Let me just say this: this Burrata Salad Recipe is magic. There’s something so indulgent yet delicate about it, like mozzarella got a creamy upgrade and decided to make salads cool again. The first time I had burrata salad was on a sweltering July afternoon at a tiny sidewalk café in the West Village. I wasn’t even that hungry, but when the server brought over this chilled plate of milky burrata, juicy tomatoes, peppery arugula, and a glossy drizzle of balsamic glaze, I was hooked. That was the moment this salad earned a permanent spot in my recipe rotation.
This Burrata Salad Recipe is exactly what you need for warm-weather lunches, quick entertaining, or just a “treat yourself” dinner when it’s too hot to cook. It’s bright, fresh, creamy, and has just the right amount of tang and crunch. And best of all? It comes together in under 10 minutes.
Table of contents
Why I Keep Coming Back to This Burrata Salad Recipe
Here’s why this isn’t just another salad:
- Burrata steals the show: It’s soft, buttery, and filled with a luscious stracciatella center that oozes when you cut into it.
- No cooking required: Perfect for hot days when you can’t bear to turn on the stove.
- Customizable: Use whatever fresh veggies, fruits, or greens you’ve got. It’s a perfect “use what’s in the fridge” situation.
- Impressive presentation: It looks gourmet, even though it’s basically just assembling ingredients.
- Diet-flexible: Naturally vegetarian, and easily made gluten-free or keto depending on what you pair it with.
A Few Creative Twists:
- Vegan option: Swap burrata for vegan mozzarella or cashew cheese. Add avocado for creaminess.
- Gluten-free: Skip the croutons or serve with GF bread or seed crackers.
- Low-carb: Stick to greens, cucumbers, and cherry tomatoes, then top with olive oil and herbs.
Recipe Card
Burrata Salad Recipe
Course: SaladsCuisine: ItalianDifficulty: Easy2
servings10
minutes320
kcalCreamy, fresh, and made in minutes: this Burrata Salad is perfect for summer lunches, appetizers, or no-fuss dinners.
Ingredients
1 burrata ball (4 oz)
2 cups arugula
1 cup cherry tomatoes, halved
1 ripe peach, sliced (optional)
1/4 red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt and pepper to taste
Fresh basil leaves
Directions
- Prep the veggies (3 minutes): Halve the cherry tomatoes, slice the peach and red onion thinly, and wash your greens if needed.
- Assemble the base (2 minutes): Spread the arugula across your plate or shallow bowl. Scatter tomatoes, peach slices, and red onion evenly on top.
- Add the burrata (1 minute): Gently place the ball of burrata right in the center. If serving to share, you can tear it in half or leave it whole for dramatic effect.
- Drizzle and season (2 minutes): Drizzle the olive oil and balsamic glaze generously over the salad. Season with flaky salt and cracked black pepper to taste.
- Finish with herbs (1 minute): Tear fresh basil leaves over the top and serve immediately while the burrata is still cool and creamy.
Notes
- Let burrata sit out 10 minutes before serving for peak creaminess.
- Use heirloom cherry tomatoes for extra color and sweetness.
- Add a drizzle of hot honey for a sweet-and-spicy flavor boost.
My Go-To Tips for a Perfect Burrata Salad Every Time
- Let the burrata come to room temp for 10–15 minutes before serving. It gets extra creamy this way.
- Use a sharp knife for the red onion so you can slice it paper-thin. It should blend in, not overpower.
- Don’t overdress the greens. The burrata adds so much richness that you want the oil and glaze to lightly coat everything.
- A sprinkle of flaky sea salt at the end brings out the flavor of the tomatoes and the cheese.
Variants of the Recipe
1. Mediterranean Burrata Salad
Swap out peaches for kalamata olives and cucumbers. Add roasted red peppers, a sprinkle of oregano, and finish with lemon juice instead of balsamic.
2. Grilled Burrata Salad
Use grilled zucchini or eggplant slices for a smoky note. Pair with burrata and fresh mint for a savory, aromatic twist.
3. Winter Burrata Salad
Use roasted beets, citrus slices (like blood orange), and a handful of baby spinach. Top with pistachios and a citrus vinaigrette.
4. Burrata Caprese Twist
Ditch the arugula and use thick tomato slices with burrata and fresh basil. Finish with olive oil and balsamic reduction for a Caprese 2.0 vibe.
FAQs About Burrata Salad Recipe
Fresh tomatoes, basil, arugula, stone fruits, and olive oil all pair beautifully with burrata.
You can prep the ingredients ahead, but assemble and dress just before serving for best texture.
Not quite! Burrata is a mozzarella pouch filled with soft stracciatella cream, richer and creamier.
Yes, but it won’t be quite as rich or creamy. Choose fresh mozzarella if substituting.
Place it whole on the salad and let guests break it open themselves for dramatic effect!
Look in the specialty cheese section of grocery stores or Italian markets. Trader Joe’s often carries it too.
Let’s Keep the Fresh Flavor Flowing
If you’ve made it this far, you’re officially part of the burrata fan club (welcome!). I hope this Burrata Salad Recipe brings you as much joy, ease, and creamy bliss as it brings me every single time I make it. Whether you serve it for a quick lunch, a beautiful starter, or your next picnic, you really can’t go wrong.
If you’re in the mood to keep the no-fuss deliciousness going, I’ve got a few more recipes you’ll absolutely love:
- Want more bright, crunchy goodness? Check out this tangy Viral Cucumber Salad Recipe.
- In the mood for fresh-baked bread to scoop up that creamy burrata? You’ll swoon over this Crusty Italian Bread Recipe.
- Craving another light, summery side? You’ll love this vibrant Asian Broccoli Recipe.
If you try this recipe, tag me in your kitchen creations or drop a comment to let me know how it turned out. I always love hearing how you make it your own!
Leave a Reply