Citrus Burrata Salad

Apr 4

Creamy buratta and tangy citrus, you’re going to love this recipe. Not only is this salad a feast for the eyes it’s a feast for the tastebuds. It’s amazing how simple seasonings of salt, pepper and a drizzle of olive oil create a beautiful flavor combination with citrus and buratta. This recipe was featured in the February/March issue of Inside New Orleans Magazine.

Citrus Burrata Salad

Servings: 6

16 ounces fresh mozzarella

1 blood orange

1 navel orange

1 satsuma mandarin

Maldon flaky salt

fresh cracked pepper

extra virgin olive oil

basil leaves

1. Tear mozzarella into medium pieces and arrange on a platter.

2. Cut ends off of each orange. Using a paring knife, work around the orange removing peel and white pith. Slice the trimmed oranges, discarding any seeds. Tuck the slices around the cheese.

3. Season with salt and pepper, drizzle with olive oil and garnish with basil. Serve chilled.

Do you have extra citrus on hand? Try the following juicy citrus recipes.

Citrus Pickled Shrimp, Charred Winter Citrus or Spicy Candied Orange Peel.

citrus buratta saladrecipeinside New Orleans magazinecitrusburattasalad

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com

Citrus Burrata Salad

Do you have extra citrus on hand? Try the following juicy citrus recipes.

White Bean and Tuna Salad

Heirloom Tomatoes and Burrata Salad