Summer Burrata Salad with Tomatoes! #burrata #saladrecipe #shorts

Fresh Tomato and Burrata Salad – one of the best appetizers you’ll ever make! (and it’s ready in 10-minutes or less)

Toasted ciabatta bread is topped with burrata, fresh tomatoes, jalapeños, prosciutto, sun dried tomatoes, olives, capers (optional) and fresh basil. Top it with salt, red pepper flakes and extra virgin olive oil.

Ingredients:
▢8 ounces crusty Italian-style bread (like ciabatta)
▢Extra virgin olive oil
▢8 ounces burrata cheese
▢3 ounces prosciutto
▢1 cup grape or cherry tomatoes, halved
▢1 jalapeño, seeded and minced (optional)
▢3 ounces sun-dried tomatoes, chopped
▢1/3 cup pitted high quality olives (I used Kalamata olives)
▢2 teaspoons capers
▢1 handful basil leaves, torn
▢Kosher salt
▢Black pepper
▢Red pepper flakes

1. Make the quick croutons. Set your broiler to high. Tear the bread into bite-sized pieces and arrange on a sheet pan with the crust side down. Drizzle with olive oil, making sure to spread over the soft side of the bread. Broil for a couple of minutes until golden and crispy. Watch carefully! You want the bread to gain some color without burning, which is easy to do under the broiler.
2. Assemble the platter. Arrange the toasted bread pieces on a large platter. Add in the burrata, prosciutto, and tomatoes. Top with the jalapeño, sun-dried tomatoes, olives, capers, and basil.
3. Season an serve. Finish with a good dash of kosher salt and black pepper (particularly on the tomatoes and burrata), and a little red pepper flakes, if you don’t mind the heat. Drizzle olive oil all over and serve.

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