burrata with lentils and basil vinaigrette Recipes

burrata with lentils and basil vinaigrette

Although I will happily eat burrata — that lush mozzarella-on-the-outside, creamy-ricotta-center cheese from Puglia’s Razza Podolica’s cows by way of skilled craftsmen — with a knife and fork, quartered on a plate, drizzled with olive oil and balsamic, flaky sea and pepper with or without a few tiny tomatoes all around and sometimes even some basil from this day until the end of days and never want for anything else, two small things about this will forever plague me: this is an expensive undertaking and when I’m done, I will still probably be hungry for dinner.


what you'll need

What’s a girl to do when she likes fancy things but doesn’t have the trust fund to support it? I may approach the subject jokingly, but as any of us who has attempted grocery shopping on a budget knows, the struggle is real. Do you save your favorite ingredients for special occasions? Do you save it for cooking-for-one nights, to limit the financial hit of it all? My way is instead to try to stretch things, forever looking for ways to turn luxurious appetizers like this into a full, actually sating, meal.

little green lentils
basil vinaigrette-ing

If burrata — which, by the way, means “buttered,” in case you weren’t yet convinced you needed it in your life — is such a star, why not let it carry a dish? I found my a-ha moment in the Polpo cookbook from the eponymous London restaurant I fell in love with a few years ago. (I talk about it more, by way of spinach pizzettes, over here.) Here, atop an excellent warm lentil and vegetable salad, the burrata is treated the way a poached egg would be elsewhere, allowed to break open and spill out, enriching everything around it. I took a few liberties with the recipe; I merged the basil oil and mustard vinaigrette into one thing, because who wants to make two dressing on a weekday night and I swapped the carrots and celery for the zucchini that’s everywhere right now, but kept what I felt was the essential part: luxury in a wholesome weeknight format.

burrata with lentils and basil vinaigrette00

Previously

One year ago: Raspberry Crushed Ice
Two years ago: Raspberry Swirl Cheesecake
Three years ago: Kale Salad with Pecorino and Walnuts
Four years ago: My Favorite Brownies
Five years ago: Tomato Salad with Crushed Croutons
Six years ago: Sweet Corn Pancakes
Seven years ago: Lobster Rolls and Espresso Chiffon Cake with Fudge Frosting
Eight years ago: Chocolate Peanut Butter Cake
Nine years ago: Plum Almond Tart

And for the other side of the world:
Six Months Ago: Broccoli Melts
1.5 Years Ago: Perfect Corn Muffins
2.5 Years Ago: Chocolate Peanut Butter Cheesecake
3.5 Years Ago: Italian Stuffed Cabbage
4.5 Years Ago: Lasagna Bolognese

Burrata with Lentils and Basil Vinaigrette

  • Servings: 6
  • Time: 45 minutes
  • Print

As discussed, burrata can be a bit of an investment. This dish is stunning, absolutely luxurious with 2 large 8-ounce balls of burrata over it (it also makes a 6 meal-sized portions; I show it up top with 1/2 the lentil portion and about 5 ounces burrata) but should the price of this give you a small panic, you can also use half as much for a still lovely but less posh meal.

If you think you’re not a lentil person, have you tried lentils de puy? Tiny, almost nutty in flavor and keeping intact when cooked, they’re so wonderful in salads, warm and cold, I’m convinced that they can convert anyone. Sure, they’re a household staple in France, but here they can be found at a lot of grocery stores or ordered online.

    Lentils
  • 1 1/2 cups dried lentils de puy or other small green lentils
  • 1 tablespoon olive oil
  • 2 medium zucchinis (about 6 ounces each), diced
  • 1 small or 1/2 medium onion, diced
  • Leaves from 3 fresh sprigs thyme
  • 2 small or 1 large garlic cloves, minced
  • Salt and freshly ground black pepper
  • Basil vinaigrette
  • 1 1/4 cups fresh basil leaves
  • 2 teaspoons smooth Dijon mustard, plus more to taste
  • 1 tablespoon plus 2 teaspoons red or white wine vinegar
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Assembly
  • 2 large balls of burrata (or 4 smaller ones), at room temperature (see Note up top)
  • Sea salt and more black pepper
  • A few small basil leaves for garnish

Cook lentils: Pick over and rinse lentils. Place them in a medium saucepan and cover with 3 inches of cold water, seasoned well with salt. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain and set aside.

Meanwhile, make vinaigrette: Blend basil, mustard and vinegar together in a food processor. With machine running, drizzle in olive oil in a thin stream. Season well with salt and black pepper. You’ll need to scrape the machine down a few times to get all of the leaves minced. No food processor? Very finely mince leaves on a cutting board with a sharp knife. Place in medium bowl and whisk with mustard and vinegar. Drizzle in olive oil in a thin stream, whisking the whole time. Season well with salt and pepper.

In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add zucchini, onion, thyme, salt and pepper and cooking, stirring frequently, until softened and just barely picking up color, about 9 minutes. Add garlic and cook 1 minute more. Add cooked lentils back to pan and stir to mix and re-warm; you can add a splash of water if they’re sticking. Adjust seasonings to taste.

Assemble: Transfer lentil-vegetable mixture to a large, wide serving bowl and stir in 2/3 of vinaigrette. Place intact* burratas on top and then cut into quarters with a sharp knife so you don’t miss any of the wonderful stuff that spills out. The warmth of the lentils will melt it further. Drizzle with a little extra vinaigrette, a few pinches of sea salt and a couple extra grinds of black pepper. Scatter basil leaves over and dig in.

(* Unless you’re me and tripped walking home from errands yesterday because you were carrying too much and smashed blueberries, cherries, heirloom tomatoes and burratas and now I am grumpy despite having a Muppet bandaid on each knee.)

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136 comments on burrata with lentils and basil vinaigrette

    1. deb

      Definitely spring for the pound of that one. An 8-ounce ball at a fancy cheese shop is often $8 to $10. That said, I bought Bel Gioso brand last week and forgive me, fancy cheesemongers, it was excellent and much more budget-friendly, while also not going bad in 24 hours.

      1. S

        Bel Gioioso cheese is great, don’t feel apologetic about it (says a Wisconsin resident and cheese-fan) Their ricotta is also excellent and has no added ingredients. :)

          1. Natalie

            Ha – yes. My family is Pugliese and while eating burrata with my cousins is one of the greatest eating experience of my stinkin’ life the Trader Joes version actually surprised me! It’s only 5 dollars for two balls and I can afford to eat them all the time. I’ve actually enjoyed the TJs version more than pricey imported containers!

        1. MelissaBKB

          I just tried Bel Gioso ricotta for the first time last week and it blew the store-brand out of the water!! Which is basically all we have around here.

          What I had leftover from making Deb’s Bowties with Sugar Snaps Lemon and Ricotta, I ate barely sweetened with fresh-picked peaches as an afternoon snack for a few days. So good!

  1. Sara

    I have made this several times from the Polpo cookbook. It’s excellent and guests love it. The blue cheese can be left out too.

      1. deb

        I always wondered if was an editing error because it doesn’t seem otherwise referenced in the lentil recipe or photo… They want you to use the mustard dressing from another salad and that dressing has blue cheese stirred in but it wasn’t clear that they’d meant the blue cheese too. I mean, I wouldn’t dislike it here (or anywhere, I adore blue cheese) but I’m not positive it is essential. Did you feel it was?

        1. Verena

          I have eaten this exact dish at Polpo in London on my 26th birthday, the day I got engaged and the day I found out I was pregnant. Definitely no blue cheese in it. My now husband has given me the book and I can see from where the confusion arises, but there’s no blue cheese with the burrata!

  2. Natali

    This dish looks SO delicious and interesting! I just bought burrata today so I’m totally making this for my lunch tomorrow. :)

  3. ann

    Is this a dish that you should eat all at once, or will it keep for leftovers? (or would you partition the lentils and save a second piece of burrata for leftovers?)

    1. deb

      We absolutely had enough for two nights. I didn’t dress the second half or put the burrata on it. Will rewarm tonight, mix with remaining dressing, then put the cheese on top. (Can’t wait!)

    1. deb

      My mother always kept the top of a box or key cooking information from a package in the jar with the item, which comes in handy more often than not. So, it’s part of the Sabarot box that I was clearly too lazy to trim with scissors to the essential parts and shoved it almost all in.

  4. Aarthi

    Do you think this will work with black lentils? I have everything else except for that. These are all my loves so I am so excited to see them in one dish. I used to make a meal out of a buratta salad by adding a garlic toasted bread but this looks even better!

  5. Rachael

    Deb, I love your ricotta recipe, and was wondering if you’d ever had a try at burrata? How hard would it be to make at home, do you think?

    1. deb

      I think it’s way more difficult. First, you have to make mozzarella which is a lot of stretching and kneading and then you have to form a big hollow bag of it and fill it either minced mozzarella and cream mixture (i.e. quite liquid and tricky) or a very soft ricotta and basically wrap it like a bag around it and tie it off and I’m 100% okay with leaving this to the experts forever. :)

  6. foxwithnoname

    Not recipe-related at all, but alas!, in my feed reader, the images on this post are ENORMOUS. This has never been a problem before. Any chance a setting somewhere has been changed that could be changed back? Cheers!

    1. deb

      Huh. We can look into it. The RSS feed hasn’t been working properly since the redesign and isn’t fixed yet. What you’re seeing is kind of a hack until it’s right again. Still, it shouldn’t be a mess…

  7. lauraguill

    I’ve made variations of this (usually with carrot, celery, and red wine vinegar/mustard dressing), and yes — even the smallest bit of burrata can make it feel like a luxury. But it’s usually my go-to in winter, when I want a bit of indulgence… I’m excited to have another incarnation with zucchini for summer!

    And ditto on the lentils de puy. I was not big on lentils until I tried them, and now I’m a total convert.

  8. Mmm. I am living in Italy right now, where burrata is cheap and plentiful. Definitely going to try making this! The biggest challenge will be finding lentils – and then getting my Italian father-in-law to eat them!

    1. ADS4

      My family is Italian-American -but we grew up eating lentils (lenticchi with spaghetti). Our family is from near Pompei and Calabria – but curious as to where in Italy lentils are a foreign concept?

    2. I’d have to agree with ADS4. For the (short) time I lived in northern Italy, I was able to find lentils, was served lentils, and saw them on menus. Maybe you just don’t acknowledge that they are lentils and all will be fine?

  9. Perri

    Deb. Deb! This recipe is saving me in the heat of summer and (drumroll please) I have all of the ingredients! …Quick question for you though – I want to make the dressing by hand without the food processor. If I finely chop the basil, can I just use a whisk to get that beautifully emulsified texture or would it be best for me to just suck it up and make a ton more dishes?

    1. Kathy K

      Haven’t noticed if anyone else mentioned it, but if you have a hand blender, you can blend the ingredients for the vinaigrette right in a (Mason) jar.

      1. deb

        Good idea. But I have trouble getting herbs ground well with mine, then again, I recently realized it was 12 years old, maybe it’s time for an upgrade. I mean, this is how it happens, right? One day your kitchen is filled only with new shiny things and the next your kids are like “Mom, this tin of spice has been here since the 80s, maybe it’s time for an update?” I digress…

  10. emilyadi

    Thanks for sharing your tripping story. I recently tripped walking home (on a bustling street, of course) and it was so embarrassing. I sported bruises and many, many band-aids for a good two weeks. My partner assured me it’s not a big deal, but how often do you see adults face planting next to you? It helps knowing I’m not the only adult who trips :)

    1. Kari G

      Alas, I also face-planted a couple months ago on my walk into work. Spilled all the coffee I had been planning on making a few batches of iced coffee with too. That was the biggest blow, by far. I think you can still see the coffee stain/remains.

    2. Katie

      I face planted a few months ago as well. It was so embarrassing and really painful – I had huge bruises on my knees for a couple weeks. Glad to know I’m not alone!

    1. Rachel Darcy

      Please no. You need Puy. I have tried to swap regular green lentils for puy in a similar recipe as I couldn’t find them where I was staying, but the taste was missing. I think regular green lentils are pretty tasteless anyway, much prefer brown or red, but Puy are superb and luckily easy to find in London where I live.

  11. Ashley

    For anyone that has a Coscto nearby and a membership to boot, you can get a tub of BelGioso burrata for pretty darn cheap ($6-7 in Utah!). And in my household of only two, the tub lasts up to a week even with me snacking on a piece daily. Oh, Coscto. Making posh accessible to everyone. Thanks, Deb! I’ll have to give this recipe a shot soon!

  12. Christie

    I have actually not yet tried buratta for just the reasons you mention. I’m so excited you’ve presented me with a proper excuse to finally buy the stuff!

    1. deb

      We only put the burrata and the dressing on the portion we’ll eat and store them separately. This way when you rewarm the lentil mixture the dressing added after will stay bright and the burrata won’t lose its fresh texture.

    1. deb

      The original recipe uses carrots and celery, a more traditional pairing with lentils. No reason you cannot add any vegetable you’d enjoy here.

  13. TECHNICAL (website) PROBLEM: You kindly answered all the questions, Deb, but your answers only show up under “All Comments,” not under the “Questions” tab!

    (I plan to make this recipe tonight, and will report back.)

  14. nutsandblueberries

    Such an easy and great recipe. I really love lentils and I was so happy first time I don’t overcooked them. Haha. I never tried burrata but really Need to check if I can buy it here in Germany. xoxo Janine

  15. Thought you would like to know about the misspelling of “Assembly” in the gray ingredients box. Also, my husband and I discovered burrata last summer after reading and making the Tomato and Stone-Fruit Panzanella recipe that was published in the WSJ. http://www.wsj.com/articles/tomato-and-stone-fruit-panzanella-with-burrata-1438957860. This Panzanella is a great use of those heirloom tomatoes that unfortunately got smashed. I don’t know if I will be able to convince my husband that there is another burrata recipe worth trying, but I think I can sell him on how we can use more of our fresh herbs with this one. :-)

  16. I read you first sentence without taking a breath. Whew!! It was a feat but I’m Italian, I talk fast, I read even faster and when I read burrata I had to get it all in. I love that cheese and I know what you mean about keeping the budget. My weakness is cheese — why does it have to be so expensive?? This recipe sounds amazing. I could eat this every day!! Can’t wait to make it.

  17. Carmen

    I once had a almost beef lentil stew with very few ingredients at a small restaurant in Rome and I have always wondered how to recreate it. It used the same brown lentils, which I think are far better than the green ones. Have you seen a recipe ever for something like this?

    1. deb

      In Italy, there are small brown lentils (I only know them as lenticchie, but that’s the name for all lentils I think) that are very close to de puy, in that they hold up well in salads and don’t fall apart like our brown lentils here. I think a beef lentil stew sounds delicious.

  18. JP

    Just wanted to say, I hope your knees heal quickly. Once I missed a curb and went down that way, both knees, in front of a bunch of construction workers. I was so embarrassed! I sort of slunk home, bleeding. Made me wonder how kids get over that sort of thing so quickly, because I remember it as really hurting a lot! Sorry about your owie, not to mention the produce and cheese!

  19. Leatha

    I am so making this!! Burratta, YUM! So good even alone with big flakes of sea salt. I have found de Puy lentils at Target, of all places. Also, Whole Foods and our local natural foods stores both have them in the bulk section.

  20. L from G

    That was excellent!! I made it with tiny black lentils (called Beluga lentils here in Germany) since I discovered I was out of Puy lentils. The combination of the warm lentils and zucchini with the basil vinaigrette and the Burrata cheese (someone questioned whether it was available in Germany, and the answer is definitely yes) was delicious. My husband also enjoyed it and said that for him the burrata made all the difference and that he would probably not have liked it without. Thank you once again for a great and simple idea for a weekday dinner I could never have thought of myself.

  21. EastWestGirl

    Great use of late summer vegetable and herb garden bounty! My lentils were quite brown and, although it tasted fantastic, you know what it looked like.

    Cooked my lentils in chicken broth and chopped up baby mozzarella balls.

    Tasting delish while eating well. Feeling proud of myself.

  22. Allison

    This was totally delicious!! I cheated and used the pre-steamed lentils from Trader Joe’s, and I managed to kill my thyme plant so I had to use dried. I prefer more firm zucchini, so I waited until the onions were translucent and added them with the garlic. My carnivorous husband approved.

  23. Martina Moritz

    We tried this recipe yesterday and we loved it. Since we had a lot chervil at home, we used that instead of basil. I am sure the flavor was quite different, but still great. Thanks for the inspiration!

  24. regina siciliano

    I am a great fan of lentils and also burrata. Can’t wait to try this delicious recipe.By the way- love your new webside.

  25. Peanut

    Oh lord this was good. The favors are amazing and the dish came together easily. I don’t have a food processor but my vinaigrette came out just fine. Only thing was I would have liked more zucchini and fewer lentils

    Any make ahead or leftover storage tips for this dish? I was thinking I could store the lentil/zucchini mixture and the vinagrette in separate containers, then assemble them and top with a fresh ball of cheese when I’m ready to serve. Thanks!

    1. deb

      I stored the lentils and vegetable together and the dressing separate. I stirred more dressing in once I’d rewarmed the lentils and add the burrata right before eating. You can totally rewarm with with all of the ingredient altogether, but you’ll get the most out of the flavors and textures this way.

  26. Jerae Bjelland

    Absolutely delicious! I added ground beef and sliced crimini mushrooms to cook with the zucchini mixture. My 1 1/2 year old loved it, too (I left off the vinaigrette for his portion). This recipe is a keeper and my new favorite lentil dinner. The basil mustard vinaigrette is so flavorful and the addition of the burrata is sublime. Thank you!

  27. Kristine

    Sorry, but my husband and son don’t feel like they ate unless there is meat… what do you think would be a good meat to add to this? Italian sausage?

  28. Jane M

    Got all the ingredients to try this recipe. I shop at The Restaurant Depot- don’t hate but burrata is affordable! PS is it terrible that I giggled over your fall! Believe me, I was NOT laughing AT you – cuz this is something that happens to me :)!

  29. Nina

    This was a hit tonight. I used TJ’s precooked lentils (because I’m lazy) and TJ’s burrata. I subbed balsamic because I was out of wine vinegar. Served it with a cucumber tomato salad. Will make again. My husband loved it and it’s perfect for a summer dinner.

  30. Nicole

    Any suggestions to sub for the Dijon mustard in the dressing? This recipe sounds delicious but I really can’t stomach mustard in any form :(

  31. Nirinjan

    This was super delicious! Better than the sum of it’s parts. I added a bag of mixed baby cooking greens with the zucchini as well and it got 6 thumbs up in my house tonight.

  32. Lynne Berry

    Deb, would you mind telling me what size your All-Clad pot is that you cooked your lentils in? I really like that size. Can’t really tell from the picture though. Thanks!

    1. deb

      I think it is this one (3-quart but with Dutch oven-like handles instead of a long one) although I don’t recommend the MC2 line it’s from because they’re not dishwasher safe and I learned the hard way — it’s permanently oxidized on the outside. I’d probably buy this one today.

  33. I made this Sunday night for my husband and mom, and we all loved it. I just enjoyed the leftovers for lunch and I’m sitting here at my desk wishing I had another bowl. So insanely good! I didn’t have the foresight to separate the lentils into “serving tonight” and “saving for leftovers” portions so I could keep the vinaigrette and burrata on the side for the leftover portion, but honestly, it didn’t matter one bit. I heated my lunch portion, gradually and covered, in the microwave until warm but not hot. The burrata was creamy and melty but not rubbery, and the lentils tasted a bit more on the rich side than the fresh vinaigrette side, but in my opinion, they were still fabulous! Thank you for another recipe that will become a regular part of our rotation.

  34. Janet

    Thank you…this was delicious! So nice to find a vegetarian dish that has so much flavor. This will be my “go to” dish for serving to vegetarians.

    1. Janet

      Forgot to say that I accidentally bought Thai basil instead of regular, so I used that. It was probably a little spicier, but we loved it.

  35. missceliespants

    I am eating this as I type and I am like to DIE it is so good. Bless green lentils. Bless burrata. And, bless you. For anyone wondering, green lentils are easily found online and bulk from places like Mom’s Organic Market. Mmmm.

  36. tpelz

    Just tried this, subbing celery and carrots. That’s even more Frenchy, right? Somethin’ like a mirepoix. (Totally had to look that up for the spelling. Not that Frenchy over here.) Still delish, for the record.

  37. Fiona Macintyre

    Hi – made this at the weekend – fortunate to be in Brooklyn where I bought the burrata at an Italian deli. This was absolutely delicious. Will make again while basil is still plentiful in our garden. Thanks for lovely recipe!

  38. sarah

    I want to try this recipe but for me, the basil is even more expensive than the burrata. I can get a few leaves but not 1 1/4 cup. Could I substitute thai basil? Would that be too weird?

  39. Alyssa

    I have to admit I was skeptical of eating burrata without tomatoes, but this recipe is glorious. It felt sinful, but it’s lentils and zucchini! This is perfect for the late summer zucchini overflow and I’ll be forever grateful for another excuse to run to the store for some glorious cheese….

  40. Leigh

    This was MAGICAL. Seriously one of my favorite things I’ve ever made from this site and that’s saying a lot. Just as delicious three days later-all stored and microwaved together (!!) Thank you Deb!

  41. Alita

    Tried it last night and we both loved it. We substituted with dried lemon thyme as we didn’t have any fresh thyme at home and it turned out to be a very nice addition to the flavors in the dish. We will definitely be making it again :)
    Thank you for this great recipe!

  42. Megan

    I’d like to join the chorus of “it’s so delicious! So easy! I’m going to make it every night!” The 6 year old, in particular, was over the moon for this. I followed the directions, but only used 8oz burrata, which seemed like plenty. 3 of us ate every bite!

  43. Andrea T.

    I loved this dish! It is so good and easy to make…next time, I’ll probably add a few more veggies as I eyeballed my recipe and I like lots of veggies. The basil vinaigrette is delish!

  44. Sarah

    I’ve made countless meals, apps and desserts from this site and your book, and am always so happy i did. Our family (3kids, aged 5,3,7 months)has recently decided to become fully vegetarian and so I’m on the lookout for delicious, non curry, non soy based recipes. I wish I could eat this every night. It was Delicious. Many, many thanks for the joy you bring to my taste buds!

  45. Kylie

    My family enjoyed this (husband and kids 5 and 8). I got the last container of burrata at my local Whole Foods. The lady who works in the cheese department said burrata was going fast this week and I can’t help but to wonder if it’s because people wanted to make this recipe.

  46. tracie

    This was delish. My husband said he would like to have this again, so it will make it into the rotation. We roasted the zucchini and I also threw in some asparagus we had on hand. Thank you!

  47. Clara

    Hi, Deb,
    I like your new format, but there is one problem with the printed version. When printing if the recipe overflows onto a subsequent page, the page footers and headers print over the recipe text.
    However, all in all it’s much improved from your previous format. It’s much easier to read on line and, since I print recipes I want to try, the printed version is easier to use whilst cooking.
    Cheers, Clara

  48. B

    really tasty, I don’t think I’d change a thing! Be sure to use smooth mustard, I only had granular on hand and found it to be too strong when paired with the vinegar. I ended up adding more basil/lemon juice to cut some of the acidity. Even still this was a great salad and I’ll definitely be making this again

  49. Kathryn A

    This was amazingly good.

    Only change was adding some halved tiny tomatoes from the market – about 1.5 cups with the rest of the veg. Added some sweetness!

    So many great flavours. Perfect way to spoil yourself with some burrata.

  50. Rachel

    This was delicious. I added fresh corn and tiny spoon tomatoes to the zucchini, which made it more veg-heavy and less lentil-dominant. will definitely make again!

  51. danana

    Hi Deb – Just to let you know that I love your cookbook and am recommending it to friends. Everything I have tried, from here and the book, are always delicious. We had this dish last night – first time for burrata cheese, which sounded wonderful so had to try it! We had quests, mother always told me not to try out new recipes on company, but we did it anyway. When it came to adding the cheese, I read out your instructions (none of us had tried it before) plus I added the bit about your fall (sorry, but we could all relate); it all worked great and we all enjoyed the dish – everyone had seconds! So thank you for a wonderful recipe to share with friends!

  52. Alice K.

    Made this last night. Tweaked it a bit due to a guest’s dietary restrictions. Didn’t have burrata but it was excellent even without. One or more commented that Trader Joe’s had burrata at a less than panic-inducing price. I bought some today, and I will make this again next week (with the burrata).

  53. Maria

    We enjoyed this recipe, but I think next time I would add some corn or tomatoes to jazz it up a bit. Somehow it just seemed a little overly lentil-y to me. Nice as a vegetarian meal though.

    I found burrata and used that, but I think mozarrella could easily be used as a (cost-effective) substitute.

  54. Mel

    Wow, liked this a lot more than I expected (I am sort of lukewarm on lentils), especially gently warmed the next day. One thought — I have an over-abundance of basil just now. Wondering if I could make a lot of the dressing and freeze it in individual recipe portions? Hmmmm….

    Still wondering if there’s really a cheese substitution for the burrata. I used Trader Joe’s but didn’t read carefully to realize the recipe would call for TWO of the 8 oz containers. That is a bit too expensive for regular consumption, but I don’t really see ricotta as a substitute for the center of the burrata…

  55. Robert

    Thanks so much for the wonderful recipes. I’ve made so many and enjoy them all! I wonder; have you ever considered including nutritional information? I’d love to dive in armed with information that helps me make more informed dietary choices. Keep ’em coming!

  56. Becca

    We loved this for dinner tonight. I used one 8oz TJ’s container of burrata and it was enough. I really love this dressing and would use it for other things as well. We’ll make this again!

  57. MJ

    I made this tonight. It was quite good I am not terribly time-consuming, but I thought it was a little bland. I mistakenly added more mustard than the recipe called for, but I still would have liked more zing in the dressing. I suspect I under-measured the basil a little, so maybe that was the issue. Or maybe my white wine vinegar didn’t have enough oomph? Either way, if I make it again I will make sure that the dressing is strong enough for my taste before I mix it in with the lentils.

  58. Bess

    Is there a reason that the mustard in the dressing needs to be smooth? I only have grainy and would love to avoid adding another jar to the fridge. I saw that someone in the comments said that using grainy mustard made theirs too pungent, but maybe that could be solved by dialing down the amount of mustard and balancing it out by subbing in a little more olive oil?

  59. carol tregenza

    this was an easy dish to make and throw together just as friends arrived, I used only 1 8oz buratta, for 4 of us, and found it to be perfectly adequate (even tho I had a 2nd for backup). I also had beluga lentils on hand, so used them and when contrasting to yellow summer squash, think it was very appealing.
    Thanks, I don’t think I’ve had a recipe of yours yet that hasn’t been a winner…..

  60. Holly Keyes

    OMG this was good and quick too. Perfect for a fall day with crisp air. This is good for people who aren’t too sure about lentils too – de puy lentils can be a bit muddy if overcooked but these were perfect. We had one bunch of basil which wasn’t enough – buy 2 bunches to be sure. This was an excellent way to eat buratta – we got it at Trader Joe’s and it was reasonably priced. We had it as a vegetarian dinner but you could add bacon or shrimp (or both!) to make the meat eaters happy.

  61. mollbells

    I really enjoyed this recipe, but I found it pretty difficult to salt this dish to taste. A ballpark estimate would have been useful.

    The lentils and dressing are both ‘salt to taste’, but it is difficult to know how salty each should be, before they are joined together. Also, the burrata adds an additional sodium component.

    My result was that the final dish was over-salted, even though each component tasted fine on its own.

  62. kate

    Simply fantastic! I am enjoying this dish as I type this and had to leave a note to say how fantastic it is! The flavors, textures….simply wonderful!

    Thank you Deb!! You never fail me!