Persimmon and Burrata Salad

Fresh, bright flavors can turn a simple dish into something unforgettable. This Persimmon and Burrata Salad is the perfect example of how seasonal fruit, creamy cheese, and crisp toppings come together to create a plate that feels both elegant and easy. With the sweetness of fuyu persimmons, the tang of yuzu juice, and the crunch of golden fried shallots, every bite is layered with taste and texture.

The Magic of a Persimmon and Burrata Salad

What makes this recipe special is its balance. The creamy burrata pairs beautifully with the juicy persimmons, while basil adds a fresh herbal note. A drizzle of extra virgin olive oil ties everything together, and the crispy shallots bring that irresistible crunch. It’s a dish that looks stunning on the table, yet is simple enough to prepare at home. Whether you’re serving it as a starter, a light lunch, or a show-stopping side, this persimmon burrata salad is sure to impress.

Persimmon and Burrata Salad

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• Author: Curtis Gamble

Print Recipe

Description

Sweet persimmons are layered with creamy burrata, fresh basil, and a splash of yuzu. 

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Ingredients

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• 3 fuyu persimmon
• 3 to 4 shallots, sliced into 1/4 in rings
• 4 oz burrata
• Several basil leaves
• Yuzu juice
• Canola oil
• EVOO
• Salt and pepper to taste

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Instructions

For the fried shallot:

1. In a small pot, more tall than wide, add shallots and cover with canola oil. The idea is there to be enough oil for the shallots to have some room to move as they fry.
2. Turn on medium heat and bring up slowly to a fry, DO NOT STIR.
3. When they are a light golden brown, use a strainer to pull them from the oil and drain on paper towels and salt and pepper them.
4. Let cool and don’t move them too much.

To finish:

1. Slice persimmons on a Japanese mandolin about 1/8th of an inch thick.
2. Lay flat on a large serving plate, slightly overlapping them. Season with salt and pepper.
3. Next tear the burrata into small bite-sized pieces and place them on top of the persimmons equal distance apart, The idea is to create a nice flat platter of perfect persimmon bites.
4. Then tear basil leaves into small bite-sized pieces. Take your yuzu juice and lightly spritz a small amount across the salad then top with extra virgin olive oil and crispy shallots. Enjoy!

Food and recipes by Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

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