284. Mediterranean Inspired Chopped Salad with Burrata

This is what they meant when they said eat the rainbow.

This is what people mean when they say “eat the rainbow.”

Crisp vegetables, sweet fruit, creamy burrata and a lemony herb vinaigrette that somehow makes everything taste brighter.

I’ve been making versions of this salad for years and every time it disappears faster than expected.

Warmer weather and bright sunshine seem to inspire a new daily spin on all things vegetable, especially salads. My fridge is teeming with fresh vegetables and my spring herb garden is getting daily use. Any multitude and variety of fresh ingredients are welcome additions to this salad.

This salad is a delicious stand-alone meal or, as a colourful side to any Mediterranean style meal.

I used a two fruits in this salad, feel free to make your own fruity additions such as mango, strawberry, raspberry, blueberry, blackberry, cherry, pomegranate, granny smith apple, etc.

I am on a burrata kick these days but, feta, goat’s cheese, or a fresh mozzarella ball would also be ideal additions. And, if dairy in salads isn’t your thing, leave it out, this salad is all about swaddled together with the gorgeous vinaigrette.

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The Salad

The beauty of this salad is that the more colourful you make it the better! I will list what I chose to use in the photo. The quantities of ingredients are subjective. For the cheese element, try burrata, fresh mozzarella, 1/2 cup crumbled feta.

To add an extra layer of texture and a nutritional boost, add a 1 heaping tablespoon of hemp hearts or walnuts.

Planning ahead? Chop all the ingredients, but do not mix it until just before it was served. I like to squeeze some lemon juice over the avocado so it wouldn’t turn an unsightly brown (you could also just add the avocado at the time of serving). The herbs, grated garlic and sumac are placed on top of the chopped salad contents (last of the three photos above). Once ready to serve the salad, add the vinaigrette, and carefully combined all the ingredients by gently mixing well.

Tip for a gorgeous chopped salad:

All the ingredients are chopped or diced. As I used blueberries, they where my guide as to how small the dicing should be - nothing was diced larger than a blueberry. In mixed salads like this where you combine fruit and vegetables, a smaller dice makes for a more delicious and enjoyable mouthful. The vinaigrette does the magic marrying everything - you simply provide the ingredients to suit your taste.

Ingredients used in the featured salad

All ingredients are chopped or diced the same size.

1 cup chopped romaine lettuce

1/2 tomato diced

1 Persian cucumber diced

1/3 cup pomegranate arils/seeds

1/2 cup blueberries

1/2 orange pepper diced

1/3 cup purple cabbage

1 avocado diced

5 chives diced

2 small balls of burrata torn up into bite sized pieces

1 Tbsp hemp hearts

1 tsp dried mint leaves

The Vinaigrette

1/4 cup finely chopped fresh mint

1/4 cup finely chopped parsley

1/3 cup extra virgin olive oil and more for drizzling at the end or on each plate served

1/3 cup lemon juice - add more at the end if you need more zing

zest of one lemon

3-4 teaspoons honey (I use 3)

1-2 cloves of garlic mashed or grated (I use 2)

1 1/2 tsps sumac

1 tsp salt - more to taste… I usually end up adding more at the end

1/2 tsp pepper

Whisk all the ingredients together. Taste and adjust salt or sweetness with honey.

Some serving suggestions are as follows: as many fresh herbs as you like, your favourite proteins, steamed rice, roasted potatoes, pasta of choice, pita chips to dunk like a salsa, baguette etc.

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SOME MORE RECIPES FOR A TASTE OF SUNSHINE

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Serve and enjoy!