Cook the corn using your favorite method (you can grill it as well) and let it cool. Then, with a knife, remove the kernels off the cob.
In a skillet/frying pan, pan-roast cherry tomatoes with 1 tablespoon of oil. They will take about 2-3 minutes, depending on how hot the pan is. Season them with salt and pepper to your taste. Set aside.
Get a large salad bowl (or serve it individually in bowls, if you like). Fill it with mixed leaves, top it with arugula. Sprinkle with salt (optional) and drizzle about 2 tablespoons of olive oil over. Add pan-roasted tomatoes, corn and avocado.
Tear burrata into small pieces and add them to the bowl. Finally, drizzle with balsamic vinegar.
Enjoy!
Notes
One large corn on the cob is plenty for this recipe, but if you like corn, feel free to cook two. You can also serve it on side and your diners can add more, if they like.
You can easily adjust the ingredient quantities to your liking. However, be careful with balsamic reduction – a little goes a long way.
Your mixed leaf salad may already contain arugula. If it does, you don’t need to add more. Also, it can be omitted, if you don’t like it.
You will find more burrata serving suggestions, substitutions and useful tips in the post above this recipe card.
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: Burrata Salad Recipe
Nutrition Facts
Burrata Salad
Amount per Serving
Calories
235
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Cholesterol
17
mg
6
%
Sodium
23
mg
1
%
Potassium
470
mg
13
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
7
g
14
%
Vitamin A
2920
IU
58
%
Vitamin C
23
mg
28
%
Calcium
167
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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