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Persimmon, Burrata & Mint Salad

Persimmon, Burrata & Mint Salad

This salad is a quick and easy dish loosely modeled after a classic caprese, except…we changed all of the ingredients! Instead of tomatoes, we have fresh, subtly sweet Fuyu persimmons, and instead of basil, we have bright, cooling mint. Creamy, luxurious burrata stands in for mozzarella, and the whole dish is brought together with a drizzle of olive oil and sweet and tangy balsamic glaze and a sprinkle of big, flaky salt for balance.

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 Servings

Calories: 152 kcal per serving

Ingredients

  • 3 - Fuyu persimmons
  • 1 handful - fresh mint leaves
  • 8 ounces - burrata
  • drizzle of balsamic glaze
  • sprinkle of flaky sea salt

Instructions

  1. Plate the persimmons and mint with the burrata in the middle. Drizzle balsamic glaze over everything and top with a sprinkle of flaky sea salt.
  2. Take a bit of everything together or place some persimmon and mint on a slice of toasted baguette. Add some burrata and another drizzle of balsamic glaze, and a sprinkle of flaky sea salt.

Nutrition

Energy: 152 kcal | Total Fat: 8 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 3 g | Cholesterol: 23 mg | Total Carbs: 15 g | Fiber: 3 g | Sugars: 9 g | Proteins: 6 g | Sodium: 392 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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