Burrata Salad with Green Olives

Juicy tomatoes and creamy burrata cheese join green olives, aromatic lemon zest, and dry oregano, all garnished with quality olive oil, a splash of red wine vinegar, and a finishing sprinkle of fresh-cracked pepper and flaky sea salt.


15m 4 servings 366cals

8 ounces (2 balls) burrata cheese 2 ripe medium tomatoes, cut into wedges 1/4 cup pitted and sliced green olives Zest of 1 lemon 1/2 tsp dry oregano
2 1/2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Freshly ground black pepper Flaky sea salt


Carefully slice burrata cheese balls in half and arrange on plates with tomatoes and olives. Garnish with lemon zest and oregano. Drizzle with olive oil and vinegar. Finish each plate with a few turns of cracked black pepper and a sprinkle of flaky sea salt. Serve immediately.
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