• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Quick meals, Vegetarian  /  25.06.2018

Apricot and blueberry summer salad with burrata

by Anna Chwistek
Anna Chwistek
prep time 15 minutes
Servings serves 2

serving dumplings | apricot and blueberry summer salad with burrata
This salad combines creamy burrata cheese and young lettuce leaves with sweet blueberries, juicy apricots, crispy cucumber and a tangy-sweet vinaigrette.
Intensely aromatic, spicy and sweet, juicy and crispy. Perfect for lunch or dinner, preferably with a baguette toasted with garlic oil. A perfect inspiration for the rest of this year’s warm days.

Tip: Nectarines, peaches or plums could take the place of apricots. Add arugula for a more peppery taste or sorrel, which has a hint of lemon and makes a surprising addition with an exquisite accent.

serving dumplings | apricot and blueberry summer salad with burrata

Ingredients

  • 100 g  baby lettuce mix
  • 1/2 cucumber, cut lengthwise in half and then into thin slices
  • a handful of micro greens
  • 4 apricots, cut into small pieces
  • 100 g blueberries
  • thai basil
  • 4 tablespoons roasted almonds, finely chopped
  • 1 ball of burrata cheese

honey vinaigrette

  • 5 tablespoons extra vierge oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 clove garlic, pressed
  • 1 tablespoon balsamic vinegar
  • salt + black pepper

serving dumplings | apricot and blueberry summer salad with burrata

Instructions

Combine the ingredients for the vinaigrette.
Arrange the salad greens on two plates and top with cucumber, apricots and blueberries. Using your fingers, tear the cheese in two, arrange in the middle of the plates. Sprinkle with micro greens, roasted almonds and basil leaves. Serve with honey vinaigrette. Enjoy!

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • apricots
  • blueberries
  • salade
  • vegan

Post navigation

Prev: Summer blueberry mascarpone naked cake
Next: Pearl couscous with shrimps and fresh peas

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • firecracker chicken meatballs Firecracker Chicken Meatballs
  • Spicy Tomato and Cream Cheese Spaghetti
  • shrimp in sage garlic butter Shrimp in Sage Garlic Butter
  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • chili garlic chicken Chili Garlic Chicken

Join Our Community

Signup to my free weekly newsletter and receive the latest recipes straight into your mailbox!

Thank you!

You have successfully joined our subscriber list.

  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2023 Serving Dumplings
  • Website by Crafted