The perfect salad for two made with creamy Italian burrata cheese topped with the sweetest strawberries, fragrant basil and lemon balm then drizzled in a homemade balsamic glaze made with honey and no sugar.
If you aren’t in the mood for burrata, I’ll insist you still make this with a creamy goat cheese instead.
That balsamic glaze is absolutely divine over a few other combinations as well. Like tomatoes, cucumbers and feta, think chilled juicy watermelon, arugula (rocket), baby spinach and even grilled chicken.
Just keep a close eye on the glaze simmering away, as it is easy to reduce it too much If you walk away from it. In case that happens and you need to thin it out a little, simply whisk in a little lemon or pomegranate juice or even splash of red wine.
If you happen to have any glaze leftover just store in the pantry in a small jar with a lid. Drizzle it over burrata bruschetta, peppercorn steak, roasted figs, pizza, salmon, roasted carrots, beets or pan seared scallops.
Today it’s all about BURRATA + STRAWBERRIES + BALSAMIC GLAZE!
Burrata Strawberry Balsamic Salad Recipe
- 8 oz burrata cheese
- 1 c strawberries sliced
- 1/4 c fresh basil and lemon balm leaves
- 1 tsp extra virgin olive oil
- 1 pinch sea salt
- freshly cracked black pepper to taste
- 2 tbsp edible flowers for garnish (optional)
Balsamic Glaze Recipe
- 1/2 c aged balsamic vinegar
- 2 tbsp wild honey
Make the Balsamic Glaze
- Add the balsamic vinegar to a skillet and simmer on low flame. Whisk in the honey and continue cooking until the reduction has reduced by half and has thickened. Make sure it nicely coats the back of a spoon before removing from flame. Allow to cool completely.
Assemble the salad
- Use your hands and tear the burrata pouch. Place on a plate and top with the sliced strawberries.
- Drizzle with the olive oil and season to taste with a pinch of sea salt and black pepper.Use a spoon and drizzle some of the balsamic glaze over the top. Sprinkle with the fresh herbs and garnish with edible flowers.