Ingredients
Vegetables
- 4 small cucumbers, sliced (or 1 English cucumber, sliced)
- 2 large tomatoes, cut into wedges (or 5 smaller on-the-vine tomatoes)
Dairy
- 8 oz burrata, torn into pieces
Others
- ½ cup Kalamata olives, pitted and halved
- ½ cup fresh herbs (basil and dill), coarsely chopped
- ¼ cup extra virgin olive oil
- ½ lemon, juiced and zested
- Sea salt, to taste
Instructions
- Prepare the vegetables: Arrange the sliced cucumbers evenly on a large serving platter to create the base of the salad.
- Add tomatoes, burrata, and olives: Top the cucumbers with the tomato wedges, torn burrata cheese, and halved Kalamata olives, distributing them evenly for balanced flavor.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and emulsified.
- Dress and season the salad: Drizzle the lemon-olive oil dressing evenly over the salad, then sprinkle generously with flaky sea salt and the coarsely chopped fresh basil and dill herbs. Serve immediately, optionally with toasted bread.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Adjust sea salt to taste depending on the saltiness of the olives.
- This salad is best served immediately to enjoy the creaminess of the burrata.
- For extra texture, serve with crusty toasted bread or crostini.
- Burrata can be substituted with fresh mozzarella if unavailable, though the creamy center of burrata provides a unique texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
