Arugula burrata salad
Easy and quick Panzanella salad. The burrata, the melon, and the Vinaigrette give this super delicious salad a sweet aroma and makes the salad even more mouth-watering. It'll become your favourite summer salad.
Servings: 2 people
Calories: 1178kcal
Equipment
- Knife
- Chopping board
- Peller
- Blender
- Small bowl
- Spoon
- Serving plate
- Small jar
Ingredients
Tomato juice
- 121 gr Cuore di bue tomatoes
- 2 tablespoon olive oil extra virgine
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ garlic clove
- 5 tsp water
Friselle
- 45 gr friselle
Salad
- 255 gr cuore di bue tomatoes
- 2 slice melon
- 150 gr burrata cheese drained
- 50 gr rocket salad
Vinaigrette
- 2 teaspoon olive oil extra virgin
- 1 teaspoon apple balsamic vinegar
- 1 pinch salt
Instructions
Prepare the vegetable
- Create a nice ribbon with the melon by using a peeler, cut the tomato into A round slice of 0.5 cm thick and set aside. Wash through the rocket and drain it properly.
Tomato juice
- Add tomato cut it into chunks, the extra virgin olive oil, ground black paper, salt, water and the garlic in a tall jar. Blend for a few seconds, until you will have a juice.
Soak the friselle
- Pour the tomato juice into a small bowl and soak the friselle for 5 minutes. Remove the friselle from the juice, make sure they are still a bit crunchy and set it aside.
Prepare the vinaigrette
- Add the extra virgin olive oil, the apple balsamic vinegar, and the salt in a small jar, close the lid and shake few seconds until well combined.
Serve the salad
- Add the rocket, the tomato, the ribbon of melon, the burrata cheese to a serving plate. Place the friselle, previously cut into chunks, over the salad and drizzle the vinaigrette before serving.
Panzanella salad recipe
