Wild Herb Salad on Orange Carpaccio with Burrata and Caramelized Tomatoes

5 from 3 votes
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 195 kcal


  • 250 g Wild herbs Salad
  • 3 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Water
  • 1 tbsp Lime juice
  • 1 tsp Mustard
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Curry powder
  • 3 Pc. Oranges
  • 5 Pc. Burrata (Italian cream cheese)
  • 15 Pc. Cherry tomatoes
  • 3 tbsp Powdered sugar
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Water
  • 30 g Pine nuts
  • 70 g Black pitted olives


  • Mix the olive oil, balsamic vinegar, water and lime juice and let the dressing stand. Wash the wild herb salad and mix with the dressing. Peel oranges and cut into wafer-thin slices. Spread 4 slices on a plate and spread the marinated wild herb salad on top.
  • Chop the pine nuts and black olives and fry them in a pan until they are nice and crunchy. Melt the powdered sugar in a pan, deglaze with balsamic vinegar and water and toss the cherry tomatoes on all sides. Distribute the cherry tomatoes on the plate and open the burrata in the middle and place on the salad. Spread the pine nut / olive crunch on top.


Serving: 100gCalories: 195kcalCarbohydrates: 13.4gProtein: 1.9gFat: 14.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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