This elegant and colorful burrata salad recipe takes summer dining to a whole new level.
Mixed spring greens and cherry tomatoes are dressed in a simple vinaigrette and arranged with slices of creamy burrata cheese on top, with a garnish of fresh basil and lemon zest.
What is Burrata?
Similar to mozzarella, burrata cheese is infused with extra heavy cream for a richer flavor. It is formed into balls, with mozzarella surrounding a soft creamy interior. Burrata can also be used instead of mozzarella on a Margherita pizza, in a Caprese pasta salad, or melted on crostini with bruschetta.
The Best Burrata Salad
- With no cooking required and just a few simple steps, this salad comes together in under 15 minutes, perfect for busy weeknights.
- Rustic, earthy, and bursting with robust flavors, burrata salad is a visual masterpiece on any table from dinner parties to brunches, or just dinner at home.
- Whether you use arugula, spring mix, or your favorite greens, pair with crostini or fresh bread, or swap in seasonal tomatoes, this salad adapts easily to your taste and what you have on hand.
What’s in Burrata Salad?
Greens: Spring mix typically includes different shades and shapes of greens like baby spinach, arugula, chard, radicchio, and red and green leaf blends. Feel free to use a mix or just arugula, which has a strong peppery bite that balances out the other strong flavors. Shredded Brussels sprouts, tender broccolini shoots, or shaved fennel add extra color and crunch added to the greens layer.
Tomatoes: Cherry or grape tomatoes are perfect in this salad. Go for a mix of red, yellow, orange, green, or purple grape tomatoes, or if you can find large, meaty, heirloom tomatoes that are purple or deep red, that will add to the visual appeal.
Dressing: This easy dressing is made with only oil, balsamic glaze (or vinegar) and freshly minced garlic that lightly seasons the salad without weighing it down. Since fresh garlic tends to turn bad quickly, use garlic powder to taste; otherwise, use the dressing within three days. It’s great as a marinade for baked fish or grilled shrimp skewers.
Variations
- Chilled chunks of oven-roasted beets and grilled asparagus add smoky flavor to burrata salad. Thinly sliced peaches, pears, or figs will add a more sweet summer flavor that contrasts well with the creamy cheese and tangy tomatoes.
- Chopped pepperoni sausage, thin slices of prosciutto, or Black Forest deli ham are fitting protein options if desired.
- Garnish options include toasted pistachios, sliced almonds, or pine nuts. Toast them in a dry sauté pan and cook until they begin to release their fragrance and are slightly brown.
How to Make Burrata Salad
- Whisk the vinaigrette and toss with lettuce and tomatoes. (Full recipe below.)
- Arrange the salad on a plate.
- Place burrata slices on top of the salad and top with basil, lemon zest, salt, and pepper. Cracked black pepper looks dramatic against the white cheese. Feel free to drizzle with extra oil or balsamic if desired.
Serving and Storing
Serve burrata salad with a side of homemade crostini or a freshly baked baguette and a pitcher of strawberry margaritas for the ultimate in al fresco dining. Or serve with a scoop of cottage cheese for a protein-packed breakfast, or add leftover chicken, salmon, or shrimp for a main dish.
Refrigerate burrata salad, without dressing, in a covered container for 1-2 days, and add dressing before serving. Dressing that contains raw garlic should be refrigerated and also used within 1-2 days.
More Colorful And Tangy Salads
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Burrata Salad
Equipment
Ingredients
- 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
Instructions
- In a large bowl, whisk together olive oil, balsamic glaze, 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.
Notes
- Nutrition information does not include 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.
- 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
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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Love love burrata cheese with fresh garden ingredients. Candace’s Husband