Burrata salad
Instructions
Tips
The best way to serve and enjoy burrata is at room temperature. Take it out of the fridge 30 minutes before serving to let it come to room temperature. This allows it to express its full flavour and creamy texture.
Tips
If you want the cheese for yourself − because yes, it is that delicious − simply divide the vegetables into two plates and buy or make an extra burrata cheese. Voilà, lunch for two.
Questions about burrata salad
Are you interested in knowing more about this delightful blend of burrata, tomato, onion, and crisp salad leaves? Then look below to learn more and get ready to whip up this easy salad.
Burrata salad features fresh and vibrant vegetables but centres around the Italian cheese burrata. It is known for its soft, creamy interior encased in a firmer outer shell. Paired with fresh salad ingredients, it creates a delightful contrast of textures and flavours. This makes burrata salad an irresistible lunch or side dish for weekday lunches or dinners, summer garden parties, and picnics. It usually has simple ingredients and is dressed lightly. In our recipe, we use a classic balsamic glaze to allow the natural flavours of the cheese and greens to shine through.
You can eat your burrata salad as it is or serve it as a colourful side dish to grilled chicken, vegetable and meat skewers, or a fresh pasta dish. It goes well with most flavours and textures. Just make sure you get a little bit of everything in one bite.
You can either tear or cut burrata open when using it on a salad. It is important to maintain its delicate texture so the creamy interior blends with the rest of the salad, and gently tearing it or cutting it in big chunks ensures this. For example, use your hands when placing the burrata on top, gently tearing from the middle and out. This way, you still have the whole chunk of cheese with the soft interior spilling out slightly. Or cut it into chunks that are big enough to hold some of the soft interior as well as the slightly firmer exterior.
Ingredients
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Cherry tomatoes
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250 g |
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Red onion
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¼ |
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Baby leaf salads
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200 ml |
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Fresh basil
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50 ml |
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Burrata cheese
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1 |
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Balsamic glaze
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1 tbsp |
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Pepper, freshly ground
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Flake salt
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Other recipes
Mix up an easy and delightful burrata cheese salad
Indulge in this simple but splendid burrata cheese salad, combining the creamy richness of burrata with fresh and crisp vegetables. This recipe offers an easy yet sophisticated option for those seeking a quick and delicious lunch or side dish full of flavours and inviting colours.
Green salad with colourful cherry tomatoes and red onions
This salad is a visual feast featuring ripe, vibrant, fresh tomatoes and delightfully purple red onion on a bed of bright green. These ingredients add a burst of colour while balancing sweet and sharp flavours. Nestled among the assortment of green baby leaf salad and fresh basil, they not only please the eye but also offer exciting textures and flavours.
Serve as a side or lunch
If you are looking for a versatile recipe that you can serve on its own or with everything from creamy pasta dishes to light and summery dishes, you have found the right recipe.
Our burrata salad recipe is a delicious choice for a light lunch, offering both creamy cheesiness from the burrata and fresh, crispy ingredients with cherry tomatoes, red onion, and baby leaf salad.
The soft burrata cheese takes a simple green salad to the next level, making it perfect for an elegant and tasty side dish. Serve it with our tender rosemary-toasted potatoes or incredible Hasselback potatoes as the perfect side for a barbecue with grilled chicken, steak, or crusty bread. Or pair it with a delicious tarte flambée, perfect for warm summer evenings.
Add your own touch
It is easy to add your personal touch to this burrata cheese salad. For example, a sprinkle of toasted nuts for crunch, a few slices of avocado for extra creaminess, or even some grilled chicken or fish to turn it into a dinner recipe.
Although basil is an Italian classic, just like burrata, you can use other fresh herbs. Try mint for a refreshing flavour, parsley for a bright, slightly peppery taste that goes well with the sprinkling of ground black pepper on top, or coriander for a distinctive, citrusy flavour.
If you do not have a balsamic glaze or prefer another dressing, you can go the simple way to let the other ingredients shine through. Simply drizzle a bit of olive oil and balsamic vinegar on top before serving. You still get the tang but with a slightly fuller touch from the olive oil. For freshness, add a few drops of lemon juice with the vinegar and oil.