Cucumber Burrata Salad

Toast 1/4 cup pine nuts in a small dry frying pan over medium heat for a few minutes, just until lightly golden and fragrant.

Thinly slice the cucumbers into rounds about 1/8 to 1/4 inch thick.

Halve 2 cups of cherry or grape tomatoes.

Stack the basil leaves and roll them up tightly, then thinly slice them into ribbons so they look and taste beautiful in every bite.

Start by spreading a chopped head of romaine lettuce across a large platter, then add the halved tomatoes and sliced cucumbers. Sprinkle the salad with half‑moon slivers of red onion, basil ribbons and toasted pine nuts, then finish with a generous sprinkle of Parmesan cheese.

Nestle two balls of fresh burrata onto the salad; its soft, creamy center brings luxurious richness to every bite. Burrata is fresh mozzarella wrapped around tender shreds of mozzarella and soaked in cream, giving it an exceptionally soft, indulgent texture if you’re new to it.

Drizzle with Basil Oil. Basil oil is a vibrant, herb‑infused oil made from fresh basil leaves that adds a bright, aromatic finish to the salad. We have an excellent, easy recipe for Basil oil, or a store-bought version that I use and recommend can also be purchased here: Basil oil.

Serve with more Basil Oil, salt, and cracked pepper.

Enjoy!

For more delicious Italian-inspired dishes, check out these next:

• 3 Cheese Lasagna with Zesty Meat Sauce
• Fresh Marinara Sauce
• Skinny Chicken Marsala
• Creamy Lemon Chicken Pasta with Asparagus
• Italian Sausage & Peppers Rigatoni
• Creamy Tomato Soup with Toasted Cheese Crostini
• Chicken Bolognese Pasta
• Roasted Red Pepper Pasta