Updated: Aug 27, 2020
1 burrata ball
3 tablespoons extra virgin olive oil
1/2 teaspoon pink Himalayan salt
1/4 teaspoon crushed red pepper
8 slices capicolla
4 slices salami
1/4 cup sicilian olives
1 cup spring mix
1/4 cup pickled or roasted red peppers
8 leaves fresh basil
1 slice lemon
Plate up the spring mix in the middle. Slice open the burratta ball and place one half on each end of the plate. Sprinkle the crushed red pepper directly on the burratta. Assort the cappicolla slices, fold the salami in the middle and top with the lemon sliced in half .
Assort the olives and red peppers, drizzle with the olive oil, salt and pepper evenly.