Salad - Roasted fig and burrata salad recipes

Author: William Bernier  

The Easiest Fig & Burrata Salad You'll Make All Summer A warm salad full of fresh black figs, roasted baby potatoes, bacon, olive oil and fresh Greek oregano. Sweet figs, creamy burrata, salty prosciutto, and heady basil are brought together by a drizzle of olive oil and sprinkle of sea salt.

Burrata, Fig, & Arugula Salad

Burrata, Fig, & Arugula Salad
The Easiest Fig & Burrata Salad You'll Make All Summer
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 6 fresh ripe figs
  • 4 cups arugula
  • 2 large balls burrata cheese
  • fresh mint
  • 1/2 c walnut halves or pecans
  • 1/2 c sugar
  • 1 c water
  • salt
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • pinch kosher salt
How to cook:
  1. Preheat the oven to 350°. In a small saucepan, combine the nuts, sugar and water; bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring, for 5 minutes.
  2. Using a slotted spoon, transfer the nuts to a baking sheet and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool, then break them up into smaller pieces.
  3. Whisk all the wet ingredients together.
  4. In a bowl, toss the arugula with a little dressing, then spread out onto your serving platter.
  5. Quarter the figs, then nestle into the arugula.
  6. With your hands, rip the burrata into bite-sized pieces, then tuck in and around the arugula and figs. Sprinkle fresh mint and candied nuts over the top, then drizzle with a little more vinaigrette.
Notes: The Easiest Fig & Burrata Salad You’ll Make All Summer, Instructions. Preheat the oven to 350°. In a small saucepan, combine the nuts, sugar and water; bring to a boil, stirring, until the sugar dissolves. Cook …

Warm Fig Salad with Burrata and Roasted Potatoes

Warm Fig Salad with Burrata and Roasted Potatoes
A warm salad full of fresh black figs, roasted baby potatoes, bacon, olive oil and fresh Greek oregano.
Provided by: Gerry Speirs
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 2 cups small baby potatoes (halved)
  • 1/2 cup diced bacon
  • 1 tablespoon olive oil plus two teaspoons divided
  • Sea salt and black pepper
  • 2 cups fresh quartered figs (halved if small)
  • 1 tablespoon plus 1 teaspoon chopped fresh Greek oregano
  • 1 ball of burrata cheese
Nutrition:
  • Calories: 185 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 400 degrees.
  2. Lay the sliced baby potatoes on a baking tray or cookie sheet
  3. scatter the chopped bacon over the potatoes.
  4. Drizzle 1 tablespoon of the olive oil over the potatoes and season with salt and pepper.
  5. Bake in the oven for about 20 minutes, mixing them up halfway through cooking.
  6. Place the figs into a large bowl.
  7. Add the oregano and remaining olive oil and roasted potatoes.
  8. Toss well to coat everything.
  9. Place on a large serving platter and drop the burrata in the center. Drizzle some olive oil over the burrata.
  10. Season with more salt and pepper and chopped oregano.
  11. Serve at once family style.
Notes: 8 Burrata Salad Recipes, This beloved Italian cheese has an ooey-gooey center made from small cheese curds and cream, all enveloped in a shell of mozzarella. The beauty …

Fig burrata salad

Fig burrata salad
This fig burrata salad is delicious and simple to make. Sweet figs, creamy burrata, salty prosciutto, and heady basil are brought together by a drizzle of olive oil and sprinkle of sea salt.
Provided by: Vy Tran
Total time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American,Italian
Number of ingredients: 7
Ingredients:
  • 16 ounces fresh figs (tiger figs or adriatic figs), halved or quartered if large
  • 8 ounces burrata cheese
  • 4 ounces prosciutto de Parma
  • 1/4 cup basil leaves
  • 2 tbsps extra virgin olive oil
  • 1/4 tsp flaky sea salt
  • 1/8 tsp freshly ground pepper
How to cook:
  1. Arrange figs, prosciutto, burrata, and basil on a large platter.
  2. Drizzle with olive oil, then sprinkle with sea salt and ground pepper and serve immediately.
Notes: Fresh Fig and Burrata Salad with Toasted Hazelnuts, Instructions. In a large bowl, toss together the arugula, fresh figs, hazelnuts and olive oil. Season with salt and pepper to taste. Drizzle on balsamic …

Creamy fig burrata summer salad

Creamy fig burrata summer salad
Creamy, sweet, and salty with a touch of acidity this fig burrata summer salad does not disappoint. Perfect for an appetizer or a light lunch.
Provided by: Ita
Total time: 20 minutes
Prep time: 20 minutes
Yields: 5 servings
Cuisine: Mediterranean
Number of ingredients: 12
Ingredients:
  • 750 g figs, ripe (Adriatic or Mission)
  • 250 g burrata cheese (Note 1)
  • black pepper (freshly ground)
  • 1 tbsp balsamic vinegar (15 years aged, acidity 6%)
  • 20 g parmesan (flat shavings)
  • a handfull small basil leaves (nonflowering tips only)
  • 1 tsp dijon mustard (with the seeds)
  • 1 tbsp fig mustard (Note 2)
  • 1 tbsp honey (field flowers)
  • 2 tsp apple cider vinegar
  • 4 tbsp olive oil (extra virgin, high quality)
  • ⅛ tsp fleur de sel
How to cook:
  1. Gather all the ingredients.
  2. Preparing the ingredients
  3. Wash the figs and pat they dry. Remove the hard tip of the figs and any blemishes.
  4. Quarter the figs and arrange them on a large serving plate.
  5. Drain the burrata from its liquid and tear to bite-size pieces. Arrange the burrata pieces evenly on the serving plate on top of the figs.
  6. Add some freshly ground black pepper.
  7. Make the salad dressing
  8. Combine all the ingredients in a small jar.
  9. Close the jar with the lid very tightly and shake until all the ingredients are evenly combined and transformed into a nice and thick creamy dressing. It should be somewhat runny but not very runny.
  10. Assemble the salad
  11. Using a spoon spread the salad dressing over the salad as evenly as possible.
  12. Shave the parmesan on top (Note 3).
  13. Drizzle the aged balsamic vinegar over the salad.
  14. Add the basil tips on top.
Notes: Salad with Roasted Figs and Burrata, Time: ★☆☆☆☆ Cooking Level: ★☆☆☆☆ INGREDIENTS 1kg Figs, cut into quarters 2tbsp Manuka honey 1pack Hydroponic rocket 50g Walnuts, …
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