This is one of those salads that comes together in minutes but has so much flavour. Crisp cucumber ribbons are paired with creamy burrata, briny olives and capers, with little pieces of sun-dried tomato adding a touch of sweetness. Lemon juice and zest cut through the richness of the burrata, while good extra virgin olive oil brings everything together.
I love turning the cucumber into long ribbons with a vegetable peeler. They’re delicate enough to wrap around the creamy burrata, while still keeping plenty of crunch. The olives and capers add little salty, briny bursts, and the sun-dried tomatoes bring a deeper sweetness that works particularly well with the fresh cucumber and lemon.
There’s no real need to measure everything here. Add as much of each ingredient as you like, depending on how salty, lemony or rich you want the salad to be. Finish with plenty of lemon zest, freshly ground black pepper and flaky sea salt, and serve straight away while the cucumber is crisp and the burrata is at room temperature.
