Tomato, Pesto, Burrata Salad with Chili Crisp
This Italian-Asian fusion salad is unexpected and delicious. Who knew that chili crisp could take already fantastic burrata to new heights? Moreover, this dish is quick and easy to make. You can use homemade pesto or simplify and use store-bought. I prefer S&B Crunchy Garlic chili crisp. It is savory and umami-rich without being too hot.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 -4 1x
- Category: Dinner, Lunch
- Cuisine: Italian, New American
Ingredients
Scale
- 3 ounces arugula
- 2 medium hierloom tomatoes, sliced
- 1 8-ounce container of burrata
- 1 avocado, peeled and sliced
- Pesto (store bought or Basil & Spinach Pesto)
- Good olive oil
- Good Balsamic vinegar
- Several big spoonfuls of chili crisp, to taste
- Maldon salt and fresh cracked pepper
Instructions
- Spread the arugula out on a large platter
- Arrange the tomatoes slices, burrata and avocado slices on top of the arugula.
- Drizzle the pesto over the dish, following up with a drizzle of balsamic vinegar and olive oil.
- Finish with generous sprinklings of chili crisp over the dish and some flakey sea salt and fresh cracked pepper.