Portugal Salad
Description
Brock and I enjoyed this as an appetizer on the (slanted) patio of a tiny cafe in a alleyway in Portugal this spring. As an appetizer, baby arugula was used, everything was diced quite small, the pesto was more of a light dressing than a sauce and it was serve with salted, crunchy baked crackers – the idea being you get a bit of everything in each bite. We loved it so much we tried it immediately when we returned home and have probably had it now dozens of times over the summer. It’s turned into a delicious comfort/anytime snack/meal. Below is an outline – TRUST – I promise you’ll love it – enjoy!
Ingredients
For each plate/bowl;
– a couple of large handfuls of arugula
– 8 to 12 cherry or grape tomatoes halved or quartered
– one whole mini burrata – or a half, or a quarter of a large one
– about a 1/4 cup of chopped, roasted/salted cashews
– your favorite pesto (ours is always nut free and basil forward) – as thin or as thick as you wish
That’s it!
Instructions
Pile everything into your bowl or plate, ideally in a pretty and appealing way. If the burrata is whole, slice it open before drizzling on the pesto, and be generous with the pesto drizzle. This is a salad that you need to work at as you eat it – make an effort to get a bit of everything on every bite. This is amazing on it’s own but also really lovely with any additional protein that you’re craving to make it meal-size!
