Αρχική / Συνταγές / Grilled vegetable salad with burrata and basil pesto No Leftovers Salads Grilled vegetable salad with burrata and basil pesto Servings 2 Preperation 15 minutes Cooking - Waiting - 🖨️ Print Recipe Υλικά 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 Execution 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. See more recipes: Cold pasta salad with feta Crispy potato salad Grilled cabbage with Caesar dressing Lentil salad with feta and pomegranate