Ingredients and Weight:
- Fuyu Persimmons: 2 (about 200 grams each)
- Burrata Cheese: 200 grams
- Fresh Basil Leaves: 30 grams
- Extra Virgin Olive Oil: 50 milliliters
- Salt: 1 teaspoon
- Freshly Ground Black Pepper: 1/2 teaspoon
- Balsamic Vinegar: 2 tablespoons
Preparation Time:
- Preparation Time: 45 minutes (including shopping and preparation)
- Cooking Time: 15 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the persimmons by cutting them into thin slices. Set aside.
- In a large bowl, gently mix the burrata cheese with chopped basil leaves.
- Arrange the persimmon slices on a serving plate or in a salad bowl.
- Top the persimmons with the burrata mixture.
- Drizzle the olive oil, balsamic vinegar, salt, and pepper over the salad.
- Toss gently to combine all the ingredients.
- Serve immediately.
Nutritional Information:
- Calories: About 400 calories per serving (based on the given ingredients)
- Fat: 27 grams
- Carbohydrates: 26 grams
- Protein: 14 grams
Dish Characteristics:
- This dish is a fusion of American and Italian flavors, with the sweet Fuyu persimmons paired with creamy burrata cheese and balsamic vinegar.
- The dish is fresh, light, and perfect for any meal, especially as a side dish or a light lunch option.
- It is a creative dish that showcases the use of seasonal fruits in a unique way.
User Comments:
- "The combination of persimmons and burrata was unexpected but absolutely delicious!"
- "This salad was refreshing and the perfect balance of sweet and savory."
- "A great dish for a hot summer day, loved the simplicity of the recipe."
Special Precautions and Tips:
- Use ripe Fuyu persimmons for the best flavor and texture.
- Burrata cheese can be found in most supermarkets in the dairy section. If not available, you can substitute with fresh mozzarella.
- Drizzle the olive oil and balsamic vinegar lightly to avoid overpowering the other flavors in the salad. Adjust according to your preference.
