Blistered Green Bean and Burrata Salad

by Rebekahcooked up on June 28, 2017

Well, we were waiting for it, and summer finally hit Portland last week – and in a big way. A couple of 95+ degree days was enough for us to basically put a big pause on cooking after 9 a.m.!

Blistered Green Bean and Burrata Salad | PDXfoodlove

Dave’s parents were visiting and he and his dad worked hard at painting the outside of our house. I had my own projects going on, and one of them was making sure everyone is fed (it’s amazing to me how people forget to eat during very intense workdays – but then, I do it myself on long shoot days, so I guess I can’t talk!). Some days I was able to prep food early in the day when it wasn’t too hot, but we ended up eating out a lot as well (which is fun to do anyway, when you have visitors!

Blistered Green Bean and Burrata Salad | PDXfoodlove

Thankfully, that heat wave only lasted a couple of days, and we are back to cooking at home again, and in the evenings, because it’s not so gross outside. Phew! My poor plants in the garden definitely have a little sun scorch on them.

Blistered Green Bean and Burrata Salad | PDXfoodlove

This salad is one I have now made twice in celebration of summer’s arrival. It’s easy, it’s quick, and it’s healthy! (Yeah, there’s cheese – burrata, no less. IMO, a healthy diet incorporates PLENTY of cheese!) It’s also naturally gluten free and low carb.

It takes only a couple of minutes to whip up – blistering those green beans – but it’s basically foolproof and is a great side to so many different proteins. I have a feeling we’ll be making a lot more of it this summer. Let’s be honest, I will take any opportunity to eat more burrata!

Blistered Green Bean and Burrata Salad

Blistered Green Bean and Burrata Salad


  • 1/2 lb fresh green beans, ends trimmed
  • 1 tbsp. canola oil
  • 1/2 tsp. white miso (optional, if you prefer low carb)
  • 1 large heirloom tomato
  • 2 small or 1 large ball of burrata, split open
  • 1 Tbsp. best quality extra virgin olive oil
  • 2 Tbsp. your favorite fresh pesto
  • 1 Tbsp. fresh basil leaves, torn
  • salt and pepper


  1. In a large skillet, heat the canola oil over medium heat. Add the green beans and cook without moving for five minutes, or until you get some blistering on the beans. Toss and cook for another -5-10 minutes, or until the beans can be pierced with a fork, but not too easily. Toss with miso when done cooking.
  2. Meanwhile, cut the tomato into wedges and split open the burrata. Toss the beans, tomato and burrata together in a serving dish and top with olive oil, pesto, fresh basil and salt and pepper to taste.
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1 Comment

  1. This is a great reminder to get all your burrata loving in while tomatoes and green beans are at their peak. Terrific pic, too!

    Comment by Sarah Kline — June 30, 2017 at 2:51 pm

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