This quick (less than 10 minutes!) Burrata Caprese is a filling lunch or great side for your dinner. It's loaded up with all the good stuff - and will win over even the salad skeptics. With all the makings of a classic: sweet and salty, crunchy and cheesy - and a good dose of healthy greens!
½cuphalved cherry tomatoesor regular tomatoes in smaller pieces
1(4 oz) ballburrata cheeseor mozzarella
Honey Balsamic Vinaigrette
1½tablespoonolive oil
½tablespoonbalsamic vinegar
1tablespoonhoney
¼teaspoonsalt
Instructions
Start by roasting the cashew nuts in a frying pan over medium-high heat for a few minutes, until they are warm and have a bit of color. Stir often and make sure they don't burn.
¼ cup cashew nuts
Make the Honey Balsamic Vinaigrette by placing all ingredients in a jar with a lid, and then closing the lid tightly and shaking the jar vigorously. Taste and add more salt and honey as desired.
1½ tablespoon olive oil, ½ tablespoon balsamic vinegar, 1 tablespoon honey, ¼ teaspoon salt
Place baby spinach leaves on a deep plate and top with cherry tomatoes. Place the burrata on top.
1 large handful baby leaf spinach, ½ cup halved cherry tomatoes, 1 (4 oz) ball burrata cheese
Chop the roasted cashew nuts roughly and sprinkle on top of the salad.
Drizzle the vinaigrette on top of the salad and serve.
Video
Notes
Tips & tricks
Make the vinaigrette in a jar for easy mixing
Make some extra vinaigrette and have for your salads the coming days
Store any leftover vinaigrette in the fridge in a jar with a tightly closed lid, and it will be good for at least 1 week
You can make the salad ahead of time - for dinner parties or a lunch ready to go, just don't add the vinaigrette until just before serving
Nutritional information assumes you consume ⅔ of the vinaigrette.