Burrata Salad with Fried Zucchini and Vegetable Chips
This sophisticated salad features delicate, crispy vegetable chips made from beets and eggplant, alongside tender fried zucchini. These elements are artfully combined with creamy, luxurious burrata and crunchy toasted sourdough. The dish offers a delightful interplay of textures and fresh, savory flavors, creating an elegant starter or light meal that's both comforting and refined.
Equipment
- 1 Large Frying Pan/Skillet For frying vegetables and potentially toasting bread
- 1 Mandoline Slicer Recommended for uniformly thin vegetable chips
- 1 Tongs For safely handling hot items during frying
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 medium beets
- 1 medium eggplant
- 4 tablespoons rapeseed oil divided, or more as needed
- 1 pinch flaked salt
- 1 medium fresh zucchini thinly sliced
- salt and freshly ground black pepper to taste
- 2 cloves garlic crushed and finely chopped
- 4 sprigs parsley chopped, or more to taste, divided
- 1 4 ounce ball burrata, torn
- 8 slices sourdough bread or more to taste
Instructions
- Thinly slice beets and eggplant, ideally using a mandoline for uniform thickness, and prepare zucchini slices.
- Heat 2 tablespoons of rapeseed oil in a large skillet over medium-high heat. Fry beet and eggplant slices in batches until crisp and golden. Transfer to paper towels to drain and immediately season with flaked salt.
- In the same skillet, add the remaining 2 tablespoons of rapeseed oil. Fry the thinly sliced zucchini until golden brown and tender-crisp. Drain on paper towels and season with salt and freshly ground black pepper.
- Finely chop the garlic and parsley, reserving some parsley for garnish.
- Toast the sourdough bread slices until golden and crisp.
- Tear the burrata ball into rustic, appealing pieces.
- To assemble, arrange the toasted sourdough bread on individual serving plates.
- Artfully layer the fried zucchini slices and crispy vegetable chips over the sourdough.
- Nestle the torn burrata pieces among the fried vegetables.
- Garnish generously with the chopped garlic, fresh parsley, and a final pinch of salt and black pepper to taste.
Notes
Achieving truly crispy vegetable chips requires consistent, paper-thin slicing; a mandoline is highly recommended. Fry vegetables in batches, ensuring oil is at the correct temperature (around 350-375°F or 175-190°C) to prevent sogginess. Drain thoroughly on paper towels and season immediately with flaked salt. For the fried zucchini, cook until golden and tender-crisp. Toast the sourdough to a deep golden color for structural integrity and a pleasant textural contrast against the creamy burrata. Serve the burrata at room temperature to appreciate its full flavor and luscious texture. A drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice over the finished salad can elevate the dish further.