This Burrata Salad recipe is what summer-salad dreams are made of!
Don’t settle for the same boring old salad this summer. Make a change of greenery, from simple romaine to peppery arugula, and add rich and creamy burrata cheese. This salad is bound to shake things up a bit at the dinner table without overwhelming. Peppery arugula or spring mix is tossed with colorful heirloom tomatoes in a garlic vinaigrette, topped with thick slices of creamy burrata cheese, and then garnished with basil and lemon zest. This salad combines all the best flavors of the summer, and is healthy too!
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What is Burrata?
Burrata is a creamy, soft cheese similar to mozzarella. It’s injected with heavy cream so it has a super-rich flavor. It’s an excellent topping for salads, soups, and pizzas, and can be used in place of bocconcini for this recipe or for others like in a Caprese or chickpea salad.
Best Burrata Salad
- This bright and crispy salad is perfect to make for special celebrations, or for everyday lunch.
- This salad is simple, yet flavorful, with a splash of sweet and sour in the dressing.
- Whether it’s made with peppery arugula or a dark spring mix, this is a healthy summer side.
Ingredients and Variations
GREENS: Any lettuce variety will do, however, curly, colorful blends like arugula, spring mix, or boston (bibb lettuce) showcase this salad the best. Shredded brussels sprouts, small sprigs of broccolini, and bean sprouts will add a little extra crunch!
FRUIT: Heirloom tomatoes come in a variety of shapes and sizes, but regular cherry tomatoes will do in a pinch. Pickled beets, slices of blood orange, sliced strawberries, figs, pears, and peaches will all be colorful additions to Burrata Salad.
PROTEIN: Make it a main dish salad and toss with cooked, crumbled bacon pieces, shredded chicken, crabmeat, or shrimp.
ADD-INS: A handful of toasted pistachios, pine nuts, walnuts, or pecans add flavor and crunch!
PRO TIP: Toast nuts in a dry saute pan until barely fragrant. This makes them extra crunchy and flavorful.
How to Make Burrata Salad
A simple toss of a vinaigrette with some healthy greens, a couple of slices of cheese, and this summer salad is ready for serving.
- Prepare the vinaigrette (as per the recipe below).
- Toss with lettuce and tomatoes.
- Place greens onto a serving platter or individual serving plates.
- Pat burrata dry and slice into equal pieces.
- Place cut side up on the greens.
- Top with basil, zested lemon (optional), and salt and pepper.
PRO TIP: Freshly cracked black pepper looks incredible against the white color of the burrata. Drizzle extra olive oil and balsamic, if desired.
What to Serve with Burrata Salad?
Burrata salad benefits from a little extra crunch! Serve with crostini or some homemade sourdough crackers, a refreshing pitcher of creamy lemonade, or some delish adult libations like these cherry margaritas.
How to Store
Keep burrata salad in a covered container in the refrigerator. Before serving, toss the salad and add fresh arugula or spring mix to make it new again.
Other Easy Summer Salads!
- Kale Caesar Salad – quick 15 minute recipe.
- Greek Salad Recipe – colorful and delicious.
- Red Leaf Salad with Lemon Vinaigrette – crisp and light.
- Kale Quinoa Salad – perfectly hearty.
- Fennel Salad – so easy to make.
- 2 Tablespoons olive oil plus more for serving
- 1 Tablespoon balsamic glaze or balsamic vinegar, plus more for serving
- 1 clove garlic minced
- 4-6 cups spring mix or arugula, 4-5 ounces (or lettuce of your choice)
- 1 pint grape tomatoes or cherry tomatoes, halved, or 1-2 heirloom tomatoes, sliced or diced, (or a combination)
- 8 ounces burrata cheese 1-2 balls
- 10 leaves basil chiffonade or torn
- 1 Tablespoon lemon zest optional
- ½ teaspoon kosher salt or other flaked salt
- ¼ teaspoon freshly ground black pepper
- crostini or fresh bread or crackers, optional for serving
- In a large bowl, whisk together olive oil, balsamic, and garlic. Toss with spring mix and tomatoes. Place onto serving platter or individual serving plates.
- Pat outside of burrata with a paper towel to dry. Cut burrata carefully in 4-8 pieces, and place cut side up on top of salad.
- Sprinkle with basil, lemon zest if using, salt, and pepper. Garnish with additional olive oil and balsamic if desired.
- Serve with crostini.
- Nutrition calculated without crostini.
- Alternate presentation: Mix together olive oil, balsamic and garlic but reserve until the end. Assemble salad as per instructions above, then drizzle with dressing. Garnish with basil, lemon zest (if using), salt and pepper.
- Make ahead and refrigerate burrata salad without any dressing. Assemble just before serving.
- Refrigerate any leftovers in a covered container for 1-2 days.
- The dressing is made with fresh, uncooked garlic, which when combined with other ingredients, may cause botulism. So keep the dressing in the refrigerator and use within 2-3 days.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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