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Tomato burrata salad with melons and aceto pearls
Not only delicious, but also a visual eye-catcher! Our balsamic vinegar pearls add that certain something to this starter.
Ingredients for 4 people:
- ½ melon (e.g. Galia)
- 400g watermelon
- 250g tomatoes
- ½ red onion
- 200g mini burratas
- 4 tbsp olive oil
- 1 glass of 50 g balsamic vinegar pearls
- fleur de sel
- pepper
- ½ bunch basil
Preparation:
Peel and seed the melons first. Next, cut the pulp into slices and chop the tomatoes. Finely slice the onion too.
Arrange the melons, onions, tomatoes and burrata on a plate. Top with a few drops of olive oil and add aceto pearls. To finish, season with fleur de sel and pepper and place the basil leaves on top.
Stutzer & Co. wishes you bon appétit
Peel and seed the melons first. Next, cut the pulp into slices and chop the tomatoes. Finely slice the onion too.
Arrange the melons, onions, tomatoes and burrata on a plate. Top with a few drops of olive oil and add aceto pearls. To finish, season with fleur de sel and pepper and place the basil leaves on top.
Stutzer & Co. wishes you bon appétit
Product set carousel
Tomato burrata salad with melons and aceto pearls
Not only delicious, but also a visual eye-catcher! Our balsamic vinegar pearls add that certain something to this starter.
Ingredients for 4 people:
- ½ melon (e.g. Galia)
- 400g watermelon
- 250g tomatoes
- ½ red onion
- 200g mini burratas
- 4 tbsp olive oil
- 1 glass of 50 g balsamic vinegar pearls
- fleur de sel
- pepper
- ½ bunch basil
Preparation:
Peel and seed the melons first. Next, cut the pulp into slices and chop the tomatoes. Finely slice the onion too.
Arrange the melons, onions, tomatoes and burrata on a plate. Top with a few drops of olive oil and add aceto pearls. To finish, season with fleur de sel and pepper and place the basil leaves on top.
Stutzer & Co. wishes you bon appétit
Peel and seed the melons first. Next, cut the pulp into slices and chop the tomatoes. Finely slice the onion too.
Arrange the melons, onions, tomatoes and burrata on a plate. Top with a few drops of olive oil and add aceto pearls. To finish, season with fleur de sel and pepper and place the basil leaves on top.
Stutzer & Co. wishes you bon appétit
Product set carousel