Vietnamese Inspired Peanut Sauce Recipe For Noodles
One of my favorite takeout foods is Vietnamese food. I love Pho, Vemachelli noodles, summer rolls, and Luc Lac! One item I always order at a Vietnamese restaurant is summer rolls, also known as gỏi cuốn, fresh spring rolls, or salad rolls.
Most often I find peanut sauce served with my Vietnamese summer rolls and it is the perfect dipping sauce. I ensure each bite is saturated in the peanutty goodness of that sauce sweetened by hoisin sauce. I love that sauce so much, I make it and serve it over a deconstructed salad roll bowl, stir-fries, and rice.
Why You Will Love Making This Recipe
I’ve been making peanut sauce for years and it never gets old. I love this recipe for Vietnamese Peanut Sauce for Spring Rolls by Bryan Huy a Vietnamese American food blogger with an incredible collection of Vietnamese recipes.
My Easy Peanut Sauce doesn’t require any cooking ahead of time, making it perfect for a quick weeknight meal. It’s creamy, flavorful, and packed with nutrition thanks to the peanut butter.
You can easily boost the nutrition by adding whatever veggies you have on hand and some protein, like rotisserie chicken, baked tofu, or grilled shrimp. Toss in some rice noodles, and you’ve got a satisfying, feel-good meal.
Now, let’s dive into how to make this Vietnamese-inspired peanut sauce using simple ingredients that are readily available at your local grocery store.
Ingredients
All you need to make this sauce is a handful of ingredients. Keep in mind, thatyou can mix and match ratios of ingredients and include additional ingredients depending on how you like your peanut sauce!
Peanut Butter: I use creamy peanut butter but if you have chunky peanut butter that works well too.
Peanut butter is a great nut/seed butter for this recipe because it’s a spin on the classic Thai peanut sauce. Peanut butter is also inexpensive, healthy, and a superstar with the taste buds. When not using peanut butter, I use cashew and almond butter. Both are milder in flavor, allowing other flavors in the dish to shine.
Avocado oil: My go-to oil in this recipe. Avocado oil doesn’t add much flavor and adds healthy monounsaturated fats! I have also used sesame oil in some variations, especially when including tahini (sesame paste).
Hoisin Sauce: This is a must when making Vietnamese-inspired peanut sauce. Most grocery stores carry hoisin in the international section where you would find other items such as soy sauce, rice vinegar, and fish sauce. If you don’t have hoisin you could substitute brown sugar or maple syrup.
Water: I used water (or even a bit of coconut milk) to thin the peanut sauce to ensure all the veggies get coated. For a thicker sauce, omit the water.
Spicy Peanut Sauce:For those who love a bit of heat, I recommend adding a tbsp of sriracha to this recipe. You can also experiment with other spicy condiments like red pepper flakes, chili crisp, or sambal oelek.
If you prefer a milder sauce, feel free to omit the heat altogether.
Optional ingredients – Soy sauce, lime juice fish sauce, or rice vinegar: Sometimes, I like to add a splash of soy sauce, rice vinegar, or fish sauce to my peanut sauce, depending on my mood.
Each option brings a unique twist to the flavor, so feel free to experiment!
When serving it over vermicelli noodles with plenty of stir-fried fresh vegetables, I might even add all four for a bold and flavorful dish!
How To Make This Simple Peanut Sauce
Combine all ingredients in a food processor, blender, mason jar, or bowl.
Gradually add water, 1 tablespoon at a time, until you reach your desired consistency.
Your sauce is now ready to drizzle over a big bowl of noodles or to serve as a delicious chicken wing sauce!
How to Serve Peanut Sauce
Make a big batch of this sauce and freeze it! You can use leftover peanut sauce in a variety of ways.
Dip or sauce for wings – I use this recipe as a dip for my Crispy Air Fryer Chicken Wings! Pair that with a side of roasted broccoli, andred cabbage and top it with a bit of green onions for color.
Warm Noodles & rice bowls – spooning this over spaghetti squash and rice noodles, is a great way to incorporate more veggies into my diet. Don’t have rice noodles? You can use spaghetti noodles!
Cold noodle salad – served with your favorite veggies such as red bell peppers, carrots, celery, and fresh herbs. You can even top it with chicken satay or baked tofu. Top it all off with chopped peanuts or sesame seeds for a little crunch.
Stir-fry sauce – incorporate your favorite veggies.
Marinade – For Chicken, tofu, or tempeh
Kick up basic instant ramen – Just add a little bit of the ramen seasoning packet to the ramen water, then add some peanut sauce, crack an egg in the hot broth and that’s what I call an easy ramen noodle soup. Bump it up even further with a bit of cooked pork belly!
Salad dressing – add a little minced garlic for a garlicky peanut salad dressing to toss with butter lettuce.
This Vietnamese Inspired Peanut Sauce is easy, nutritious, and delicious! Enjoy it over top of some noodles, in a stirfry, or as a pizza sauce! I especially love this as a dipping sauce for air-fryer chicken wings.
Trader Joe’s Butternut Squash Mac and Cheese Recipe
This is one of my favorites for fall – trader joe’s butternut squash mac and cheese recipe!
It’s that time of year! Let’s bring our favorites to the Thanksgiving table! Some of my favorite recipes include stuffing, cranberry sauce, mashed potatoes, roasted vegetables, and creamy Butternut Squash Mac n’ Cheese.
Honestly, I could eat this Copycat Trader Joe’s Butternut Squash Mac and Cheese dish any time of year, but I especially love making it in October and November. Butternut Squash and winter squashes are so festive and fun in the fall, and they are delicious in this dish. Best of all, this pasta dish has a creamy sauce and is better than the frozen mac and cheese version from Trader Joe’s. I love how this recipe utilizes a kitchen blender to create a creamy and decadent sauce without loads of cheese rather it is filled with veggies!
Let me tell you how I make this recipe!
Butternut Squash Mac n’ Cheese Ingredients
Elbow Macaroni: I often opt for traditional macaroni for this recipe however, you can use a different short pasta shape such as penne, rigatoni, fusilli, farfalle, radiatori, or orecchiette.
Butternut Squash: I use a can of squash puree (for convenience) in this recipe but you can use fresh, homemade roasted butternut squash puree too.
The creamy squash is a flavorful and healthy addition to this sauce. It is loaded with nutrients like beta carotene (a precursor of Vitamin A). Squash also has a beautiful, golden-yellow color, excellent for this vibrant Mac n’ Cheese, and has a subtle sweetness I love.
*THE SECRET INGREDIENT* Riced Cauliflower: This is my secret ingredient!
You can’t taste the cauliflower with all the cheese, pasta, and squash flavors. Cauliflower helps to make the sauce creamy and comforting. It also gives the sauce its signature velvety smooth texture after blending.
Cheese: I use 2 different cheeses in this recipe.I wouldn’t say I like to use pre-shredded cheese rather I shred my cheese.
In this recipe, I use high-quality sharp cheddar. I usually add at least one more cheese addition to my casserole. You can try Mozzarella or Gouda, but for this recipe, I used Greyure. Greyure makes for a creamy rich sauce and I love how it mingles with the cheddar.
Other Ingredients
Onion
Butter
Whole Milk
Fresh Cracked Pepper
Garlic Powder
Mustard Powder
Step-By-Step Instructions
Cook the Pasta:
Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
Cook the Vegetables:
In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make the Sauce:
Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add these ingredients to a blender with black pepper, garlic powder, and mustard powder. Blend until smooth.
Combine ingredients:
Pour the blended mixture back into the saucepan. Incorporate 4oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until the cheese is melted.
Note: The stove is off during this step, the cheese will melt from the heat of the puree.
Add cooked pasta to the sauce and stir to combine, ensuring all the pasta is well coated with sauce.
Pour the pasta mixture into a 9 x11 casserole pan.
Make Topping:
Mix Topping (1 oz gruyere, 2oz cheddar cheese, and panko bread crumbs).
Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
Once the mac and cheese is removed from the oven, let it rest for 5-10 minutes before serving.
More Ingredients Additions to this Squash Mac n’ Cheese
What’s special about this Macaroni and Cheese recipe is its many variations. The cook can mix and match cheeses.
Cheeses: I refer to this article by Better Homes & Gardens to help with my cheese selection.
More Flavor: Another fun option? Add a spicy element such as Harissa, jalapenos, or other peppers.
Veggies: Use veggies such as spinach, green beans, brussels sprouts, and tomatoes to make this pasta more veggie-packed.
Pasta: Even the pasta can be changed up! Make the recipe gluten-free with some simple ingredient swaps like gluten-free macaroni.
1lbselbow macaroni or other short pastai.e. penne, rigatoni
1onion, diced
1 tbspbutter
1cupriced cauliflower
5fl. ozmilk1 can
15ozbutternut squash puree1 can
8ozcheddar cheese, grated and dividedsome for sauce and some for melting over top casserole
8ozgruyere cheese, grated and dividedsome for sauce and some for melting over top casserole
1tbsppanko bread crumbs
1tspgarlic powder
½tspfresh cracked pepper
½tspmustard powder
Instructions
Cook The Pasta
Cook your macaroni according to pasta box instruction until al dente.
Drain and set aside.
Cook the Vegetables:
In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make The Sauce
Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add all ingredients to a blender. Blend until smooth.
Combine ingredients
Pour the blended mixture back into the saucepan. Incorporate 6 oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until cheese is melted. Note: The stove is off during this step, the cheese will melt from the heat of the puree.
Add cooked pasta to the sauce and stir to combine, ansuring all the pasta is well coated with sauce.
Pour the pasta mixture to a 9 x11 casserole pan.
Make Topping
Make the topping, 2oz cheddar cheese, 1 oz greyure, and panko bread crumbs.
Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
Once removed from the ove,. let the macaroni and cheese rest for 5-10 minutes before serving.
Like with rice but instead…Farro! This recipe is super creamy, slightly sweet, and absolutely stunning color.
This easy farro risotto is a go-to quick dinner recipe in the autumn when butternut squash is in season.
Why You Should Make This Recipe
These two ingredients combine to create a warm and cozy simple ingredient farro creamy risotto. The whole-grain farro is nutty and chewy and the butternut squash is slightly sweet, yet savory, and the entire dish is oh-so-creamy.
Below I will guide you through the key ingredients for this dish, how to make it, and some tidbits about the fantastic cold weather veggie, butternut squash.
Ingredients
Skip the arborio rice risotto and go for an easy Farro Farrotto!
Farro: I use Semi-Pearled Farro for an easy, convenient, and healthy Farrotto. You could also use pearled or whole grain farro just note, thatthey will have differing cook times. Farro is an ancient grain with a nutty flavor and chewy texture.
Butternut Squash: If you don’t have butternut squash, honey nut squash or acorn squash works. In a pinch, you can even use a can of pumpkin!
Onions & Garlic: These ingredients add depth of flavors and textures.
Jalapenos: The jalapenos give this risotto a lovely yet subtle kick. You can use any other spicy pepper of choice or in a pinch, swap for a tbsp of red pepper flakes.
Half & Half: I enjoy including half and half because it aids in creating a silky smooth and creamy sauce—the option to swap the half and a half for whole milk, heavy cream, or coconut milk.
Crispy Herb Topping: In addition to many other recipes, this topper is fantastic on this Butternut Squash Farro Risotto. Comprised of butter, fresh sage leaves, and cilantro it is a garnish that elevates the meal. Alternatively, you could use fresh herbs such as parsley, cilantro, or basil.
Kosher Salt and Black Pepper
Optional add-ins: Nutritional Yeast (for extra protein), white wine, parmesan cheese or vegan parmesan, fried shallots, frozen peas, chopped greens, or wild mushrooms.
Step By Step Instructions on How to Make Spicy Butternut Squash Farro Farrotto
Roasting The Butternut Squash
Preheat oven to 400 degrees F.
Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
Set the butternut squash mixture aside this is your cooking liquid.
Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking Farrotto
Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
Set aside and sprinkle the crispy herb topping over the risotto before serving.
How To Enjoy This Dish
I like to make this farro risotto recipe with leftover butternut squash soup during the autumn and winter months. It is a great way to use leftovers to make a comforting farro risotto. Below are my favorite ways to serve this dish.
A way to use up leftover Butternut Squash Soup
As a warm and comforting main dish for a lighter meal
As a side dish to baked chicken or tofu
As the main course paired with a salad with frozen peas, nutritional yeast mixed in and topped with vegan parmesan for a delicious vegan dinner.
FAQ (Ask A Dietitian!)
What is Farro?
Farro is a hearty whole grain that has been cultivated for millennia. Farro is known for its nutty flavor and chewy texture. It can be used in Farrotto’s, soups, stews, salads, and grain bowls.
It can be found in stores or online as a whole, pearled, or semi-pearled farro. For this recipe, I used Semi-pearled Farro. Note, the different types of farro have different cook times due to the varying amounts of bran and germ layers present on the grains.
What is Butternut Squash?
This 2 to 3-pound veggie is a type of winter squash. This veggie is related to pumpkins, tastes slightly sweet, and nutty, and can be cooked into a variety of dishes.
How Do You Cook Butternut Squash?
Butternut squash is marvelous in risotto, soups, salads, and sandwiches, among many other dishes. It can also be interchanged with most other winter squash varietals (except for spaghetti squash).
Did you know?! You can eat the skin of butternut squash? That makes preparation that much easier!
There are several ways to cook butternut squash.
These include:
Roasting
Boiling/Steaming
Microwaving
You can also use your air fryer and pressure cooker to cook butternut squash.
Enjoy This Recipe? Check Out Some Other Fall Favorites!
This easy Butternut Squash Farro Risotto recipe is creamy, buttery, and perfect for autumn and winter nights. Pair this with your favorite protein for a cozy balanced meal.
Cut the butternut squash in half (peeled or unpeeled). Remove the stem and seeds. Dice the squash into evenly-sized 1-inch pieces.
Evenly place squash over a parchment-lined baking sheet. Drizzle with avocado oil, salt, and pepper. Toss to ensure the squash is evenly coated. Roast the squash for 30 to 35min, flipping halfway to ensure even roasting.
Once the butternut squash finishes cooking, add it and 1 cup of water (option to use vegetable broth or chicken stock) to a blender or food processor and blend until the squash is smooth. You could also use an immersion blender (hand blender) for blending.
Set the butternut squash mixture aside this is your cooking liquid.Note: It is possible to prep the squash 1 to 2 days in advance.
Cooking The Farrotto
Turn the stove top burner to medium-high heat and heat olive oil in a Dutch oven or large pot. Add onion and saute for 3 to 5 min.
Adjust the stove to medium-low heat (to prevent garlic from burning) and add garlic and jalapeno. Continue to sauté for another 3 to 5 min.
Add rinsed farro, butternut squash mixture, half and half, salt, and pepper to the Dutch oven. Continue to cook on low heat for 30 to 60 minutes. Stir the farro risotto occasionally (approx. every 10 min) to prevent sticking or burning.
Taste the Farro as you cook starting at 30min to check for doneness. The farro should be chewy yet tender.
Crispy Herb Topping
While the Butternut Squash Farro Risotto is cooking, add olive oil to a sautee pan on medium heat. Add herbs and crisp for 3 to 5 min.
Set aside and sprinkle the crispy herb topping over the risotto before serving.
Learn all about how to make Copycat Panera Green Smoothie recipe at home!
Why leave the house when you can make Panera Bread Green Juice Smoothie right in the comfort of your own home!
Why You Should Make This Recipe
There are many reasons why you will love to make this recipe.
Saves Money: Making your own smoothie’s are more economical and you can tweak the ingredients to make it a smoothie with more whole fruits and less added sugars.
Healthy: Not only is this smoothie a delicious breakfast but it’s a great way to bump up your fruit and veggie intake.
Simple & Easy: But most important of all, you can create a delicious smoothie with only a handful of ingredients and you don’t need to add things like cottage cheese, beets, or wheat grass to make the drink “healthy”.
Make your smoothies healthy and delicious without adding too many ingredients! Many people feel the need to include like 10 vegetables to amp up the nutrition. In my opinion, you’ll end up with chunky, salad-tasting soup. In the case of these flavorful drinks, less is more. And you can always eat some cottage cheese with pickled beets and fresh cracked pepper as a snack later! It doesn’t need to be added to this smoothie.
Tools
High-powered blender – I use a Vitamix
Ingredients
Greens – Use spinach, baby spinach, or kale. You could include your favorite greens powder to this step or swap the greens for greens powder.
Mango – I prefer to use frozen mango however mango puree or ripe mango could work too.
Peaches – I prefer frozen
Passion Fruit Juice Cocktail – For tips on how to find passion fruit juice check out my FAQ section, for this ingredient might not be readily available at your local grocery store. This ingredient adds tropical vibes.
Water
Optional: Banana, Coconut Water, White Grape Juice, Honey or Maple syrup, Protein Powder or Collagen!
Step By Step Instructions
Prepare Your Ingredients:
Wash the fresh spinach leaves thoroughly.
Ensure your frozen mango and peach slices are ready to use. You can use fresh fruit if you prefer, but frozen fruit helps create a thicker, colder smoothie.
Add Ingredients to Blender
Place the fresh spinach leaves, frozen mango and peach chunks, passion fruit juice, and (or water) to the blender. For a sweeter smoothie option to swap out the water for white grape juice.
Optional Additions:
If you’d like a creamier texture, add half a banana.
For a sweeter taste, add a tablespoon of honey.
For added protein add unflavored plant-based or whey protein powder. I prefer to include a scoop of collagen powder.
Blend the Ingredients:
Start blending at a low speed to break down the spinach and frozen fruits.
Gradually increase the speed to high and blend until the smoothie is smooth and well-mixed.
If the smoothie is too thick, add a bit more juice or water to reach your desired consistency.
Taste and Enjoy:
A very important step, taste the smoothie and adjust the sweetness or consistency if needed. Add more juice, sweetener, or ice as desired. Serve in your favorite smoothie glass and enjoy!
Smoothie Making Tips
Below are some of my favorite smoothie making tips.
Add protein! For a more filling smoothie add protein. Some of my favorite add ins include Greek Yogurt, protein powder, and nut butter.
Got Leftovers? Make Smoothie Pops! Another refreshing take on this recipe is to make a smoothie pop! Not only is this recipe a nutritious smoothie and refreshing beverage, but it is also a nutritious Popsicle.
Taste and Adjust. After blending taste your smoothie. Adjust for sweetness and consistency.
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FAQ – Ask a Dietitian!
Where can I buy Passion fruit Juice?
Below are a few passion fruit juice options.
Ceres – 100% Passion Fruit Juice from concentrate – You can purchase Ceres Passion Fruit Juice on Amazon or Shaws, EarthFare, World Market, Whole Foods, Sprouts, Publics, MOM’s Organic Market, Hannaford, Big Y, and Morton Williams The Fresh Marketplace. I purchased some from Amazon. Mine came to me a little beat up but still intact!
Welch’s Passion Fruit Cocktail – This product might be more widely available I found it at Safeway.
Evolution – Tropical Passion Juice (apple, orange, pineapple, carrot, mango, passion fruit, lime). This was also available at my local safeway.
Are Green Smoothies Healthy?
Any food can be a part of a balanced and nutritious diet. That being said, if you eat pepperoni pizza, french fries, and chocolate cake after starting the day with a green smoothie, you are likely consuming too many calories from saturated fat and added sugars.
I enjoy starting my day with a green juice smoothie and I might even include a bit of collagen powder to bump up the protein. Continuing the day with veggies, whole grains, and lean proteins will ensure my day is healthy and balanced. That doesn’t mean I might not indulge in a slice of chocolate cake for my friend’s birthday later that day.
Green Smoothies can balanced diet depending on the other foods consumed during that day and week just like how that slice of chocolate cake can also be apart of a balanced diet. It’s about finding harmony in the healthy foods you eat as well as the decidant treats!
What are some other smoothie ingredients that would taste good in a green smoothie?
Below is a list of some ingredients that would taste good in a green smoothie.
Chia Seeds or Flax seed powder – adds fiber and omega-3 fatty acids
Protein Powder or Collagen – adds protein
Nut or Seed butters – adds flavor, protein and healthy fats
Skim Milk – 8g of protein per 1 cup
Almond Milk – for a lower calorie smoothie, however low calorie also means low protein
Green Veggies – like cucumber, celery, or romaine lettuce
Just this morning I made a variation of this smoothie which included 5oz coconut water 3oz passion fruit juice cocktail, 1/2 cup peaches, 1/2 cup mango, a greens powder, and a scoop of Earth Fed Muscle Collagen!
More Delicious Green Smoothie Recipe Combinations
If you love cold beverages in the heat of summer like I do, you will love these flavor combos for more green smoothies!
Cucumber, spinach, pineapple, apple or pineapple juice, ginger, lemon
Spinach, coconut water, banana, pineapple
Greens Powder, water, lemon, ginger, mango or pineapple
What other ingredients do you think taste good in a green smoothie?!
This Copycat Panera Green Smoothie Recipe has passion fruit juice, peaches, mango, and greens! It is refreshing and full of protein and micronutrients, you will love adding this smoothie to your daily routine.
Wash the fresh spinach leaves thoroughly.Ensure your frozen mango and peach slices are ready to use. You can use fresh fruit if you prefer, but frozen fruit helps create a thicker, colder smoothie.
Add Ingredients to Blender
Place the fresh spinach leaves, frozen mango and peach chunks, passion fruit juice, and (or water) to the blender. For a sweeter smoothie option to swap out the water for white grape juice.
Optional Additions
If you'd like a creamier texture, add half a banana.For a sweeter taste, add a tablespoon of honey.For added protein add unflavored plant-based or whey protein powder. I prefer to include a scoop of collagen powder.
Blend the Ingredients:
Start blending at a low speed to break down the spinach and frozen fruits. Gradually increase the speed to high and blend until the smoothie is smooth and well-mixed.If the smoothie is too thick, add a bit more juice or water to reach your desired consistency.
Taste and Enjoy:
A very important step, taste the smoothie and adjust the sweetness or consistency if needed. Add more juice, sweetener, or ice as desired. Serve in your favorite smoothie glass and enjoy!
When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata cheese, all topped with peppery, locally grown microgreens.
Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, andavocado, or go for the classic caprese salad with mozzarella.
Why You Will Love This Recipe
This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes.
You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread.
Ingredients
For this recipe, all you need are 5 simple ingredients!
Burrata Cheese: A simple twist on the traditional caprese salad is a ball of burrata. You can find this cheese at many grocery stores.
Fresh Tomatoes: I’m using cherry tomatoes in this recipe but during tomato season use whatever ripe tomatoes you like. Some other fresh summer tomatoes you could use include thick slices of juicy heirloom tomatoes, quartered grape tomatoes, or even Roma tomatoes.
Fresh Basil Leaves: Fresh and fragrant basil ensures lots of flavor.
Good Olive Oil: I use a quality Extra Virgin Olive Oil such as Graza.
Kosher Salt
Optional Ingredients: Microgreens, pickled onions, a sweet balsamic glaze, and black pepper.
Step By Step Instructions
Prepare Burrata: Place the burrata cheese on a serving platter.
Prepare Tomatoes: Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes.
Drizzle with Olive Oil: Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt: Sprinkle salt over the burrata and tomatoes to taste.
Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
FAQ (Ask A Dietitian!)
What is Burrata
Burrata is an Italian cheese known for its rich and creamy texture. It is made of cow’s milk, however it can also be made with Buffalo milk.
Burrata has a milky, buttery taste with a hint of sweetness and a soft, luxurious, and creamy texture.
It is excellent in salads, served with some crust bread, spooned alongside grilled veggies, or even a topping for pasta and pizza!
Why is it called Caprese
The Caprese Salad is named after the island of Capri a region in Italy. The traditional ingredients include tomatoes, fresh mozzarella, basil, olive oil, and salt. These ingredients are readily available in that region.
The fresh, high-quality ingredients are a big component of Italian Cuisine the minimal preparation allows the ingredients to shine.
More Recipe Ideas
You can get creative with a classic caprese salad. Let your taste buds guide you for it is a matter of personal preference how you enjoy your caprese salad.
Besides the juicy tomatoes, you can include fresh peaches or salad greens. Below are some ways I like to enjoy this salad.
An appetizer for a dinner party.
A simple recipe for a light lunch.
The perfect summer salad with dinner paired with some grilled chicken or fish and some crusty bread or roasted potatoes.
More Tips
Below are some tips when considering this salad this summer!
Think Local Fresh Tomatoes: This recipe shines when tomatoes are as fresh as possible. I especially love this recipe when I’m swimming in my homegrown garden tomatoes.
Season Well: This recipe is excellent when you season the tomatoes with either flaky sea salt or kosher salt to taste. I also enjoy a bit of cracked black pepper to enhance the natural flavors in the ingredients.
Serve Immediately: I am all for that easy recipe that can be made in advance for even easier dinner preparations, however, this recipe is best served right after it is made.
Enjoy The Beautiful Colors: This is a beautiful salad to make with all its layers, colors, textures, and shapes, this salad is truly a work of art. Feel free to snap a picture and appreciate its beauty before diving in!
3tbspextra virgin olive oil (adjust amount per preference)
½tspkosher salt
Optional: Top with cracked black pepper, balsamic pickled onions, or microgreens
Instructions
Prepare Burrata
Place the burrata cheese on a serving platter.
Prepare Tomatoes
Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil
Sprinkle the julienned basil leaves over the burrata and tomatoes.
Drizzle with Olive Oil
Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt
Sprinkle salt over the burrata and tomatoes to taste.
Serve & Enjoy
Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
