Triple Tomato and Burrata Salad
If you have around 10 minutes to spend in the kitchen, Triple Tomato and Burrata Salad might be an outstanding gluten free and fodmap friendly recipe to try. This recipe makes 4 servings with 356 calories, 14g of protein, and 29g of fat each. For $4.21 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up cherry tomatoes, salt and pepper, basil leaves, and a few other things to make it today. 15 people found this recipe to be flavorful and satisfying. It works well as a main course. It is brought to you by Kiwi and Carrot. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Triple Tomato and Burrata Salad, Heirloom Tomato And Burrata Salad, and Peach Tomato & Burrata Salad.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
Balsamic glaze
Basil-infused olive oil
Whole basil leaves
8-10 oz. burrata cheese
1 cup colorful cherry tomatoes
4 Roma tomatoes
Salt and pepper to taste
1 cup sun-dried tomatoes in oil
Equipment:
Cooking instruction summary:
Slice roma and cherry tomatoes. Soak sun-dried tomatoes in water for 10 minutes (or longer.) Place whole basil leaves on a plate. Set tomatoes over leaves. Add burrata, breaking it apart over tomatoes. Sprinkle with basil olive oil and balsamic glaze. Salt and pepper to taste.
Step by step:
1. Slice roma and cherry tomatoes.
2. Soak sun-dried tomatoes in water for 10 minutes (or longer.)
3. Place whole basil leaves on a plate. Set tomatoes over leaves.
4. Add burrata, breaking it apart over tomatoes.
5. Sprinkle with basil olive oil and balsamic glaze. Salt and pepper to taste.
Nutrition Information:
covered percent of daily need
