Berry & Burrata Summer Salad

Servings: 4

This spunky salad is a twist on the classic Caprese. Swap out tomatoes for berries, pair with seasonal greens and fresh lemon juice, and you’ve got summer in a bowl! Fiber- and antioxidant-rich, this recipe will have your al fresco-dining guests singing your praises.

INGREDIENTS

3 tablespoons extra-virgin olive oil
Juice of 1 large lemon
½ teaspoon kosher salt
½ teaspoon ground black pepper
6 ounces baby arugula
6 ounces fresh blackberries
6 ounces fresh raspberries
6 ounces fresh strawberries
1 small shallot, halved and sliced
4 ounces burrata cheese, sliced

INSTRUCTIONS

1. To make the dressing, whisk together the extra-virgin olive oil, lemon juice, salt, and pepper in a small bowl until combined.
2. Combine the arugula, blackberries, raspberries, strawberries, and shallot in a large bowl. Pour the dressing over and toss to combine.
3. Divide the salad among four serving plates and top with the burrata. Serve and enjoy!

NUTRITION • per one serving • 

Calories 240
Total Fat 17 g 22%
Saturated Fat 5.2 g 26%
Polyunsaturated Fat 1.7 g —
Monounsaturated Fat 9.2 g —
Trans Fat — 
Cholesterol 15 mg 5%
Sodium 280 mg 12%
Total Carbohydrates 18 g 7%
Dietary Fiber 7 g 25%
Total Sugars 5 g —
Protein 7 g 14%
Vitamin A 431 mcg 50%
Vitamin C 83.4 mg 90%
Vitamin D 0.2 mcg —
Potassium 475 mg 10%
Calcium 260 mg 20%
Iron 1.6 mg 8%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here