Burrata summer salad: Fresh, zesty twist on seasonal greens

Boring salad? That's an alien concept in my kitchen. I take full advantage when the stalls are filled with delicious, seasonal vegetables. You won’t find just lettuce in this salad. I reach for crispy, green asparagus and zucchini. These vegetables gain lightness and freshness from grated lemon zest and mint. The dish is topped with burrata, similar to mozzarella, but with a semi-liquid center that appetizingly spills onto the vegetables when cut open. I know this is the best recipe for a light summer salad.

It’s great for parties, but I often serve it hot days when I don’t feel like having a heavy, meaty lunch. Sautéed asparagus, chopped zucchini, and walnuts pleasantly crunch under your teeth. Parmesan and olive oil enhance the Mediterranean character of this recipe.

Ingredients:

• 2 oz walnuts
• 1 small zucchini
• 7 oz green asparagus
• 6 tablespoons olive oil
• ½ teaspoon salt
• ⅓ teaspoon pepper
• 2.5 oz green olives
• 1 oz grated parmesan
• 1 tablespoon grated lemon zest
• 1 handful fresh mint

Additions:

• burrata
• olive oil
• chopped walnuts

Method of preparation:

Step 1. Place the walnuts in a dry pan and toast them. This will give them a deeper aroma.

Step 2. Cut the zucchini into sticks and slice the asparagus diagonally into smaller pieces. The video above shows exactly how to do this. Chop the toasted walnuts.

Step 3. Heat olive oil in a pan and add the chopped vegetables. When the asparagus and zucchini become translucent, season with salt and pepper.

Step 4. Transfer the vegetables to a bowl. Add the chopped walnuts, green olives, and grated parmesan. Scald the lemon with boiling water and grate the zest into the salad. Add the chopped mint and mix everything.

Step 5. Transfer the salad to a plate. Arrange the drained burrata on top, drizzle with olive oil, and sprinkle with walnuts. Enjoy!