Description
A refreshing and elegant Tomato Pomegranate Burrata Salad featuring creamy burrata cheese, sweet fig jam, juicy cherry tomatoes, crunchy toasted almonds and pepitas, and a burst of tart pomegranate arils, all layered over mixed greens and microgreens. This no-cook salad is perfect for a light lunch or an impressive appetizer.
Ingredients
Scale
Main Ingredients
- 8 ounces burrata cheese, torn
- 2-3 tablespoons fig jam
- 4 ounces cherry tomatoes, halved
- 1/4 cup pomegranate arils
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons roasted pepitas
- 1 tablespoon fresh dill, roughly chopped
- 1/2 cup mixed baby spring greens
- 1/2 cup microgreens
- Extra virgin olive oil for drizzling
- Finishing salt
- Fresh ground black pepper
Serving Suggestion
- Toasted baguette slices
Instructions
- Prepare the greens and tomatoes: Plate the mixed baby spring greens and microgreens evenly on a serving plate. Arrange the halved cherry tomatoes around and on top of the greens to create a vibrant base.
- Add crunchy toppings: Sprinkle the toasted sliced almonds and roasted pepitas evenly over the greens and tomatoes. Next, scatter the fresh pomegranate arils on top to add bursts of tartness and color.
- Top with burrata cheese: Tear the burrata cheese into bite-sized pieces and place generously over the salad, allowing its creamy texture to complement the fresh flavors beneath.
- Dress and season: Spoon 2-3 tablespoons of fig jam generously over the burrata, then drizzle extra virgin olive oil over the entire salad. Finish by sprinkling the fresh dill, freshly ground black pepper, and finishing salt to enhance the overall flavors.
- Serve: Present the salad immediately alongside toasted baguette slices to add a crunchy contrast that pairs beautifully with the creamy cheese and juicy fruits.
Notes
- For extra crunch, ensure to toast the sliced almonds and pepitas until golden but not burnt.
- Use fresh, high-quality burrata cheese for optimal creaminess and flavor.
- Adjust the amount of fig jam to taste; it provides a lovely sweetness that balances the tartness of the pomegranate.
- This salad is best served immediately to maintain the freshness of the greens and the texture contrasts.
- Optionally, substitute the mixed baby greens with arugula or baby spinach for different flavor profiles.
