Easy 3 Ingredient Burrata and Persimmon Salad

Last year, my friend and professional chef Natasha of Nosh with Tash taught me how to make the easiest burrata and persimmon salad. This salad requires zero cooking, and you only need three main ingredients.

This super salad takes only minutes to assemble, and always looks fancy on a plate due to it’s naturally bright ingredients. Matt and I like to split this salad for lunch or as a light dinner. If you don’t want it as a main dish, it works great as an appetizer for more people.

The burrata provides yummy, comforting creaminess, offsets my the pop and crunchiness from the pomegranate seeds.

Click here for my last recipe: Tyler Florence’s French Onion Soup.

If you’re on Pinterest, there’s a pin-friendly image at the bottom so you can easily save this recipe and come back to it at any time.

What is a Persimmon?

I had never tasted a persimmon until this salad last year. If you haven’t had a persimmon, they are kind tricky to describe.

You can cut into them like a tomato, but they don’t taste or have the texture of a tomato. (I know there are a lot of tomato haters out there, although I’m personally a fan.)

Instead, they have almost a pear-like texture and crispness to them. They’re somewhat sweet, definitely not earthy, and overall dang good.

This is the only persimmon recipe I have ever tried, so if you have your own favorite persimmon recipe, feel free to share the link to it in the comments. Enjoy!

Burrata and Persimmon Salad

Ingredients:

• 3 persimmons, sliced thinly and horizontally (like a slice of tomato for a sandwich)
• 1 large ball of burrata
• 3 tablespoons pomegranate seeds
• Olive oil, for drizzling
• flaky sea salt

Directions:

1. Arrange the persimmons on a plate.
2. Strain and dry burrata, then put it on the persimmon arrangement.
3. Top with pomegranate seeds, then finish with a heavy drizzle of olive oil and a few sprinkles of sea salt.

BONUS: If you’re feeling extra fancy, add 2 tablespoons of crushed pistachios for even more crunch!