Best 2 Burrata Salad With Fried Zucchini And Vegetable Chips Recipes

BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS

Burrata Salad with Fried Zucchini and Vegetable Chips image

This recipe combines creamy burrata with pan-fried zucchini, eggplant, and beet chips to make up a perfect crostini-style topping. You can add kale if you like and simply spoon onto thick slices of toasted sourdough.

Provided by AnnaBarnett

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 medium beets
1 medium eggplant
4 tablespoons rapeseed oil, divided, or more as needed
1 pinch flaked salt
1 medium fresh zucchini, thinly sliced
salt and freshly ground black pepper to taste
2 cloves garlic, crushed and finely chopped
4 sprigs parsley, chopped, or more to taste, divided
1 (4 ounce) ball burrata, torn
8 slices sourdough bread, or more to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 43.9 g, Cholesterol 20 mg, Fat 21.2 g, Fiber 8.5 g, Protein 13.4 g, SaturatedFat 6.5 g, Sodium 489.3 mg, Sugar 8.3 g

ROASTED VEGGIE SALAD WITH BURRATA

Roasted Veggie Salad With Burrata image

Creamy Burrata cheese with quick-roasted peppers, tomatoes, and garlic! Serve cold with a good, crusty baguette!

Provided by Aleka Shunk

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) basket cherry tomatoes, halved
1 cup chopped multi-colored bell peppers
3 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon balsamic glaze
6 leaves basil, chopped
8 ounces Burrata cheese, sliced

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine tomatoes, bell peppers, and garlic in a bowl. Drizzle with olive oil and balsamic glaze; toss to coat.
Roast in the oven for 10 minutes. Remove and transfer back to the bowl, stirring in basil while veggies are still warm.
Transfer to the refrigerator for at least 1 hour.
To serve, top with sliced Burrata.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 7.3 g, Cholesterol 40 mg, Fat 19.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 9 g, Sodium 148.3 mg, Sugar 1.5 g