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Caprese with burrata and pesto

Caprese Salad with Burrata and Pesto

Caprese with burrata and pesto. Delicious, delicate, and elegant. It really is a caprese — but not with the usual mozzarella, rather with burrata. This cheese tastes just like mozzarella but is far more tender thanks to the cream inside. We made this salad at a master class at Culinarion, though there we cut the cheese crosswise into 2 halves so the cream wouldn't run out, and simply diced the tomato. At home, though, I recreated the original presentation as it was first conceived. It came out beautifully — and as for how delicious it is, that goes without saying.

Maria

Recipe author

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Composition / ingredients

Servings:

Brined cheese (1 burrata)

Tomatoes

Corn salad (salad mix)

Ice (2 cubes)

Parmesan

Basil

Garlic

Lemon juice

Olive oil

Pine nuts

Orange zest

Ground black pepper

Salt

Balsamic vinegar (glaze)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 7 g

Fats 69 % 25 g

Carbohydrates 11 % 4 g

255 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

The pesto.
Step 2:

Grate the Parmesan. Put a couple of ice cubes, the basil, Parmesan, garlic, pine nuts, and lemon juice in a blender. Blend until smooth. Add salt, pepper, and olive oil, and mix.
Step 3:

Put a couple of ice cubes, the basil, Parmesan, garlic, pine nuts, and lemon juice in the blender. Blend until smooth. Add salt, pepper, and olive oil, and mix.
Step 4:

Blend until smooth. Add salt, pepper, and olive oil, and mix.
Step 5:

Add the olive oil and mix.
Step 6:

Season with salt and pepper.
Step 7:

Assembling the salad.
Step 8:

Cut the tomatoes into rounds.
Step 9:

Cut the cheese lengthwise into 3 rounds.
Step 10:

Arrange the salad greens on a platter. Stack rounds of tomato and cheese on top, alternating them.
Step 11:

Dress the salad with the pesto.
Step 12:

Drizzle with balsamic glaze.

Why you shouldn't blend the sauce together with the olive oil from the start, but add it afterward: the olive oil breaks down into tiny bubbles, loses its uniformity, and starts to taste bitter. It's better to add it to the already-blended mixture.
Burrata comes in 150 g and 250 g sizes. The salad with the smaller cheese makes 1 serving; with the larger one, 2.
Leftover pesto can be used in pasta — it's especially delicious with spaghetti and fettuccine.