Ingredients
- 1 Fuyu persimmon, stem removed and sliced into rounds
- 1 (4 ounce) ball burrata cheese
- 1 ½ teaspoons balsamic glaze
- 1 ½ teaspoons extra-virgin olive oil
- 5 leaves fresh basil, or more to taste
- 1 pinch freshly ground black pepper
What Makes This Recipe Special
This salad combines sweet, crisp persimmons with creamy burrata, creating a fresh and vibrant mix of flavors. It’s a colorful dish that feels light but satisfying, perfect for warm weather or as a starter. The balance of juicy fruit, soft cheese, and fragrant basil makes every bite delightful.
Best Cooking Tips
- Use ripe but firm Fuyu persimmons for the best texture and sweetness.
- Gently tear the burrata instead of cutting it to keep its creamy center intact.
- Drizzle high-quality extra virgin olive oil and a splash of balsamic vinegar for added depth.
- Gently tear the burrata instead of cutting it to keep its creamy center intact.
- Drizzle high-quality extra virgin olive oil and a splash of balsamic vinegar for added depth.
Directions
Arrang the persimmon slices on a serving platter. Tear the burrata into about 5 or 6 pieces, making sure each piece has a bit of the firmer outside and some of the creamy inside. Nestle the burrata pieces around the persimmons. Drizzle everything generously with balsamic glaze and a good splash of olive oil. Scatter fresh basil leaves over the top, then finish with a few cracks of black pepper. Enjoy!
How To Plate This Dish
Serve this salad chilled or at room temperature to let the flavors shine. It pairs beautifully with crusty bread or alongside grilled chicken or fish. Add a sprinkle of toasted pine nuts or a few arugula leaves for extra crunch and color.
Proper Storage Tips
Store leftover salad components separately if possible, especially the burrata, to maintain freshness. Keep the persimmons in the fridge for up to a week, and consume the burrata within a day or two for the best taste. Assemble just before serving to avoid sogginess.
