If you’re on the lookout for a dish that’s equal parts elegant and effortless, the Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe is your new best friend. This vibrant creation plays with textures and flavors—creamy burrata meets sweet, slightly caramelized oranges, while nutty pistachios and fresh mint add lively crunch and brightness. The pomegranate seeds sprinkle jewel-like bursts of tartness into every bite, making this an irresistible plate that’s perfect for impressing guests or treating yourself to something genuinely special.
Ingredients You’ll Need
This recipe calls for a handful of simple, fresh ingredients, each bringing something unique to the table. The freshness of the burrata, the sweetness and slight bitterness of the burnt oranges, the crunch from pistachios, and the punch of pomegranate combine to create a visually stunning and flavorful dish.
- Orange or blood orange: Opt for blood oranges if you want a splash of deep red color and a more complex citrus flavor.
- Extra-virgin olive oil: Use a good quality oil for rich, fruity undertones that enhance the dish’s layers.
- Burrata (about 1/2 pound ball): The star of the dish; its creamy texture brings lusciousness that balances the citrus.
- Pomegranate seeds (1/3 cup): Fresh and juicy, they add sweetness and a refreshing pop.
- Pistachios (1/4 cup, roughly chopped): For a delightful crunch and slightly earthy flavor.
- Nigella seeds (2 pinches): These bring a subtle peppery note with a mild onion flavor to invigorate the palate.
- Sumac (1/2 tsp): Its tangy, lemony essence complements the burnt orange beautifully.
- Sea salt flakes (1-2 pinches): Finishing with flaky salt adds texture and heightens all the flavors.
- Freshly ground black pepper (to taste): A dash to sharpen and balance the sweetness.
- Fresh mint leaves (1 handful, torn): Adds herbaceous freshness that brightens every bite.
How to Make Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe
Step 1: Prepare and Burn the Oranges
Start by peeling your orange or blood orange with a sharp knife, removing as much white pith as possible for a cleaner, less bitter taste. Slice the orange into thick rounds. Heat a non-stick pan over medium-high heat with a drizzle of olive oil. Place the orange slices in the pan and let them caramelize until they develop beautiful golden-brown spots—this ‘burnt’ effect adds just the right touch of bitterness that balances their natural sweetness.
Step 2: Arrange the Burrata
Place the ball of burrata gently on a serving plate. Its creamy interior is the perfect backdrop for the vibrant colors to come. If you like, score the burrata gently with a knife to encourage the creamy inside to ooze slightly once served.
Step 3: Assemble the Components
Place the burnt orange slices around and slightly overlapping the burrata on your serving plate. Scatter the fresh pomegranate seeds and roughly chopped pistachios over the top and around the dish to introduce a mix of crunchy and juicy textures.
Step 4: Season and Finish with Herbs
Sprinkle the nigella seeds and sumac evenly to layer complex, tangy flavors. Add pinches of sea salt flakes for crunch and seasoning, and grind fresh black pepper over everything. Finally, finish with a generous handful of torn fresh mint leaves and a careful drizzle of extra-virgin olive oil to tie all the elements together harmoniously.
How to Serve Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe
Garnishes
To elevate your serving, consider adding a few extra mint sprigs on top for visual appeal. A quick sprinkle of edible flowers or microgreens also pairs beautifully with the colors and textures here. These delicate touches not only highlight the freshness but make the dish feel extra special.
Side Dishes
Serve alongside crusty artisan bread or warm flatbreads to balance the creaminess of the burrata and to soak up the flavorful juices from the burnt oranges. A light green salad with a citrus vinaigrette or simple roasted vegetables would provide a lovely complementary backdrop without overpowering this flavorful star.
Creative Ways to Present
Try building this salad as a layered parfait in clear glasses for an impressive appetizer or create mini shareable plates for gatherings. Alternatively, arrange the oranges and burrata on a wooden board with piles of pistachios and scattered herbs for a rustic, inviting platter that encourages communal eating.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Keep the burrata separate from the oranges if possible to avoid it becoming too watery, and add fresh mint just before serving again to keep its flavor vibrant.
Freezing
This dish is best enjoyed fresh as the texture of burrata does not freeze well and can become grainy upon thawing. It’s recommended to prepare only the amount you intend to enjoy immediately rather than freezing.
Reheating
Since this is a fresh and cold dish, reheating is not advised. If desired, you can briefly warm the burnt orange slices in a pan before reassembling the salad to serve, but avoid applying heat to the burrata to preserve its creamy texture.
FAQs
Can I use other types of oranges for this recipe?
Absolutely! Regular navel oranges work wonderfully if blood oranges aren’t available. Each type offers a slightly different flavor and sweetness level, so feel free to experiment with what you have on hand.
Is there a substitute for burrata if I can’t find it?
You can substitute burrata with fresh mozzarella or ricotta for a similar creamy texture, though burrata’s richness and silky center are what make this recipe truly special.
Can this recipe be made vegan or dairy-free?
Yes, consider using a plant-based creamy cheese alternative like cashew cream cheese to maintain the luscious texture, though the flavor will naturally differ from authentic burrata.
How do I toast pistachios to enhance their flavor?
Toasting pistachios is simple—just place them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned, stirring often to prevent burning. This brings out their nuttiness and crunch.
What is the role of nigella seeds in this dish?
Nigella seeds offer a subtle onion-like and peppery flavor with a slight herbal quality, giving an exciting depth that contrasts beautifully with the sweetness of the oranges and creaminess of the burrata.
Final Thoughts
I can’t recommend the Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe enough—it’s a perfect blend of fresh, crunchy, creamy, and tangy all in one gorgeous plate. Whether you’re hosting friends or simply spoiling yourself, this vibrant combination lends a sense of celebration to any meal. Dive in and enjoy the delicious layers of flavor for yourself—once you try it, you’ll keep coming back for more.
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Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings (can serve 2-4 as appetizer)
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant salad featuring creamy burrata paired with caramelized burnt oranges, crunchy pistachios, tangy pomegranate seeds, fragrant mint, and a hint of spice from nigella seeds and sumac. Perfect as a light appetizer or elegant snack.
Ingredients
Produce
- 1 orange or blood orange
- 1 handful fresh mint leaves, torn
- 1/3 cup pomegranate seeds
Dairy
- 1/2 pound ball of burrata
Pantry
- Extra-virgin olive oil, for drizzling
- 1/4 cup pistachios, roughly chopped
- 2 pinches nigella seeds
- 1/2 tsp sumac
- 1–2 pinches sea salt flakes
- Freshly ground black pepper, to taste
Instructions
- Prepare the orange: Using a sharp knife, carefully slice the orange into 1/4-inch thick rounds, removing seeds as you go. Ensure slices are even for consistent caramelization.
- Caramelize the orange slices: Heat a non-stick skillet over medium-high heat. Place the orange slices in the pan and let them cook undisturbed for about 2-3 minutes or until the underside develops a golden-brown, slightly burnt caramelized crust. Flip and repeat on the other side for 1-2 minutes. Remove and set aside.
- Arrange the burrata and toppings: Place the burrata ball on a serving plate. Arrange the burnt orange slices around or partially on top of the cheese. Scatter pomegranate seeds and roughly chopped pistachios evenly over the orange and burrata.
- Season and garnish: Sprinkle nigella seeds and sumac over the dish. Add sea salt flakes and freshly ground black pepper to taste. Drizzle with extra-virgin olive oil generously. Finally, scatter torn fresh mint leaves across the top for a fragrant finish. Serve immediately.
Notes
- Use blood oranges for a more vibrant color and slightly sweeter taste.
- Be careful not to burn the orange slices too much; a slight caramelization enhances flavor without bitterness.
- Toasting the pistachios lightly before chopping can add extra crunch and flavor.
- This dish is best served fresh to maintain the creamy texture of the burrata.
- Sumac adds a tangy zest; adjust quantity to your preference.
