Grapefruit and Burrata Salad
Recipes
Recipe by Giulia. This stunning wintry citrus salad combines fresh juicy grapefruit, creamy burrata, and a handful of basil for a refreshing, vibrant dish that’s sure to impress. The star ingredient, however, is ...
Grapefruit and Burrata Salad
Ingredients
- 2 grapefruit
- 3 tablespoons Jovial Extra Virgin Olive Oil
- 2 tablespoons Bionaturae Balsamic Vinegar
- 1 tablespoon honey
- ¼ tablespoon grated ginger
- Salt
- Pepper
- 1 ball of burrata
- 10 basil leaves
Instructions
- Remove the peel from the grapefruit by first cutting the top and bottom off, then slicing off the peel top to bottom. This should leave the flesh of the grapefruit exposed on the outside. Slice into even rounds, about ¼ inch thick or less. Set aside, on a deep plate.
- In a bowl, combine the olive oil, balsamic vinegar, honey, ginger, a pinch of salt, and a few cracks of pepper (feel free to adjust the ratio, for example, by adding more honey if your prefer a sweeter marinade). Using a whisk, mix vigorously, until emulsified. The mixture should look opaque.
- Pour the marinade over the cut grapefruit, cover and let sit in the fridge for about 15 minutes.
- Remove the marinated grapefruit from the fridge and transfer to a serving plate. Arrange it so that the whole bottom of the plate is covered in fruit. Spread fresh basil leaves over the plate evenly. Drain and pat dry the burrata, then place it on the grapefruit and slice it open, letting the soft center cover the plate. Serve cold, as a side dish or appetizer.
0 Comments