Persimmon, grape, pomegranate & burrata salad

May  5, 2015
0 Ratings
  • Serves 2 - 4
Author Notes

I was inspired to make this Fall salad for a family gathering after a trip to the Ferry building farmer's market in San Francisco. The nice thing about this salad is you can substitute a wide variety of seasonal fruits. I have used watermelon, peaches, mango, berries and more. Likewise, you can vary the nuts and use walnuts, pine nuts or pumpkin seeds. —Kim at Something New For Dinner

What You'll Need
  • 8 ounces burrata cheese
  • 2 Fuju persimmons, each cut into 8 slices
  • 1 1/2 cups red and yellow cherry tomatoes, sliced in half
  • 1 1/2 cups assorted grapes
  • 1 cup pomegranate seeds
  • 1 handful fresh mint, chopped
  • 1 handful fresh basil, chopped
  • 1/2 cup toasted pecans
  • 2 tablespoons balamic vinegar
  • 2 tablespoons olive oil
  • kosher salt and pepper to taste
  • 1 tablespoon honey
  1. Break the buratta open with your hands and spread it out on the bottom of a platter.
  2. Layer the fruit on top of the burrata. Sprinkle with herbs and pecans.
  3. Put the vinegar in a small bowl and whisk in the olive oil. Season to taste with salt and pepper. Drizzle over salad. Drizzle tablespoon of honey over salad.
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