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Strawberry Burrata Salad with Fresh Chilli Jam


To make the pickled onion, slice a red onion very thinly and place in a jar or bowl. In a saucepan over a medium heat, add 100ml of water, 100ml of white wine vinegar, 1 tsp salt and ½ tsp honey. Bring to a simmer, stirring until the salt and sugar are dissolved. Then remove from the heat. Let it cool slightly before pouring over the onions. Let it pickle at least 30-60 minutes before serving. Cover and refrigerate.

Add strawberries and balsamic to a bowl and toss to coat. Let it sit for 5 minutes.

Assemble the rocket on a large platter or serving bowl. Top with strawberries, burrata, pickled onion, pistachios and mint. Drizzle to taste with olive oil, balsamic glaze, and Fresh Chilli Jam and season with flaky salt and pepper.

Serves 4

350g Strawberries

2 tbsp Balsamic glaze (plus more to drizzle)

1 tbsp Fresh Chilli Jam

100g Rocket

200g Burrata

50g Pickled red onion

1 small Red onion

100ml Water

100ml White wine vinegar

½ tsp Honey

40g Finely chopped pistachios

2 tbsp Finely chopped mint or basil

Salt and pepper

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