Potato, Corn And Burrata Salad

Malzemeler

2 lbs small potatoes (baby yukon gold or red)

3 ears fresh corn, husked

2 Tbsp olive oil (for grilling corn)

1/4 cup extra virgin olive oil (for dressing)

2 Tbsp lemon juice (or white wine vinegar)

1 tsp Dijon mustard

1 tsp honey (optional, balances acidity)

Salt & black pepper, to taste

1/2 small red onion, thinly sliced (optional, for sharpness)

1/2 cup fresh basil leaves (torn)

1/4 cup fresh parsley or chives, chopped

2 balls burrata cheese

Flaky sea salt (for finishing)

Yöntemler

Cook potatoes: Halve or quarter potatoes and boil in salted water until just fork-tender (12–15 minutes). Drain and let cool slightly.

Grill corn: Brush corn with olive oil, season with salt, and grill (or roast in a hot skillet/pan) until lightly charred. Cut kernels off the cob.

Make dressing: In a bowl, whisk together extra virgin olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified.

Assemble salad: Toss warm potatoes and grilled corn with the dressing so they soak up flavor. Add red onion (if using) and herbs.

Finish with burrata: Transfer to a serving platter. Tear burrata over the top, letting the creamy center spill out. Sprinkle with flaky salt and extra basil.

Serve: Can be eaten warm right away or chilled and brought to the BBQ. The burrata is best added just before serving so it stays luscious.

Notlar

✨ Optional upgrades:

Add crispy prosciutto or bacon crumbles.

Drizzle with a touch of balsamic glaze.

Toss in cherry tomatoes for extra freshness.