GREEN GOLD BURRATA
I picked up burrata and green grapes at Trader Joe’s without knowing exactly what I’d make. But I knew I wanted to create a dish centered entirely around greens — not leafy greens, but green ingredients in a way that felt layered, fresh, and unexpected. The result is a dish that looks simple yet delivers bold flavors. It’s zesty, tangy, slightly spicy, and deeply vibrant despite its monochrome palette. The creamy burrata, bright citrus, and dressing bring everything together, while the olives add contrast and depth. Enjoy it as an appetizer or a light, main dish with toasted sourdough bread.
INGREDIENTS
Serves 2-3
—
¼ cup distilled vinegar
2 tbsp 365 light agave nectar
2 tbsp extra-virgin olive oil
15 fresh mint leaves, cut into ribbons
2 yellow pearl onions, sliced into rings
2 medium garlic cloves, finely minced
½ serrano pepper, thinly sliced
Juice of 1 lemon
Zest of 1 lemon
Generous pinch of salt
5-6 Castelvetrano olives, pitted and sliced
5-6 Green grapes, halved lengthwise
1 avocado, diced
10 fresh mint leaves, cut into ribbons (for garnish)
1 ball of burrata
Toasted sourdough slices, for serving
METHOD
In a small saucepan over low heat, add the vinegar, agave syrup, pearl onions, garlic, serrano pepper, lemon zest, lemon juice, and a generous pinch of salt. Let it warm gently, stirring occasionally, until the pearl onions soften and become a little translucent (about 5 minutes). Turn off the heat and let it cool slightly.
Once cooled, stir in the extra-virgin olive oil and the mint ribbons. This preserves the freshness of the oil and mint while letting their flavors infuse.
On a serving plate, gently tear open the burrata into multiple medium pieces. Scatter the diced avocado, halved green grapes, & sliced olives over the burrata, then drizzle the infused dressing generously over everything. Garnish with additional mint ribbons over the top.
If you want more heat, top with extra serrano slices. Serve immediately with toasted sourdough to scoop up the creamy, zesty goodness.
