Each year I find some excuse to go to the beach. This past year my family visited the 30A area and we had the opportunity to stop at the Fonville Press for lunch. On the menu was this delicious burrata salad complete with pickled veg and a huge slice of grilled bread. It was light and delicious, I knew I had to get this burrata salad recipe and share it with you guys now that the weather has warmed up and all I crave is a light and tart salad that pairs excellently with a cool glass of cucumber water!
I feel like pickled vegetables are having a comeback moment in food prep. Currently, in my fridge (and recipe coming soon), I am pickling baby zucchinis, red onions, and carrots. I hope to dress these up and toss them in a farro salad for dinner with some baked salmon.
This salad I had at the Fonville press was the perfect juxtaposition between light, healthy, Southern and local. The quick-pickled vegetables paired with fresh tomatoes and a herb dressing made for a light dish which had the perfect excuse to add a huge helping of burrata and grilled bread. If you have never had (or heard of burrata) you will love adding it to your salads due to it’s mild flavor. Burrata is a soft cheese that is made up of a casing of mozzarella esque cheese and the interior is cheese curds. It tastes like a mozzarella but it’s interior is easy to spread making it the perfect addition for dishes that are served with bread.
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 3 shakes of red pepper flakes
- 1 sprig of fresh dill
- 10 whole peppercorns
- 1 pint of baby heirloom tomatoes halved
- 8 large leaves of basli thinly sliced
- 3 Tablespoons of chives freshly diced
- 1 to 2 large pieces of Burrata Cheese
- 3 slices of fresh bread grilled
- Olive oil
- 1 lemon juiced
- Salt & pepper to taste
1) In a small resealable jar (like these Le Parfait jars), combine your sliced cucumbers, sliced red onion, apple cider vinegar, water, salt, sugar, red pepper flakes, dill, and peppercorns. Make sure that all of the veg are covered with liquid. If they aren't covered to the top, continue adding equal parts of apple cider vinegar and water until fully submerged. Seal the container shut, and shake to combine.
2) Set in fridge for 30 minutes up to 3 weeks.
3) Prep your tomatoes and fresh herbs. Put into your serving bowl and set aside.
4) Grill your bread (I recommend serving one large slice per salad), by brushing it with olive oil and placing it on the grill or a grill pan on your stove top. Grill until char marks show but you don't want to over crisp it.
5) After 30 minutes has elapsed, remove your quick pickled veggies from the fridge and drain the brine. Toss in your salad with the tomatoes and herbs and top with a squeeze of lemon and salt and pepper to taste.
6) Each persons salad should have one lump of burrata and one slice of grilled bread, plate accordingly.
7) Serve cold or room temperature.