I love, love, loooooooove this blueberry burrata salad.
When I first started this blog, this is exactly the sort of thing I wanted to fill it with.
Realistically, you know that I secretly love vegetarian hot dogs and that I eat bowls of jazzed up mashed potatoes for dinner an awful lot, but my ideal version of myself eats nothing but lovely fresh vegetarian delicacies like this.
So why is this so great anyway?
First of all, there is home grown rocket / arugula (whatever you call it in your neck of the woods). Thanks Mr. Veggie!!!
Then there are mega huge basil leaves.
Then… burrata. Oh, burrata. This cheese is epic. Have you tried it yet? You must. Think fresh mozzarella but super soft and stringy, with cream pouring out of it. See?
And then, the sauce.
Blueberries. Balsamic vinegar. Lemon juice. Honey. Black pepper.
And the result is even greater than the sum of its parts.
Just look at that mess of a salad.
It screams summer.
You know you want to get involved.
And I urge you to do so before summer gives way to autumn and blueberries and basil give way to squash. (Technically, that would be next week, but fight it as long as you can. Squash is overrated.)
If there is one thing this recipe isn’t, it’s cheap.
I used Waitrose own label burrata which at £3.35 is cheaper than most, and very delicious. (Yes, we have a supermarket in the UK with own-label burrata and I don’t care what Buzzfeed says, I love it.)
But even so. Burrata, fresh blueberry and rocket are on the higher end of ingredient prices. I understand.
But this is worth the expense when you have cause to treat yourself.
And when you do, got all out. It would be even better washed down with some champagne.
Fresh, decadent, all natural but pure luxury. This recipe has it all.
blueberry burrata salad
Yield 1 salad, serves 2 as a generous appetizer or snack
- 200g / 7oz burrata
- A couple handfuls of rocket / arugula
- A handful of fresh basil leaves
For the blueberry sauce
- 200g / 7oz blueberries
- 2 tsps honey
- 1 Tblsp balsamic vinegar
- 2 tsps lemon juice
- a few grinds of black pepper
- First, prepare the blueberry sauce. Over a medium heat, mix all of the ingredients in a saucepan for about 15 minutes. It will all melt together and thicken as the blueberries start to break up. When you're satisfied with the consistency, remove from the heat and let it stand for about 20 minutes so it's not piping hot when you serve it.
- Assemble the salad. First, place the rocket and basil leaves on the plate topped with the whole ball of burrata. Drizzle sauce over it.
- Add some extra black pepper if you like.
- Break into the burrata and admire the cream oozing out before devouring it!
You will have leftover blueberry sauce- it keeps well in the fridge. Halve it if you don't want any leftover.
Back off, cat. The salad is mine.