Burrata Salad

Burrata salad is a fresh, elegant dish that feels both light and indulgent. Creamy burrata cheese pairs perfectly with ripe vegetables, sweet fruits, and a drizzle of tangy dressing, creating a salad that’s satisfying without being heavy. I usually let the burrata rest at room temperature for a few minutes before slicing so it stays creamy and soft. This salad works beautifully for casual weeknight dinners, lunch with friends, or a cozy family meal when you want something colorful and flavorful on the table. Its balance of textures—from creamy cheese to crisp greens—is comforting, approachable, and easy to assemble, making it a versatile addition to any meal plan.

Why You Will Love This Recipe

This burrata salad is simple, quick to make, and full of vibrant flavors that feel special. It’s flexible, letting you swap vegetables, fruits, or greens depending on what you have on hand. The creamy burrata adds richness while keeping the salad light, making it a satisfying yet fresh option. Leftovers can be eaten for lunch or repurposed as a topping for sandwiches or crostini. Ingredients are easy to find and budget-friendly, but the result feels luxurious. It’s cozy enough for weeknight dinners and elegant enough for small gatherings. You can assemble it in minutes, making it ideal for busy days or when entertaining. Every bite combines creamy, crisp, and tangy notes, giving a crowd-pleasing salad that’s visually appealing and delicious. This burrata salad is the kind of recipe you’ll save to make over and over.

Ingredients

Tip: Choose fresh burrata for the creamiest texture.

  • 2 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1 ripe avocado, sliced
  • 1 small red onion, thinly sliced
  • 8 oz fresh burrata cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Salt and black pepper to taste
  • Optional: fresh basil leaves, toasted pine nuts, or a few slices of fruit (pear or figs)
See also  Black Bean Salad

Instructions

Step 1: Preparation
Wash and dry all vegetables and greens thoroughly. Halve cherry tomatoes, slice cucumber, avocado, and onion. Set burrata aside to come to room temperature. Gather olive oil, balsamic vinegar, and seasonings for the dressing.

Step 2: Main Cooking Process
In a large bowl, combine salad greens, cherry tomatoes, cucumber, and onion. Drizzle with olive oil and balsamic vinegar. Toss gently to coat all vegetables evenly with the dressing, ensuring each bite will have balanced flavor.

Step 3: Combining Ingredients
Place avocado slices on top of the dressed greens. Tear or slice burrata and arrange over the salad. Add optional ingredients like fresh basil, toasted pine nuts, or fruit for extra flavor and texture.

Step 4: Finishing & Final Simmer
Season lightly with salt and black pepper. Serve immediately so the burrata remains creamy. Drizzle a bit more olive oil or balsamic if desired. The salad is ready to enjoy as a light main or vibrant side dish.

Why This Recipe Works for Busy Days

This salad comes together in under 15 minutes, making it perfect for quick lunches or weeknight dinners. There’s minimal chopping and no cooking, so you can prep ahead by washing and slicing vegetables, then assemble when ready to serve. Leftovers can be stored separately, keeping burrata and greens fresh until you’re ready to eat. It’s a simple way to add a fresh, flavorful dish to your meal rotation without stress.

Tips & Tricks

  • Use ripe, room-temperature burrata for maximum creaminess. Cold cheese can feel dense; let it rest a few minutes before serving.
  • Gently toss the salad to avoid bruising delicate greens. Overmixing can make it soggy.
  • Slice avocado last to prevent browning. A light squeeze of lemon juice helps maintain color and freshness.
  • For added crunch, sprinkle toasted pine nuts or seeds. Toast lightly in a dry skillet for a nutty flavor without extra oil.
See also  Strawberry spinach salad

Variations

  • Meaty version: Add grilled chicken, shrimp, or prosciutto slices for protein-rich flair. It turns a light salad into a satisfying main course.
  • Vegetarian option: Include roasted vegetables like bell peppers, zucchini, or sweet potatoes. The warmth complements creamy burrata beautifully.
  • Ingredient swap: Replace balsamic vinegar with lemon juice or a fruit-infused vinegar. Switch greens to arugula or spinach for different flavor profiles.
  • Flavor or herb boost: Add fresh herbs like mint, thyme, or oregano. A drizzle of honey or fig glaze enhances sweetness and depth.

Serving Suggestions

  • Light lunch: Serve with crusty bread and a simple olive oil drizzle for a satisfying midday meal.
  • Family dinner side: Pair with grilled fish, chicken, or pasta for a colorful, flavorful accompaniment.
  • Entertaining appetizer: Arrange on a platter with extra burrata, fruits, and nuts for a shareable starter.
  • Picnic or outdoor meal: Keep ingredients chilled in separate containers and assemble on-site for freshness and convenience.

Storage Instructions

  • Fridge storage: Store salad components separately for up to 1 day. Burrata should be added only before serving.
  • Reheating: Do not reheat burrata salad; it’s best served fresh. Heat only any cooked or roasted add-ins separately.
  • Freezing: Burrata and fresh salad ingredients do not freeze well. Keep raw vegetables chilled instead.
  • Make-ahead tips: Wash and prep vegetables, slice onions and cucumber ahead, but assemble salad and add burrata just before serving for freshness.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: none
  • Rest Time: 5 minutes (for burrata)
  • Total Time: 15 minutes

Nutrition Information (Approximate)

Calories: 250–320 per serving
Protein: 10–12g
Contains calcium from burrata and fiber from vegetables. Values vary depending on portion size, added ingredients, and dressing amounts.

FAQs

Prep vegetables in advance; add burrata before serving.

Store in original liquid; drain slightly before serving.

See also  Chickpea salad

Fresh mozzarella or cream cheese balls work in a pinch.

Drizzle a bit more olive oil or balsamic.

Best eaten same day; vegetables and cheese lose freshness overnight.

Yes, swap vinegar, add fruits, or sprinkle herbs for different profiles.

Conclusion

Burrata salad is a fresh, creamy, and visually stunning dish that elevates everyday meals. Its simple preparation, combined with creamy cheese, crisp vegetables, and flavorful dressing, makes it perfect for quick lunches, cozy dinners, or entertaining guests. You can easily adapt ingredients, toppings, and dressings to match seasonal produce or personal tastes. Leftovers are limited to prepping vegetables ahead, ensuring every bite stays fresh and creamy. Keep this recipe on hand for a colorful, flavorful, and fuss-free salad that looks elegant yet feels effortless. It’s a recipe you’ll want to revisit whenever you want a fresh, satisfying meal.

Print

Burrata Salad

Recipe by Tasty VaultCourse: Salad Recipes
Servings

2

servings
Prep time

10

minutes
Cooking timeminutes
Calories

300

kcal

Ingredients

  • 2 cups mixed salad greens

  • 1 cup cherry tomatoes, halved

  • 1 small cucumber, thinly sliced

  • 1 ripe avocado, sliced

  • 1 small red onion, thinly sliced

  • 8 oz fresh burrata cheese

  • 2 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Salt and black pepper to taste

  • Optional: fresh basil leaves, toasted pine nuts, pear or fig slices

Directions

  • Wash and dry vegetables. Halve tomatoes; slice cucumber, avocado, and onion. Let burrata rest at room temperature.
  • In a large bowl, combine greens, tomatoes, cucumber, and onion. Drizzle with olive oil and balsamic vinegar, tossing gently.
  • Arrange avocado slices on top, then tear or slice burrata and place over salad. Add optional ingredients if desired.
  • Season with salt and pepper. Serve immediately, drizzling extra olive oil or balsamic if preferred.

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