Buratta Salad
We were visiting a friend’s house the first time I had a Buratta Salad. I saw it on the plate and thought it was fresh mozzarella cheese. Although it is similar, when you cut into it and taste the interior, you know it is a whole new ball game. The rich and creamy center just melts in your mouth. Take a look at the photos below. The outside looks as though it could be a firm cheese. Once it is cut, the creamy center oozes out and you see how thin the firmer cheese is.
Assembling the Salad
This Buratta Salad combines the richness from the creamy center with a balsamic glaze which adds sweetness and tartness. The fresh tomatoes, onion and basil lighten this all up and create a wonderful harmony of flavors and textures. There isn’t a lot to do to make this salad. After you clean and cut the ingredients, it comes down to assembly. The only note of caution is to put the drizzle of balsamic glaze and olive oil on before placing the cheese on the plate. If you happen to drizzle the balsamic onto the cheese, it will spread and drip. It makes it look like something horrible happened to the poor piece of beautiful Buratta. Unfortunately I know this from experience. Fortunately it still tasted delicious!
Make it a Meal
Although I like to make this salad as an appetizer, it can also make a great meal when added to Perfect Thyme Chicken and Roasted Gourmet Potatoes. Another idea would be Italian Style Turkey Meatloaf and Roasted Garlic Mashed Potatoes. They all pair well together and create some balance between heavier and lighter dishes. The bottom line is, you and your family will enjoy this Buratta Salad however you serve it!
Buratta Salad
Click Stars to Rate Recipe:Ingredients
- 2 cups grape tomatoes (cut in half)
- 2 pieces Buratta cheese (drained if packaged in liquid)
- ¼ cup red onion (quartered and sliced thinly)
- ⅓ cup fresh basil (sliced thinly)
- 2 Tbsp good olive oil
- 2 Tbsp Balsamic Glaze, store bought ((reduced aged balsamic vinegar))
- salt and pepper to taste
Instructions
- Prepare tomatoes, onion and basil by rinsing, drying and cutting.
- On a large serving tray, drizzle olive oil and balsamic glaze. Scatter tomatoes, onions and basil on the tray. Season with salt and pepper. Place the Buratta on top of the tomato mixture.
- It can be served immediately or covered with plastic wrap and refrigerated for up to 24 hours before serving. To serve, cut into the Buratta letting the guests know that it is very soft and can be scooped with a spoon, it doesn’t need to be cut with a knife.
