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Fuyu Persimmon and Burrata Caprese Salad
Prep
10 mins
Cook
0 mins
Servings
2
Difficulty
Easy
This is my favorite way to celebrate fall's sweetest fruit. Fuyu persimmons are naturally creamy and slightly sweet, making them the perfect partner for creamy burrata cheese. I love this salad because it comes together in just ten minutes with zero cooking required, which makes it ideal for busy weeknights or when you want something elegant without the fuss. Plus, persimmons are packed with vitamin C and fiber, so you're getting real nutrition alongside pure deliciousness. The simple combination of fresh basil, balsamic glaze, and good olive oil lets each ingredient shine.
Ella x
Ingredients
- 11 fuyu persimmon, stem removed and sliced into rounds
- 11 (4 ounce) ball burrata cheese
- 11 ½ teaspoons balsamic glaze
- 11 ½ teaspoons extra-virgin olive oil
- 55 leaves fresh basil, or more to taste
- 11 pinch freshly ground black pepper
Detail level
Instructions
- 1
Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.
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