Burrata Salad with Tomatoes, Pesto, and Toasted Pine Nuts
A simple yet elegant low-carb salad with creamy burrata, fresh tomatoes, and green pesto, finished with toasted pine nuts and a drizzle of cream.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings2
This dish brings together the velvety richness of burrata and the bright flavors of summer tomatoes and pesto, all in one quick, low-carb plate.
Perfect as a starter or a light meal, it comes together in just minutes and highlights the quality of each ingredient. The toasted pine nuts add a lovely crunch, while the cream and olive oil tie everything together.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- Spread the pine nuts in a single layer on a rimmed baking sheet. Toast them on the middle rack, stirring occasionally, for 5–10 minutes until lightly golden. Remove from the sheet and set aside.
- Break the tomatoes into chunks with your fingers and arrange them on a serving platter or in individual bowls.
- Dot the pesto and the burrata among the tomatoes. Pull the burrata into pieces so the creamy center spills out over the dish.
- Just before serving, drizzle the heavy cream and olive oil over the top. Sprinkle the toasted pine nuts, and season with salt and pepper to taste.
💡 Tips
- Use ripe, in-season tomatoes for the best flavor.
- For a more intense pesto taste, make your own green pesto at home.
- If you don't have a rimmed baking sheet, use any oven-safe tray.
Inspired by a recipe from Diet Doctor