Love and Real Food
by Stephanie Michelle Scott, RDN

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Registered Dietitian Colorado Springs, Nutritionist Colorado Springs, Health Coach, Online Nutritionist, Online Dietitian, Eating Psychologist, Mind Body Nutrition Coach

Spinach, Tomato & Burrata Salad with Basil Pesto Dressing

I'm always teaching my clients to start building up a repertoire of quick and easy go-to recipes so they never find themselves stuck without a plan for meals.  My own personal collection of go-to meals has included the traditional Italian Caprese salad ever since I returned from a trip to Italy that spawned my obsession with this salads classic flavors.

There's just something about that combination of fresh juicy tomato paired with fragrant basil and soft mozzarella that does it for me every time.  There are very few food combinations that I find as brilliant in its simplicity as this one.  A drizzle of good quality extra virgin olive oil and a sprinkle of fresh cracked sea salt is usually all I need, but sometimes it's fun to play around with these flavors in new ways.  The possibilities are endless. 

For this salad I paired fresh local grape tomatoes with chopped spinach and organic grass-fed burrata, and topped it all off with a homemade pesto salad dressing.  I love easy meals that really don't require a recipe, but if you've never made homemade pesto it might be worthwhile to follow a recipe the first few times. 

I savored this delicious salad as a meal on it's own, but I also often pair it with baked Italian chicken or fish to round out the meal.  You really can't go wrong. 

Spinach, Tomato & Burrata Salad with Basil Pesto Dressing

Serves 1

(no recipe required!)

I encourage you to start using your instincts in the kitchen, however if you've never made a pesto  before it might be helpful to follow a recipe the first time.  They are plentiful online.  If you're feeling confident and want to wing it, this is how I threw together this salad:

Add chopped spinach, fresh sliced grape tomatoes and one or two balls of burrata to a bowl. Easy peasy.  

To make the pesto dressing:

Add basil, pine nuts (or walnuts), garlic, lemon juice, and parmesan to a blender or food processor.  Drizzle in good quality extra virgin olive oil while processing until the mixture reaches your desired consistency.  I use extra olive oil when making a dressing versus a traditional pesto sauce that's normally thicker.  Season with salt & pepper to taste.  A teeny bit less easy peasy. Taste as you go and you can't go wrong.

Eat slowly. Savor. Enjoy!

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Stephanie Scott