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Persimmon Burrata Caprese Salad Recipe

Persimmon Burrata Caprese Salad Recipe

When it comes to persimmons, we can’t stop won’t stop. The tomato-shaped fuyu variety are as at home in a salad as a roast as in dessert thanks to their honeyed almost pumpkin flavor. And there’s pretty much no easier way to serve them than this appetizer, as a Persimmon Burrata Caprese Salad recipe, which, let’s be real, is basically an excuse to eat persimmons and burrata in abundance.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

persimmon carpaccio pomegranate recipe v medium
Persimmon Burrata Caprese Salad Recipe

Persimmon Burrata Caprese Salad Recipe

When it comes to persimmons, we can't stop won't stop. The tomato-shaped fuyu variety are as at home in a salad as a roast as in dessert thanks to their honeyed almost pumpkin flavor. And there's pretty much no easier way to serve them than this appetizer, as a Persimmon Burrata Caprese Salad recipe, which, let's be real, is basically an excuse to eat persimmons and burrata in abundance.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Servings 2 Servings
Calories 297 kcal

Ingredients
  

  • 2 ripe Fuyu persimmons
  • 3 tablespoons Roughly Chopped Toasted Hazelnuts
  • 2 tablespoons pomegranate seeds
  • Extra-virgin olive oil for drizzling
  • Balsamic vinegar or pomegranate molasses, for drizzling
  • Maldon sea salt or other flaky sea salt, for garnish
  • 2 ounces fresh burrata cheese

Instructions
 

  • Prepare The Persimmon: With a small, sharp knife, trim the stem from the persimmon and discard it. Slice the persimmon into thin disks.
    Arrange The Salad Ingredients: Tile the persimmons on a serving plate and place the burrata in the middle. Scatter the hazelnut and pomegranate seeds around the plate and drizzle persimmons with half olive oil and balsamic vinegar or pomegranate molasses. Add a pinch of some good-quality finishing salt.
    Just before eating, cut the burrata in half, drizzle with the remaining olive oil and serve.

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 59gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 20mgSodium: 2mgPotassium: 556mgFiber: 1gSugar: 2gVitamin A: 198IUVitamin C: 112mgCalcium: 197mgIron: 4mg
Keyword burrata recipe, caprese salad, Easy salad, persimmon recipe
Tried this recipe?Mention @saltandwind or tag #swsociety!

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