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burrata salad on platter with basil vinaigrette
Tomato and Mango Burrata Salad with Cumin & Basil Vinaigrette and Coriander Seeds
Treat your tastebuds to our creamy burrata salad with sweet mango slices, cumin, and basil vinaigrette topped with fragrant coriander seeds.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 7 minutes
Total Time 52 minutes
Course Salad, Side Dish
Cuisine American, Indian, Italian
Servings 4
Calories 305 kcal

Ingredients
  

Burrata Salad

  • 8 oz. burrata cheese
  • 1 ripe mango wedges
  • 4 ripe Campari tomatoes wedges
  • 1 cup arugula
  • 1 cup spinach
  • 1/4 cup basil leaves
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 tsp coriander seeds garnish

Basil and Cumin Vinaigrette

  • 1 cup basil leaves
  • 3 cloves garlic thinly sliced
  • 7 tsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • ground pepper

Pickled Shallots

  • 1 shallot thinly sliced
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp coriander seeds
  • 1/2 tsp brown mustard seeds

Instructions
 

1. Clean and Cut the Vegetables
  • Clean arugula, spinach, and basil leaves. Set aside.
  • Peel and thinly slice the shallot and the garlic. Set aside.
  • Peel and slice the mango into wedges. Slice the ripe tomatoes into wedges. Set aside.
  • Remove the burrata from the refrigerator and allow it to sit at room temperature for 30 minutes before serving.
2. Pickle the Shallots
  • Combine water, red wine vinegar, sugar, salt, brown mustard seeds, and coriander seeds in a saucepan and place it on the stovetop at medium-high heat.
  • Boil it for 5 minutes or until sugar and salt dissolve.
  • Place the shallots into a mixing bowl.
  • Remove the saucepan from the stovetop and pour pickling liquid into the mixing bowl of shallots.
  • Allow them to sit at room temperature for 30 minutes.
3. Make the Basil Vinaigrette
  • Place a pan on the stovetop at medium-low heat. Add one teaspoon of olive oil and allow it to heat.
  • Add the sliced garlic to the pan and sauté for 1-2 minutes or until soft and fragrant.
  • Add basil leaves, cooked garlic, lemon juice, olive oil, and ground cumin to a food processor. Grind well.
  • Season with salt and pepper and set aside at room temperature.
4. Toss the Greens and Grind the Coriander Seeds
  • Toss the spinach and arugula in olive oil, two teaspoons of the pickling liquid, salt, and pepper.
  • Add the coriander seeds to a food processor and pulse them a few times to break down the seeds.
5. Dress the Platter
  • Create a bed of tossed spinach and arugula leaves on a large serving platter.
  • Arrange the ball(s) of burrata cheese in the center of the platter.
  • Add mango wedges, tomato wedges, and pickled shallots to the platter.
  • Drizzle with olive oil, basil vinaigrette, salt, and pepper.
  • Garnish with coriander seeds and basil leaves.
  • Serve and enjoy.

Video

Nutrition

Calories: 305kcalCarbohydrates: 16gProtein: 12gFat: 25gSaturated Fat: 10gCholesterol: 40mgSodium: 452mgPotassium: 510mgFiber: 3gSugar: 11gVitamin A: 3204IUVitamin C: 43mgCalcium: 362mgIron: 1mg
Keyword Easy, fresh, tasty, vegetarian
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