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Recipes

Burrata salad with cherry tomatoes, cucumber and mango, with sesame crunch

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By Esther Samson

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Servings: 4-6 servings Preparation: 20-25 minutes. Cook time: 5-10 minutes. Total time: 25-35 minutes.

A fresh and colorful salad combining sweet mango, crisp cucumber, juicy tomatoes, and creamy burrata. Finished with a honey vinaigrette and a delicious sesame crunch for the perfect balance of flavors and textures.

Cuisine styles
  • Italian cuisine
  • Summer cuisine
Categories
  • Appetizer
  • Salad
  • Light meal
Cooking method
  • Oven

Ingredients

2 small yellow mangoes, peeled and quartered

15 ml (1 tbsp) scure

2-3 Gen V vine tomatoes, cut into chunks

2 Gen V mini cucumbers, cut into chunks

2 small burrata

30 ml (2 tbsp) honey

30 ml (2 tbsp) rice vinegar

5 ml (1 tsp) Aleppo pepper

60 ml (1/4 cup) olive oil

A few fresh mint leaves

Salt

For the sesame crunch:

60 ml (1/4 cup) sugar

60 ml (1/4 cup) honey

60 ml (1/4 cup) sesame seeds

Preparation

  1. Place the mango pieces in a bowl. Add the sugar, then mix gently. Set aside. 
  2. In a small saucepan, heat the sugar and honey over low heat until the sugar has completely dissolved. Bring to a slight boil. Remove from heat, add the sesame seeds and mix. 
  3. Spread the mixture on a sheet of parchment paper and let cool until hardened. Once fully hardened, break into pieces. 
  4. In a bowl, combine the olive oil, honey, rice vinegar, Aleppo pepper and a pinch of salt.  
  5. Arrange the mangoes in the bottom of a plate. Add the tomatoes and cucumbers. Break the burrata into pieces and place on top of the salad. 
  6. Drizzle with the dressing, then garnish with pieces of sesame crunch and mint leaf. 

Keywords

  • burrata salad
  • cherry tomatoes
  • cucumber
  • mango
  • sesame crunch
  • summer salad
  • vegetarian appetizer
  • fresh recipe
  • honey dressing
  • mint

Products used