Burrata and Arugula Salad

burrata

Salads, Small Plates | November 11, 2015 | By

This is one of my favorite go-to appetizers once Tomato Season arrives. In general Tomatoes are higher in carbs than other veggies (I know.. it’s really a fruit) so I added Arugula to this Caprese dish so I can go lighter on the tomatoes. No matter how lower-carb I am trying eat, there is no way I’m not eating local tomatoes at the end of summer when they are at their best here in New England. 

Another version of this salad has very good store bought variety of small tomatoes on the vine from Backyard Farms. I roast them at 350 degrees for 10-15min. The results… freakin awesome!

Burrata and Arugula Salad
Serves 2
This is one of the best caprese-like salads you'll have all summer.
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
717 calories
12 g
179 g
51 g
52 g
30 g
414 g
1432 g
7 g
0 g
17 g
Nutrition Facts
Serving Size
414g
Servings
2
Amount Per Serving
Calories 717
Calories from Fat 452
% Daily Value *
Total Fat 51g
79%
Saturated Fat 30g
150%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 179mg
60%
Sodium 1432mg
60%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
9%
Sugars 7g
Protein 52g
Vitamin A
65%
Vitamin C
43%
Calcium
117%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large ball Burrata Cheese
  2. 1 large Heirloom Tomato
  3. Fresh Arugula
  4. 5 leaves Fresh Basil
  5. Balsamic Vinegar
  6. Good E.V. Olive Oil
  7. S & P - fresh ground
Instructions
  1. Toss Arugula with Olive oil to lightly coat.
  2. Lightly season with fresh ground Salt and Pepper.
  3. Slice Tomato thick and place several slices on top of the Arugula.
  4. Lightly season with fresh ground Salt and Pepper.
  5. Slice cold Burrata ball in half and carefully place cut side down on the tomatoes.
  6. Chiffonade Basil and sprinkle on Tomatoes and Burrata.
  7. Lightly season with fresh ground Salt and Pepper.
  8. Drizzle Olive oil over Burrata and tomatoes.
  9. Drizzle Balsamic Vinegar.
  10. Serve with 2 forks and knives and enjoy!
Notes
  1. - Be sure to keep the the Burrata in the fridge until you are ready to make this as it is easier and less messy to cut in half when cold.
  2. - If you are not Keto-ing today, you can serve this app with some ciabatta toasts.
beta
calories
717
fat
51g
protein
52g
carbs
12g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 My favorite local brand of Burrata by far is from Mapplebrook Farms in Bennington Vermont. You can find it at Big Y and Stop n Shop and many specialty stores in the area.

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