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Charred Summer Salad with Burrata, Corn & Tomato

This Charred Summer Salad with Burrata, Corn, and Tomato is a delicious balance of sweet smokiness and fresh crunch that pairs beautifully with creamy burrata and a fresh tomato-soy dressing that brings it all together. 

It makes for a fabulous vegetarian main and is one of the best ways to enjoy the incredible produce in season right now. And aside from being utterly yummy, it’s also a really healthy choice and can be on the table in 30 minutes.

Charred Summer Salad of Burrata, charred Corn & Tomato​, dressed with a lime and scotch bonnet dressing

This recipe features burrata as the star ingredient. And if you love burrata, you should definitely check out these two recipes:  Burrata Salad with Grilled Nectarines, Pickled Shallots & Pistachios and Burrata Pugliese with Salted Citrus Salsa Verde

Burrata: Dreamy & Oh So Creamy

This charred summer salad is the third recipe in a series featuring burrata. 

So, if you’ve just joined us, here’s a little background info on this versatile ingredient.  

Burrata is a delicate Italian cheese made from mozzarella and cream. It’s a soft, creamy ball of heaven that is filled with even more mozzarella and cream. The inside of the cheese is filled with stracciatella, which is a shredded mozzarella mixed with cream. This gives burrata its unique and delicious flavour profile.

It originated in the Apulia region of Italy, and its name is derived from the Italian word for “buttered.” It has a rich, milky flavour with a hint of sweetness. The texture is soft and creamy, with a slight stringiness.

The important thing to remember when using burrata is to take it out of the fridge and let it come to room temperature. This allows the cheese time to fully develop its delicate flavours – and you’ll also be rewarded with that flavourful creaminess on your tongue, which is lost when the burrata is served cold. 

Summer Salad Dressed with Tomato, Lime & Soy

This summer salad features the best use of the gorgeous fresh produce available at this time of year – fresh sweet corn, ripe tomatoes bursting with flavour and courgettes that are plentiful.  And there’s also the sweet creaminess that the burrata brings to the table.  But it gets better.

So much better.

The secret that brings all the ingredients together is the deliciously moreish tomato-soy dressing.  It’s somewhere between a salsa and a dressing with fresh plum tomato blended with charred scotch bonnet chilli, fresh lime juice and soy sauce.

 

Charred Summer Salad of Burrata, charred Corn & Tomato​, dressed with a lime and scotch bonnet dressing

Fire It Up

If you’ve been with me for a while, you’ll know that I love the heat and the little bite that chillies bring to proceedings.  And it really is about getting the balance right. Too much bite and it feels like an ordeal. Too little and I feel like I’ve been short changed. So I’m giving you options here.

If you like it hot, a Scotch Bonnet chilli is a great choice. And if you can’t find scotch bonnets, you can substitute it with a habanero chilli. Scotch bonnets are quite a bit spicier, though.

Alternatively, if you prefer things on the milder side, a red serrano chilli is a good option.

And speaking of fire, I grilled the corn, courgettes and chilli on a griddle pan, but if the weather’s good, you can fire up the barbecue and enjoy the extra dimension of smokiness that this offers.

Either way, you’ll get to enjoy a seriously tasty summer salad.

Did You Love This Charred Summer Salad with Burrata, Corn & Tomato? 

Did you try this summer salad with burrata and charred corn ?  Let us know how it went! Leave a comment, rate it, and don’t forget to tag your photo#theculinarycartel on Instagram so we can see what you come up with.

Charred Summer Salad of Burrata, charred Corn & Tomato​, dressed with a lime and scotch bonnet dressing

Frequently Asked Questions

Can I omit the chilli?

Scotch Bonnet chilli is quite spicy, so if you’d like something milder – use a Serrano chilli. And if you don’t like chilli at all – simply leave it out.

Is this recipe gluten-free?

Yes. The salad is gluten-free and is also suitable for vegetarians.

I can’t find burrata at my local supermarket!

Dont despair. Burrata is essentially a mix of stracciatella and cream in a soft cheese casing. This custardy centre is what makes burrata so incredibly delicious. If you can’t find burrata, tear a ball of fresh mozzarella into roughly 1cm chunks in a bowl. Cover with 125ml of heavy, or whipping cream and allow to sit for 30 minutes. This hack is a great replica for the inside of a burrata. Spoon this creamy mixture over your salad to finish the dish. Delicious  

Charred Summer Salad of Burrata, charred Corn & Tomato​, dressed with a lime and scotch bonnet dressing
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Charred Summer Salad of Burrata, charred Corn & Tomato​, dressed with a lime and scotch bonnet dressing

Charred Summer Salad with Burrata, Corn & Tomato


  • Author: Jess Bunn
  • Total Time: 30 minutes
  • Yield: Serves 2 as a main, 4 as a starter
  • Diet: Vegetarian

Description

This Charred Summer Salad with Burrata, Corn and Tomato is a delicious balance of sweet smokiness and fresh crunch that pairs beautifully with creamy burrata and a fresh tomato-soy dressing that brings it all together.


Ingredients

Units

Pantry Staples

  • Olive oil
  • Salt & Pepper

Ingredients

  • 1 ball of Burrata (see FAQs for burrata hack if you can’t find it in your local supermarket)
  • 2 ears of corn
  • 400g cherry tomatoes
  • 1 large plum tomato (or equivalent cherry tomatoes)
  • 1 scotch bonnet chilli (or if you prefer a milder dressing, use a red Serrano chilli)
  • 2 zucchini / courgettes
  • 1 lime, juiced / approximately 30ml fresh lime juice
  • 2 tsp soy sauce
  • 5g fresh basil finely sliced

 


Instructions

  1. Start by slicing the zucchini at an angle into half centimetre thick slices. Place in a bowl, drizzle with oil, season and set aside.
  2. Cut the cherry tomatoes in half and set aside for later.
  3. Place a griddle pan over high heat. Brush the corn with oil and season with salt and pepper. Place the corn into the pan along with the scotch bonnet or Serrano chilli. Grilled the corn and scotch bonnet until lightly charred on all sides, approximately 5-10 minutes. Remove from the pan and set aside.
  4. Add the zucchini into the pan and grill on both sides – approximately 1-2 minutes a side. Remove and set aside.
  5. Grate the whole plum tomato, leaving skin behind. Place the flesh into a bowl. Discard the skin of the tomato. Deseed the scotch bonnet, then chop finely and add to the tomato flesh. Stir the soy sauce through the salsa along with the fresh lime juice and mix well.
  6. Cut the corn from the cob, then add this to a bowl with the charred zucchini, halved cherry tomatoes, and finely sliced basil. Toss to combine with your dressing, then season to taste with salt and pepper.
  7. Pile the salad onto a serving plate, tear open your burrata, drizzle with any remaining dressing, and season with flaky salt and freshly cracked black pepper.
  8. Serve immediately.

Enjoy!

 

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Salad

Keywords: burrata

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