Summer Salad Recipe + Burrata
A light and refreshing Ultimate Summer Salad recipe that is packed with fresh flavors and comes together easily! Serve with grilled bread!
Ingredients
Basil Vinaigrette
- 1 oz fresh basil roughly chopped
- 1 tablespoon shallot minced
- 1/2 cup light olive oil
- 1 tablespoon rice vinegar
- 1-2 teaspoons honey
- salt and pepper to taste
Grilled Corn
- 2-3 ears of sweet corn shucked (remove outer leaves and silk strands)
- extra virgin olive oil
- kosher salt
Other Salad Ingredients
- 2-3 cups romaine lettuce chopped
- 1 cup argula
- 1 avocado sliced
- 1/4 red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 2 cups strawberries quartered
- 1 cup English cucumber sliced + half-moons
- 1 cup cherry tomatoes halved
- 8 oz fresh burrata
- cracked black pepper
Instructions
- Make Vinaigrette: Add ingredients to a small food processor. Blend until smooth. Taste and add any salt and pepper, as desired. Add additional honey to sweeten.
- Grill Corn: Ensure grill grates are clean and preheat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil and use your hands to massage oil into each ear of corn. Sprinkle lightly with salt. Grill sweet corn on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs. Remove when corn is slightly charred. Let cool slightly and then cut kernels away from the cob.
- Build Salad: Between two bowls divide chopped romaine, arugula, grilled corn kernels, avocado, red onion, feta cheese, strawberries, cucumber and fresh burrata.
- Serve: Serve with the homemade basil vinaigrette and top with fresh cracked pepper. Feel free to serve with some grilled bread.
Notes
- Protein: feel free to add a grilled meat, like grilled chicken thighs, grilled chicken breast or even a grilled steak.
- Make it Creamy: feel free to add in a tablespoon or two of plain Greek yogurt to the basil vinaigrette if you want to make it a bit creamier.
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