Beet and Burrata Salad
Salads

Beet and Burrata Salad

12.60
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Roasted beets, arugula, citrus, burrata cheese. White Balsamic

Where this dish comes from

Burrata spent its first 80 years as a local secret of the Puglia region around Andria before rapid dissemination in the early 2000s made it globally famous. The cheese was created around 1920 as a way to use fresh mozzarella curd scraps and leftover cream — the cheesemaker filled a fresh mozzarella shell with stracciatella (shredded mozzarella soaked in heavy cream) and sealed it. The result: a cheese with the structural integrity to hold a shape and the creamy, liquid interior that makes it extraordinary when cut open. Today burrata is produced globally, but the best remains the fresh, day-of-make Pugliese original.

Make it at Home

Beet and Burrata Salad, the way we make it

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For the Burrata

Ingredients
  • 1 fresh burrata ball (4-8 oz), at room temperature
  • 1 cup cherry tomatoes, roasted or blistered
  • Fresh basil leaves
  • 3 tbsp high-quality extra virgin olive oil
  • 1 tbsp aged balsamic reduction
  • Flaky sea salt, cracked black pepper
  • Grilled bread to serve
Instructions
  1. 1

    Pull burrata from refrigeration at least 15 minutes before serving. Cold burrata tastes like nothing.

  2. 2

    Pool olive oil on the center of a plate. Place burrata in the center.

  3. 3

    Blister cherry tomatoes in a dry pan or roast at 425F for 8 minutes until just split and slightly caramelized. Arrange around the burrata.

  4. 4

    Tuck fresh basil leaves between the tomatoes. Season with flaky sea salt and cracked pepper.

  5. 5

    Drizzle aged balsamic over the tomatoes. Serve with grilled bread.

Matteo's · Senoia, GA
Matteo's70 Main St, Senoia, GA6785523919
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