Triple Tomato and Burrata Salad

If you have around 10 minutes to spend in the kitchen, Triple Tomato and Burrata Salad might be an outstanding gluten free and fodmap friendly recipe to try. This recipe makes 4 servings with 356 calories, 14g of protein, and 29g of fat each. For $4.21 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up cherry tomatoes, salt and pepper, basil leaves, and a few other things to make it today. 15 people found this recipe to be flavorful and satisfying. It works well as a main course. It is brought to you by Kiwi and Carrot. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Triple Tomato and Burrata Salad, Heirloom Tomato And Burrata Salad, and Peach Tomato & Burrata Salad.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

Balsamic glaze

Basil-infused olive oil

Whole basil leaves

8-10 oz. burrata cheese

1 cup colorful cherry tomatoes

4 Roma tomatoes

Salt and pepper to taste

1 cup sun-dried tomatoes in oil

Equipment:

Cooking instruction summary:

Slice roma and cherry tomatoes. Soak sun-dried tomatoes in water for 10 minutes (or longer.) Place whole basil leaves on a plate. Set tomatoes over leaves. Add burrata, breaking it apart over tomatoes. Sprinkle with basil olive oil and balsamic glaze. Salt and pepper to taste.

 

Step by step:


1. Slice roma and cherry tomatoes.

2. Soak sun-dried tomatoes in water for 10 minutes (or longer.)

3. Place whole basil leaves on a plate. Set tomatoes over leaves.

4. Add burrata, breaking it apart over tomatoes.

5. Sprinkle with basil olive oil and balsamic glaze. Salt and pepper to taste.


Nutrition Information:

Quickview
356k Calories
14g Protein
29g Total Fat
19g Carbs
17% Health Score
Limit These
Calories
356k
18%

Fat
29g
45%

  Saturated Fat
10g
63%

Carbohydrates
19g
7%

  Sugar
13g
15%

Cholesterol
40mg
13%

Sodium
269mg
12%

Get Enough Of These
Protein
14g
29%

Calcium
341mg
34%

Vitamin C
27mg
34%

Potassium
1171mg
33%

Manganese
0.62mg
31%

Vitamin A
1342IU
27%

Vitamin K
26µg
25%

Copper
0.46mg
23%

Fiber
4g
18%

Vitamin E
2mg
17%

Iron
3mg
17%

Magnesium
63mg
16%

Vitamin B3
3mg
15%

Phosphorus
123mg
12%

Vitamin B1
0.18mg
12%

Vitamin B2
0.15mg
9%

Vitamin B6
0.17mg
9%

Folate
32µg
8%

Vitamin B5
0.68mg
7%

Zinc
0.71mg
5%

Selenium
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Creamy Tomato Soup

So How's it Taste

Rosemary & Garlic Mashed Cauliflower

The Cookie Rookie

Spicy Shrimp & Crab Cocktail

Taste of Home

Rice Bowl with Veggie Flowers and Hoisin

Foodnetwork

Fluffy Ginger Carrot Cake

Give Recipe