This burrata salad recipe takes a fresh piece of burrata cheese and surrounds it with chopped tomatoes, leafy greens and a flavorful basil 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.
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.