And if you ask me — someone who doesn't like dairy so much — what I think of it, I am crazy about burrata. I made an exception just for this incredibly delicious cheese. So if you love mozzarella, then I'm pretty sure you will love burrata as well as these salads, where it's the star ingredient.
You can treat burrata as you would mozzarella. The best way to eat it is always the simplest, which is just with extra-virgin olive oil, salt and pepper, but being creative and mixing it with other ingredients can give a more fascinating way to enjoy it. I created three themed salads — Greek, Italian and Spanish — each loaded with burrata. The results came out much better than I expected, and I can't say which one is my favorite, because all three have different characteristics to appreciate.
When I think of Greek salad, I always think of feta, cucumbers, olives, tomatoes and onions. In this recipe, I replaced the feta with burrata but used the same vegetables and then simply dressed the salad with extra-virgin olive oil, salt and pepper. Burrata is totally different from feta, but both cheeses lend a perfect flavor to this salad.
Total time: 10 minutes
What is more classic in Italy than a simple salad representing the three colors of the country's flag? Red, green and white reflect simplicity and freshness. I based this salad on Italian caprese but with more greens added, like arugula. The salad is dressed how it is always done in Italy: extra-virgin olive oil, salt and pepper.
Total time: 5 minutes
My trips to Spain have always been memorable because of the tapas. I think that's one of the things that makes this country extra special. Little plates of different kinds of food is pure heaven to a palate. This salad is reminiscent of those little plates of tapas, using chickpeas, chorizo, paprika and tomatoes. Of the three salads, this is the tastiest and the only one that requires some cooking, but don't worry, it is so worth it.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
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