Persimmon & Burrata Salad
Make the most of seasonal persimmons in this simple but beautiful salad, which makes a lovely starter to share between three-four people, or a perfect light lunch for two.
Ingredients
- 125-150g ball of burrata (or you could substitute fresh mozzarella or stracciatella)
- 1 ripe persimmon
- 1 handful fresh basil leaves
- sea salt flakes and extra virgin olive oil, to serve
- crusty bread, to serve
Method
- Remove burrata from the fridge 15-20 minutes before preparing.
- Remove the stem and leaf from the top of the persimmon (when ripe, it is quite easy to tear away with your fingers or the tip of a knife). Slice in half and then into thin wedges. Roughly chop or tear basil leaves.
- On serving plate, tear the burrata (or fresh cheese of choice) into rough chunks. Scatter sliced persimmon over and around the cheese, tucking some slices under the cheese. Drizzle with a small amount of olive oil, to taste. Scatter with fresh basil leaves and, to taste, with sea salt flakes.
- Serve immediately with sliced crusty bread.
- Recipe inspired by a wonderful meal at Gordon Street Garage that Claire from our Perth team enjoyed years ago. Ever since, she has looked forward to persimmon season to recreate the dish at home!
Wine pairing
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