Cheese Please.... Bright Zingy Salads

April 3, 2017

As the weather warms up my taste buds crave something light but still satisfying.  The light part of the equation is easy - the challenge is how to make the salad feel unctuously satisfying.  Well that's where the cheese comes in!  The two stars in my featured salads are burrata and mozzarella  which are delicious close cousins.  Burrata has a beautiful supple skin of mozzarella encapsulating a gorgeously soft creamy center of stracciatella and cream.  It's oh so satisfying.  Ok I could go on and on about burrata, but I must move on to mozzarella.  We all know and love this soft cheese.  It picks up the flavors of whatever you are serving it with and is a great canvas to showcase fresh produce.

 

So without further adeau here are my two salad recipes.  Hope you enjoy them and hey, leave a comment if you feel inspired to do so.  xoxo

 

 

Burrata Salad with Pickled Red Onion

 

The pickled red onion is not to be left out of this salad.  Trust me, you would miss it.  It provides crunch and zing which is exactly what a creamy cheese needs for balance.  Oh and it's super easy to make.

 

 

 

Pickled  Red Onion

Slice one large red onion thinly

Put raw onions in a colander and pour a kettle full of boiling water over the top.

Place onions in a bowl with lid big enough to have shaking room.

Add to the onions:

  • 6 tbsp apple cider vinegar

  • 4 tsp sugar

  • 1/2 tsp salt

Pop the lid on the onions and give it a shake.  Allow it to sit for a couple days before serving.  

 

Making the salad

  • Sliced cherry tomatoes (or whatever tomatoes you have)

  • Sliced cucumber 

  • Chopped fresh basil

  • Salt and Pepper

  • Olive oil

  • A squeeze of fresh lemon

Put all of the salad fixins on a plate of choice.  Drizzle with olive oil and squeeze with lemon.  Lightly salt and pepper.  Place pieces of burrata on top of the salad and top it of with the red onion and fresh basil.  Super easy and super yum!  

 

 

Caprese Salad with a Twist

 

 

Who doesn't love this salad.  Super clean and delicious.  What is that twist?  I had left over mandarinequats (yes you read that right) so I added these little jewels and boy was it good.  A mandarinequat is a cross between a mandarin and a kumquat and get this - you can eat the entire fruit skin and all.  It's sweet and tangy and just lovely. 

 

Making the salad

  • Sliced cherry tomatoes (or whatever tomatoes you have)

  • Chopped fresh basil

  • Dice mandarinquats (found them at Whole Foods)

  • Salt and Pepper

  • Olive oil

  • A squeeze of fresh lemon

Put all of the salad fixins on a plate of choice.  Drizzle with olive oil and squeeze with lemon.  Lightly salt and pepper.  Sprinkle pieces of the mandarinquat on top of the salad and top it of with fresh basil.  Enjoy with a nice drink and maybe a crust piece of bread.

 

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