Creamy Burrata with Oranges instead of tomatoes is a great fall or winter salad when the tomatoes are no longer fresh. A perfect salad to chase away the winter blahs.
Burrata covered with tomatoes and a little balsamic vinegar is a staple for me all summer long. But in the middle of winter, tomatoes have no flavor. So I saw where Alison Roman in her new book, Dining In put orange slices with burrata and I had to give it a try. Everything else I’ve tried in this book has been fabulous. I found these incredibly sweet Sumo Mandarins at Whole Foods.
What are Sumo Mandarins
Whole Foods is carrying Sumo Mandarins which are an odd looking type of orange that they claimed were super sweet, so I tried them. They were right, they are sweet and juicy with no seeds, much sweeter than the naval orange I compared it to. The Sumo Mandarin gets it’ name from the funny shaped topknot like a sumo wrestler. It’s a cross between a mandarin and naval orange. They have a deeper orange color than the naval orange which made this dish even prettier. I added a little onion and arugula but they aren’t necessary.
My horizon’s are officially expanded. I’ve never even seen burrata or mozzarella combined with oranges, but it works. This is a fantastic salad for the winter while waiting for tomatoes to ripen. It will brighten up any meal.
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Burrata with Oranges
Try orange slices added to creamy burrata instead of tomatoes. A perfect salad to chase away the winter blahs.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: salad
Scale
Ingredients
- 1 ball burrata, 8 ounces
- 2 mandarin oranges/tangerines, cut into ¼ inch slices
- olive oil
- flaky sea salt
- black pepper
- 1 shallots, thinly sliced (optional)
- 1 tablespoon lemon juice, (optional)
- 1–2 cups arugula , (optional)
Instructions
1.In a small bowl add sliced shallots, lemon juice and arugula.
2.Cut burrata into pieces/slices and place on a serving platter. Add sliced oranges over the top and around the slices. Place shallot mixture over the cheese and oranges. Drizzle with olive oil and sprinkle with flaky sea salt and fresh ground pepper
