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Home » Salads » Burrata and Corn Salad with Heirloom Tomato Vinaigrette

Published: Sep 2, 2020 by Karly · This post may contain affiliate links

Burrata and Corn Salad with Heirloom Tomato Vinaigrette

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Modeled after a similar salad I enjoyed at a small restaurant in Stillwater, MN, this burrata and corn salad may be simple, but it packs a ton of flavor with a simple chimichurri, heirloom tomato vinaigrette, and all the toasted baguette slices for scooping this appetizer right up into your mouth!

a plate with chimichurri topped with burrata and surrounded with tomato and corn salad

Tips!

  • you can use pesto or green harissa instead of chimichurri
  • if you can’t access burrata, use buffalo mozzarella and slice like a caprese salad
  • any bread will do, but you definitely want to toast it so it can hold up
  • you can use raw fresh corn, but I prefer charring it to boost the color and flavor
  • you can also blister the tomatoes for the salad; do that before charring the corn

angled view of burrata with chimichurri sauce and corn and tomato salad

Burrata and Corn Salad with Heirloom Tomato Vinaigrette

A simple and refreshing corn salad complete with chimichurri and heirloom tomato vinaigrette, served with rich and creamy burrata and toasted baguette for scooping!
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Course: Appetizer, Main, Main Course, Salads, Side Dish, Snack
Cuisine: Appetizer
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 735kcal
Author: Karly Gomez

Ingredients

Vinaigrette

  • 5 oz cherry tomatoes
  • 1 clove garlic smashed
  • 1 ½ tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • kosher salt to taste

Chimichurri

  • ½ cup fresh cilantro
  • ½ cup fresh parsley
  • ¼ cup fresh oregano
  • 3 cloves garlic
  • zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • â…“ cup olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon red pepper flakes

Salad

  • 4 cups fresh corn
  • 1 pint cherry tomatoes halved
  • 8 oz burrata
  • 1 french baguette sliced thin and toasted

Instructions

  • In a food processor, add the cherry tomatoes and blitz until completely broken down. Transfer to a jar with a tight-fitting lid and add the garlic clove, vinegar, and olive oil. Shake well, then season with salt and shake once more. Set aside.
  • Rinse the food processor and add the cilantro, parsley, oregano, garlic, lemon zest, lemon juice, and red wine vinegar. Pulse until the herbs are broken down, then slowly pour in the olive oil until a thin herb paste forms. Stir in the salt, pepper, and red pepper flakes and set aside in a jar.
  • Heat a large skillet over medium-high heat and add the corn in a single layer (as much as possible). Let sit until hot and charred on the bottom, then transfer to a large bowl. Add the halved cherry tomatoes, then drizzle with a hearty amount of the vinaigrette and toss gently to combine. To serve, scoop chimichurri onto a plate and place the burrata on top of it, then pile the charred corn and tomato mixture around the chimichurri and burrata and serve with toasted baguette.

Notes

  • nutritional values include the total amount of vinaigrette and chimichurri. You won't use all of it in a single sitting, so the true values will vary.
  • you can use pesto or green harissa instead of chimichurri
  • if you can't access burrata, use buffalo mozzarella and slice like a caprese salad
  • any bread will do, but you definitely want to toast it so it can hold up
  • you can use raw fresh corn, but I prefer charring it to boost the color and flavor
  • you can also blister the tomatoes for the salad; do that before charring the corn

Nutrition

Calories: 735kcal | Carbohydrates: 69g | Protein: 22g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 1310mg | Potassium: 904mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2386IU | Vitamin C: 58mg | Calcium: 431mg | Iron: 5mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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