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1.
To make the basil vinaigrette: Combine the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil and black pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Set aside. (The vinaigrette will keep in a sealed container in the refrigerator for up to 5 days.)
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2.
To make the flatbreads: Heat a grill to medium-high heat.
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3.
Lightly brush both sides of the naan with olive oil. Place the naan on the grill and cook, flipping halfway through, until it has nice grill marks, 3 to 5 minutes. Transfer to a serving platter.
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4.
Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.
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5.
Top the flatbreads with the tomatoes, sweet corn, avocado slices and arugula and drizzle with the basil vinaigrette. Season with salt and black pepper. Serve warm.
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Directions
-
1.
To make the basil vinaigrette: Combine the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil and black pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Set aside. (The vinaigrette will keep in a sealed container in the refrigerator for up to 5 days.)
-
2.
To make the flatbreads: Heat a grill to medium-high heat.
-
3.
Lightly brush both sides of the naan with olive oil. Place the naan on the grill and cook, flipping halfway through, until it has nice grill marks, 3 to 5 minutes. Transfer to a serving platter.
-
4.
Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.
-
5.
Top the flatbreads with the tomatoes, sweet corn, avocado slices and arugula and drizzle with the basil vinaigrette. Season with salt and black pepper. Serve warm.