Persimmon, grape, pomegranate & burrata salad
This easy and gorgeous seasonal Fall fruit salad contrasts sweet persimmons and grapes with acidic tomatoes and crunchy pecans on a bed of creamy burrata.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 -4 servings 1x
Ingredients
Scale
- 8 ounces burrata cheese
- 2 Fuji persimmons, each cut into 8 slices
- 1 1/2 cups red and yellow cherry tomatoes, sliced in half
- 1 1/2 cups assorted grapes, sliced in half
- 1 cup pomegranate seeds
- 1 handful of fresh mint, chopped
- 1 handful fresh basil, chopped
- 1/2 cup toasted pecans, roughly chopped
- 2 T balsamic vinegar
- 2 T olive oil
- Kosher salt and fresh ground pepper to taste
- 1 T honey
Instructions
- Break the buratta open with your hands and spread it out on the bottom of a platter.
- Layer the fruit on top of the burrata. Sprinkle with herbs and pecans.
- Put the vinegar in a small bowl and whisk in the olive oil. Season to taste with salt and pepper. Drizzle over salad. Drizzle tablespoon of honey over salad.