Summer Squash and Basil Burrata Salad Recipe
Prep Time:
8 minutes
Cook Time:
5 minutes
Servings:
6 servings
Ingredients
  • 3 medium zucchini
  • 3 yellow squash
  • ¼ cup pine nuts
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon zest
  • 5 basil leaves
  • Salt and pepper, to taste
  • 8 ounces burrata
Directions
  1. Using a vegetable peeler, peel the zucchini and yellow squash into thin strips.
  2. Place the zucchini and squash into a large bowl.
  3. Lightly toast the pine nuts in a small pan over low heat.
  4. Whisk together the olive oil, lemon juice, Dijon, and lemon zest.
  5. Chiffonade the basil by stacking the leaves on top of one another, rolling them into a cylinder, and thinly slicing them crosswise.
  6. Add the basil to the vinaigrette and stir.
  7. Slice the burrata into six portions.
  8. Add half of the vinaigrette to the squash and toss.
  9. Season the squash, to taste, with salt and pepper.
  10. Place the squash on a platter.
  11. Top with the burrata and pine nuts.
  12. Drizzle the remaining vinaigrette over the burrata.
  13. Garnish with lemon slices and more basil, if desired.