How to make
Peel and corsely chop the tomatoes and avocado. Wash the arugula under cold running water and let it drain well from the drops.
In addition to the green arugula leaves, I sometimes add a handful of valerian, although it is not present in the original form of the burrata salad. I give it as an additional idea.
Put everything prepared so far in a bowl and flavor with pesto, olive oil and salt.
Another tip: If you don't have pesto ready at the moment, just tear up fresh basil leaves and sprinkle with Parmesan powder. Toasted pine nuts would also be nice to add.
Transfer the vegetable salad into the salad bowl and in the center place the burrata cheese, dried from the liquid from which you removed it.
Drizzle with balsamic reduction and serve.
I use two types of balsamic reduction - regular and raspberry, for extra flavor.
Classic flavors that go very well together and the result is a great, delicious Italian Burrata Salad.
Enjoy your meal!
