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Burrata Salad with Fried Zucchini and Vegetable Chips

Burrata Salad with Fried Zucchini and Vegetable Chips is a delightful and refreshing dish that combines the creaminess of burrata cheese with the crispiness of fried zucchini and a variety of colorful vegetable chips. This salad is a perfect choice for both vegetarians and those looking for a light and flavorful meal. The combination of textures and flavors in this dish creates a satisfying and mouthwatering experience that is sure to please even the most discerning of palates.

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Ingredients

2 medium beets

1 medium eggplant

4 tablespoons rapeseed oil, divided, or more as needed

1 pinch flaked salt

1 medium fresh zucchini, thinly sliced

salt and freshly ground black pepper to taste

2 cloves garlic, crushed and finely chopped

4 sprigs parsley, chopped, or more to taste, divided

1 (4 ounce) ball burrata, torn

8 slices sourdough bread, or more to taste

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.

Step 3

Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.

Step 4

Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.

Step 5

Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.

Step 6

Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

Nutrition Facts (per serving)

416

Calories

21g

Fat

44g

Carbs

13g

Protein

Complement

The star of this salad is the burrata cheese, a creamy and indulgent Italian cheese that is similar to mozzarella but with a soft, creamy center. When paired with the crispy fried zucchini and a variety of vegetable chips, the result is a delightful contrast of textures and flavors that is both satisfying and refreshing. The light and fresh taste of the vegetables, combined with the richness of the burrata, makes this salad a perfect choice for a light lunch or a flavorful appetizer. Whether enjoyed on its own or as a side dish, Burrata Salad with Fried Zucchini and Vegetable Chips is a delicious and visually appealing addition to any meal.