Caprese Salad with Burrata and Basil Arugula Pesto
Recipe: #43254
July 24, 2024
Categories: Salads, Vegetable Salad, Cheese, Tomato, New England Vegetarian, Herbs, more
"Refreshing salad using those beautiful garden tomatoes which includes a herbaceous pesto the elevates it all the way to the top."
Original is 4-6 servings
Ingredients
- Pesto
- Note: Makes extra pesto, so please take this into account.
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Nutritional
- Serving Size: 1 (469.7 g)
- Calories 1621.4
- Total Fat - 144.8 g
- Saturated Fat - 27.1 g
- Cholesterol - 85.3 mg
- Sodium - 1550.1 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 11.5 g
- Sugars - 4.8 g
- Protein - 55.1 g
- Calcium - 1479.1 mg
- Iron - 5.4 mg
- Vitamin C - 127.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Pesto
Step 1
Bring a pot of water to a boil.
Step 2
Put ice water in a separate bowl and set aside.
Step 3
When water is boiling, cook spinach for 10 seconds then shock in ice water bath to stop the cooking process.
Step 4
Squeeze water from cold spinach and place into a blender.
Step 5
Add all remaining ingredients except the cheese into a food processor and blend as you pour in oil slowly throughout, mixing until smooth.
Step 6
Add grated Parmesan after blended, stirring until combined.
Step 7
Store extra pesto in the fridge for up to 3 days. For long term use, freeze in ice cube trays and use when needed.
For the Salad
Step 8
Slice ripe heirloom tomatoes and season with a coarse sea salt and pepper.
Step 9
Finish the dish with a drizzle of the pesto, Burrata cheese, extra virgin olive oil and slices of grilled bread.
Tips
No special items needed.
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