Go Back
–+ servings
Burrata Cheese atop a fresh garden lettuce mix with San Marzano tomatoes, coated with a lemon infusion dressing
Print Recipe

Burrata Salad with Zesty Lemon Infusion Dressing

Burrata cheese served on top of fresh salad greens, with tomatoes, red onion, and cucumber. This salad is drizzled with a light and refreshing salad dressing that is pleasantly different. The lemon, garlic, and basil flavors along with the creole dijon adds a richness in flavor without the heat
Prep Time7 minutes
Rince Vegetables to Remove any Preservatives5 minutes
Total Time12 minutes
Course: Dressing, Salad
Servings: 8 people

Equipment

  • 1 Blender This is used to blend the dressing

Ingredients

Salad Dressing

  • 4 Lemons zested and juiced
  • 1 cup extra-virgin olive oil
  • 1 oz Fresh Basil
  • 1 Garlic clove
  • 1 Tbsp Creole Mustard I like the flavor of Zatarans Creole Mustard because it is not as spicy as other brands of Dijon mustard. (Zatarains uses Xanthan Gum as a thickener. This Thickener is not derived from egg)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Salad Ingredients

  • 1 pint Marzano or grape tomatoes Rince to remove preservative, Sliced in half lengthwise
  • 1/3 cup Red Onion Chopped
  • 1/3 cup Mini Cucumbers Peeled and Sliced
  • 16 oz Burrata Cheese BelGioioso Burrata Fresh Mozzarella Cheese filled with shreds of mozzarella soaked in cream is the brand I use. It has no preservatives. Cut each ball in half
  • 10 oz Fresh Salad greens I enjoy fresh spinach and baby bib lettuce as part of the mix. You choose your favorite. Rince to remove any preservative.

Instructions

  • Make the Lemon Infused Dressing first. Add the following ingredients to the blender. Lemon juice, basil, creole mustard, salt, and pepper. Add 1/2 of the lemon zest and reserve the other half of the lemon zest to sprinkle over the burrata cheese ball at the salad.
    4 Lemons zested and juiced, 1 oz Fresh Basil, 1 Garlic clove, 1 Tbsp Creole Mustard, 1/2 tsp Salt, 1/4 tsp Black Pepper
  • Using the Blender Chop the ingredients for a few seconds before starting to add the olive oil. The blender must be on constantly blending while you slowly pour the cup of olive oil into the blender. This has to be done slowly in order for all the oil to thicken. Then set aside.
    1 cup extra-virgin olive oil
  • To make the Salad it is important to rinse all vegetables before you chop the cucumber and onions, slice the tomatoes, or tear the lettuce. Even if the bag says previously washed. Many manufacturers in the washing stage of packing have added an edible preservative. They soak the vegetables in a solution that allows for longer shelf life. It is a preservative invented by Rice University and is made up of 70% egg powder. Please rinse first as it will wash off easily.
    1 pint Marzano or grape tomatoes, 1/3 cup Red Onion, 1/3 cup Mini Cucumbers
  • Once you have mixed the salad, place individual portions on a salad plate or bowl.
    10 oz Fresh Salad greens
  • Take a Burrata Fresh Mozzarella Cheese-filled ball and slice in half. Please one on top of each individual serving of lettuce salad mixture.
    16 oz Burrata Cheese
  • For the final step, Drizzle the Zesty Lemon Infused dressing lightly over the salad. Take one teaspoon of dressing and drizzle over the Burrata Cheese ball half. Then refrigerate or serve.