Description
Zucchini Crudo with Burrata is a light, vibrant Italian-inspired salad that highlights raw zucchini sliced thin and topped with creamy burrata cheese. Flaky sea salt softens the zucchini, complemented by aromatic lemon zest, freshly squeezed lemon juice, and bright basil leaves. Finished with a drizzle of extra virgin olive oil, this quick-prep dish is perfect for a refreshing appetizer or side.
Ingredients
- 2 medium zucchini
- Flaky sea salt
- Freshly cracked black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon
- Fresh basil leaves, torn
- 4 oz burrata cheese, torn
- Extra virgin olive oil for drizzling
Instructions
- Using a mandoline or sharp knife, slice zucchini into 1/8-inch thick rounds.
- Arrange the zucchini slices on a serving plate.
- Sprinkle with flaky sea salt and let sit for 10 minutes to soften.
- Add the lemon zest, lemon juice, and black pepper.
- Distribute the torn basil leaves evenly over the zucchini.
- Add torn pieces of burrata cheese on top.
- Drizzle generously with extra virgin olive oil.
- Serve immediately.
Notes
Substitute mozzarella or vegan cheese for burrata if desired. To make ahead, prepare zucchini and store separately from toppings; assemble just before serving. Store leftovers in an airtight container for up to one day—zucchini may soften further. If the zucchini releases too much water, pat slices dry before assembling. Add pine nuts or cherry tomatoes for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe (about 1 cup)
- Calories: 195
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg