Grilled vegetable salad with burrata and basil pesto

No Leftovers Salads

Servings

2

Preperation

15 minutes

Cooking

-

Waiting

-

1 burrata (125g) 1 grilled zucchini, sliced 1 grilled eggplant, sliced 100 g cherry tomatoes, halved ½ bunch arugula ¼ Cypriot lettuce Salt Pepper 2 tbsp balsamic vinegar

For the basil pesto

1 bunch basil (approx. 20g) 30 g pine nuts 30 g parmesan 1 garlic clove 150 ml olive oil Salt Pepper

Toast the pine nuts in a pan for 2–3 minutes until golden. Let cool.

In a blender, combine basil, pine nuts, parmesan, garlic, olive oil, salt, and blend into a creamy pesto.

Wash and roughly chop the lettuce and arugula.

In a serving platter, layer the arugula, lettuce, grilled zucchini, and eggplant.

Add cherry tomatoes and place the burrata in the center.

Drizzle with 2–3 tbsp pesto, balsamic vinegar, salt, and pepper. Serve immediately.

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