How to make
The vegetables are prepared first to ensure freshness and vibrant presentation. The cherry tomatoes are washed and cut in halves, while the cucumber is sliced into thin rounds. The radishes are cut into delicate slices to add crunch and a slightly peppery flavor.
The mixed greens are rinsed thoroughly and dried well to prevent the salad from becoming watery. They are placed as a base in a large serving bowl or plate.
The smoked salmon is gently torn into bite-sized pieces rather than cut, which helps preserve its soft texture and natural appearance.
The burrata cheese is carefully placed in the center of the salad, keeping it whole until serving for a visually appealing presentation.
In a small bowl, the dressing is prepared by whisking together olive oil, fresh lemon juice, salt, and black pepper. The dressing should be well emulsified for a balanced flavor.
The vegetables and olives are distributed evenly over the greens, followed by the smoked salmon pieces.
The dressing is drizzled lightly over the entire salad just before serving to maintain freshness.
Finally, the burrata is gently cut open so its creamy interior flows over the salad, creating a rich and luxurious texture.
The salad should be served immediately for the best taste and presentation.
Serve immediately as a fresh brunch or light lunch. Not suitable for long storage once dressed.
If you love fresh and elegant dishes like this, try our creamy and comforting Easter egg soup with tender vegetables, light and nutritious quinoa and brown rice bowl for a healthy lifestyle, or crispy and juicy Korean chicken wings for a bold flavor experience.
