Home > Recipes & Trends > Summer Burrata Salad
  • Serves: 4


    • 4 Galbani Burrata

    • 4 Tomatoes

    • 4 Figs

    • 2 Red Onions

    • 3 Peaches

    • 10g Sugar

    • 10g Red wine vinegar

    • 2g Salt

    • 10g Chives

    • 10g Basil

    • 60g Olive oil

    • 15g Honey

    • 20g Balsamic vinegar

    • Seasoning

    • Candied Pistachios

    • 200g Pistachios

    • 100g icing sugar

    • Neutral oil for frying

    • Pickled Chillies

    • 300g Red & Green chillies

    • 100g Vinegar

    • 80g Sugar

    • 2g Salt

    • 2 Bay leaves

    • 1 Star anise

  • Method

    • 1 To make the candied pistachios, start by boiling pistachios for 30 seconds then drain.

    • 2 Toss in icing sugar.

    • 3 Heat neutral oil in a pan over medium heat.

    • 4 Fry pistachios until golden brown, then drain excess oil on paper towels.

    • 5 For the pickled chillies, slice red and green chillies and place them in a sterilized jar.

    • 6 In a saucepan, combine vinegar, sugar, salt, bay leaves, and star anise.

    • 7 Bring the mixture to a boil, stirring until the sugar is dissolved.

    • 8 Pour the hot pickling liquid over the chillies in the jar, ensuring they are completely covered.

    • 9 Eat right away or leave or leave cool to room temperature before refrigerating.

    • 10 For the salad, slice tomatoes, figs, red onions, and peaches into desired shapes and sizes.

    • 11 In a small bowl, mix sugar, red wine vinegar, and salt over the onions and put to one side.

    • 12 Drizzle honey and olive oil over the fruit then char with a blowtorch.

    • 13 Tear the burrata into pieces and arrange them on a serving plate.

    • 14 Place the dressed fruits and vegetables on top of the burrata.

    • 15 Sprinkle chopped chives and basil over the salad.

    • 16 Drizzle olive oil and balsamic vinegar over the salad.

    • 17 Garnish the salad with candied pistachios and pickled chillies.

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