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Summer Salad with Burrata

Summer Salad with Burrata
Enjoy the tastes of the season in this easy summer salad brimming with local produce.
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  1. 1 Cucumber, peeled, diced
  2. 1 Basket Mixed Cherry Tomatoes, sliced in half
  3. 1/2 lb. Yellow Beans, thinly sliced
  4. 1 Brentwood Yellow Corn, Kernels cut off the cob
  5. 1 small Torpedo Onion, thinly sliced
  6. 1/2 bun. Purple Ruffles Basil, chiffonade
  7. 3 Tbsp. Sutter Buttes Extra Virgin Fresh Basil Olive Oil
  8. Sea Salt and Pepper to taste
  9. 8 oz. Di Stefano Burrata
  1. Combine the cucumber, tomatoes, yellow beans, corn, onion, and basil together.
  2. Add the basil olive oil and toss.
  3. Next, add the salt and pepper to taste.
  4. Slice burrata and place some on top of each serving with a drizzle of Sutter Buttes Basil Olive Oil.
  5. Salad makes 1 1/2 quarts.
Newcastle Produce