Tomato Burrata Salad Recipe (dairy free)
This Tomato Burrata Salad recipe couldn't be easier! It's whipped together in just a few minutes, topped with simple balsamic vinegar and olive oil. The recipe uses plant-based cheese to make it entirely dairy free. In fact, the recipe is completely vegan. A summer salad that lets seasonal tomatoes, like heirlooms, shine. Serve as a light and simple appetizer or side dish at your next garden party or BBQ.
Servings: 4 servings
Ingredients
- 4 big cluster tomatoes, or medium heirloom (around 500g / 1 lbs)
- 5.3 ounces halved cherry tomatoes optional (150g)
- 25 fresh leaves of basil
- black pepper, and sea salt to taste
- ¼ cup extra virgin olive oil (60 ml)
- 2 tablespoons aged balsamic vinegar (30 ml)
- 8 ounces vegan burrata cheese ball (220g)
vegan burrata out of vegan mozzarella
- 1 vegan mozzarella wheel (eg: from Miyokonos)
- ¼ cup vegan sour cream (eg: from Tofutti)
- 1 tablespoons plant milk, such as cashew milk
Instructions
- Wash, then slice tomatoes about ½ cm (¼ inch) thick and arrange them on a serving platter. Sprinkle fresh basil leaves over the tomatoes evenly.
- To make vegan burrata out of vegan mozzarella: Crumble mozzarella with your hands into bigger chunks. Mix vegan sour cream and plant milk into the mozzarella crumble.
- Sprinkle cheese on top of the tomatoes (or add cheese in slices). Salt and pepper evenly to taste. Drizzle with high-quality extra virgin olive oil and aged balsamic vinegar. Serve immediately, and enjoy!