Cool and refreshing, this burrata salad is a delicious take on the classic Caprese salad. Instead of bocconcini, this recipe takes a fresh piece of burrata cheese and surrounds it with chopped tomatoes, leafy greens and a flavorful pesto dressing that perfectly complements the creaminess of the cheese.
I love the creaminess of the cheese when you slice it open combined with the basil pesto dressing. It gives you the same satisfaction as cutting into a runny, poached egg. This dish is fine-dining quality but easily made at home.
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What is Burrata Salad?
This appetizer or side dish uses fresh ingredients like tomatoes and burrata cheese with greens and features the colors of the Italian flag. This light, summery dish is the perfect complement to homemade pasta, grilled steak or a fresh charcuterie board.
You can serve it at the start of an Italian-inspired meal or enjoy it by itself on a spring afternoon or hot summer day. Just make sure you serve it as soon as possible, as burrata salad is best when it's fresh.
If you've never had burrata cheese before (pictured above), you'll be pleasantly surprised by the mild, creamy flavor that brings out the taste of the vegetables and basil pesto dressing.
Burrata is a sack of mozzarella filled with cream and shredded pieces of mozzarella. It is often made from cow’s milk, but some varieties come from the milk of water buffalo. When you slice it open, the delicious, buttery cream oozes out onto your plate.
Ingredients
For the Salad:
- a mix of greens - Such as arugula, baby spinach, baby red and/or green lettuce, radicchio etc. (you can use spring mix).
- cherry tomatoes - You can substitute the cherry tomatoes with grape tomatoes if needed. Cherry tomatoes are a bit sweeter and bigger with thinner skins.
- burrata cheese - One large burrata cheese, at room temperature for about 30 minutes before serving, to ensure the best flavor possible.
For the Basil Pesto Dressing:
- fresh basil leaves - Pick basil leaves that don't have dark spots or wilting. Choose a vibrantly green bundle. Read more about basil here.
- garlic clove - Because the pesto dressing is raw, go easy on the garlic.
- raw pine nuts - Pine nuts have a rich, buttery flavor.
- olive oil - Be sure to use extra virgin for best quality.
- lemon juice - Freshly squeezed.
*Check recipe card for ingredient amounts.
Chef's Note: If you are looking for a meat component to add to your salad, try adding pieces of prosciutto right before serving.
How to Make it
For the Pesto Salad Dressing
Step 1. Combine the basil, garlic and pine nuts in a food processor.
Step 2. Pulse until coarsely chopped.
Step 3. While the processor is running, slowly drizzle in the olive oil and lemon juice.
Step 4. Blend until the consistency is smooth.
Step 5. Season with salt and pepper, to taste. Set aside.
To Assemble the Salad
Step 1. Quarter the cherry tomatoes.
Step 2. Place the greens mix and cherry tomatoes on a large serving plate.
Step 3. Add the burrata to the center of the salad.
Step 4. Drizzle with the pesto dressing.
Step 5. Serve!
Recipe Tips
- Serving size. This salad can be served as an appetizer for 4 people or side salad for 2. You can tear the burrata into pieces or simply cut it open and let the delicious cream soak into the salad and combine with the dressing.
- Where to find burrata. You might not easily find burrata at your local grocery store, but I have had success finding it in the deli area. You can also grab a DIY cheese kit to make it at home, order it online or check out the nearest gourmet food store.
- Make ahead. The pesto dressing can easily be made ahead of time and stored in the fridge for up to one week. In a pinch, you can replace it with olive oil and balsamic vinegar for a last-minute appetizer/side salad. If you have a few extra minutes on hand to make the dressing, it's worth it!
Storage
- This salad should be served and consumed immediately. Once the cheese is cut open, it is not recommended to store it for later.
- Salad greens can last up to a week in the fridge or until the date on the package if it's given.
- The dressing can be stored in the refrigerator for up to 1 week.
Burrata Salad FAQs
For the best experience, the whole burrata is eaten together, including the 'skin'. The outside of the mozzarella is firm and the inside is creamy but it is all edible.
Mozzarella cheese is a semi-soft cheese. Burrata cheese is made of mozzarella but it is formed into a sac and filled with cream and shredded cheese.
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📋Recipe
Burrata Salad
Ingredients
For the Pesto Dressing:
- ½ cup fresh basil leaves - packed
- 1 clove garlic - chopped
- 3 tablespoons raw pine nuts
- ½ cup extra-virgin olive oil
- 1 ½ tablespoons lemon juice
- salt and pepper - to taste
For the Salad:
- 4 cups mixed greens - or spring mix
- 1 cup cherry tomatoes - quartered
- 1 large burrata cheese - at room temperature for 30 minutes
Instructions
For the Pesto Dressing:
- Combine the basil, garlic and pine nuts in a food processor. Pulse until coarsely chopped.
- While the processor is running, slowly drizzle in the olive oil and lemon juice. Blend until smooth.
- Add salt and pepper, to taste.
To Assemble the Salad:
- Place the greens mix and cherry tomatoes on a large serving plate. Add the burrata to the center of the salad. Drizzle with the pesto dressing.
- This salad can be served as an appetizer for 4 people (cutting the burrata into pieces) or side salad for 2.
Equipment
Notes
- Nutrition info. The nutrition information for this recipe does not include the pesto dressing because it is too hard to determine how much dressing each person will use, if at all.
- Types of mixed greens. For the mixed greens you can use arugula, baby spinach, baby red and/or green lettuce, radicchio etc.
- Where to find burrata. You might not easily find burrata at your local grocery store, but I have had success finding it in the deli area. You can also grab a DIY cheese kit to make it at home, order it online or check out the nearest gourmet food store.
- Dressing alternative. If you don’t have time to make the pesto dressing, you can drizzle the salad with extra-virgin olive oil and balsamic vinegar in a pinch.
- Storage. This salad should be served and consumed immediately. Once the cheese is cut open, it is not recommended to store it for later. Salad greens can last up to a week in the fridge or until the date on the package if it's given. The dressing can be stored in the refrigerator for up to 1 week.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Sarah says
This is the best burrata salad! It’s fresh and creamy and my husband and I love it with the pesto dressing.
Joss Dyckson says
So glad you both enjoyed it. Thanks Sarah!