burrata Caprese With Avocado
Fresh and juicy tomatoes paired with a creamy, savory cheese blend and mixed with crisp onions and avocados. This salad is then drizzled with tangy balsamic vinegar and garnished with fresh mint for maximum summer flavor.
Servings: 4 people
Calories: 72kcal
Ingredients
- 3 large tomatoes sliced in thick rounds
- ½ avocado sliced or cubed
- ½ cup red onion slivered
- 1 ball burrata cheese
- fresh basil leaves torn
- 2 tablespoons balsamic vinegar
- flaky sea salt
- ground black pepper optional
Instructions
- Slice the tomatoes and place them on a platter.
- Add the sliced avocado and slivered onions.
- Drain the water from the burrata and break it in half.
- Place on top of the vegetables.
- Sprinkle with the torn basil and drizzle with the balsamic vinegar.
- Sprinkle with flaky sea salt and fresh pepper, if using.
Notes
If you have any left over, store in an airtight container in the refrigerator. The salad is best eaten the day you make it; however, it will last for up to two days in the refrigerator.
Find the juiciest tomatoes you can find. Ripe tomatoes are at their best in the peak summer months. If you are making this in the winter or spring, consider using cherry tomatoes instead. You won't be disappointed.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 9mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 807IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 0.5mg
