Summer Tomato and Pomegranate Salad with Burrata
This salad combines juicy, sun-ripened tomatoes and vibrant pomegranate arils with creamy burrata cheese, creating a contrast of soft textures and bright flavors. It is assembled by layering fresh ingredients and drizzling with a balsamic glaze, resulting in a colorful, fresh dish perfect for summer. The final presentation showcases the interplay of juicy, silky, and crunchy components with a vibrant appearance.
Equipment
- Cutting board
- Chef’s knife
- Serving platter
Ingredients
- 4 cups cherry tomatoes halved
- 1 cup pomegranate arils separated from seeds
- 8 oz burrata cheese fresh, torn into chunks
- 2 tablespoons balsamic glaze for drizzling
- few leaves fresh basil roughly torn
- to taste salt and pepper for seasoning
Instructions
- Arrange the halved cherry tomatoes evenly across a large serving platter, creating a colorful base.
- Scatter the pomegranate arils over the tomatoes, adding bursts of jewel-toned color and juicy bite.
- Tear the fresh burrata into rustic chunks with your hands and gently place them on top of the tomato and pomegranate mezcla, creating soft, creamy dollops.
- Sprinkle the torn basil leaves over the entire dish for a fragrant, herbaceous note.
- Drizzle the balsamic glaze evenly over the salad, allowing it to seep into the crevices of the tomatoes and cheese for a balanced sweetness and acidity.
- Finish with a light sprinkle of salt and freshly ground black pepper to enhance all the flavors.
- Gently toss the salad just before serving to combine the flavors, or serve as-is for a more layered presentation.
Notes
Serve immediately for the freshest flavors and textures. This salad pairs beautifully with crusty bread or as a side dish for grilled meats.