I’m sharing my Italian Burrata Salad, where silky burrata meets sun-ripened tomatoes, peppery arugula, and a bright citrus dressing that makes every bite irresistible.

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Making this burrata salad felt less like a recipe and more like an experiment that went right. My partner chopped cherry tomatoes while I tipped the burrata onto a plate, we both kept stealing bites, laughing at ourselves.

I bring it to weekend dinners now, it’s become my Weekend Healthy Meals trick when I want to impress without trying too hard. People call it an Italian Burrata Salad and I never get tired of watching them hesitate before breaking into that creamy center.

It’s casual but a little showy, and somehow every bite asks for another forkful.

Ingredients

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Burrata, creamy, protein rich, adds luxury and mild sweetness to the salad.
Mixed greens, leafy fiber source, low calorie, kinda peppery or mild, keeps it fresh.
Cherry tomatoes, juicy, vitamin C rich, add sweet tang and bright color.
Cucumber, crisp and hydrating, mostly water, gives cooling crunch to every bite.
Red onion, sharp and slightly sweet when raw, adds bite and crunch.
Basil, aromatic herb, it’s fragrant oils uplift flavor, adds fresh peppery sweet notes.
Extra virgin olive oil, healthy monounsaturated fats, silky mouthfeel, carries flavors.
Balsamic vinegar, tangy and sweet, adds acidity and glossy sweetness when reduced.
Prosciutto optional, it’s salty, small protein boost, gives savory cured depth to salad.

Ingredient Quantities

1 ball burrata cheese (about 8 oz / 225 g), serves 2-3

4 cups mixed salad greens (arugula, baby spinach or spring mix)

1 pint cherry tomatoes, halved

1 small English cucumber, sliced

1 small red onion, thinly sliced

8-10 fresh basil leaves

3 tbsp extra virgin olive oil

1-2 tbsp balsamic vinegar or 1 tbsp balsamic glaze

1 tbsp fresh lemon juice

flaky sea salt, to taste

freshly ground black pepper, to taste

2-3 slices crusty bread or baguette, optional

3-4 thin slices prosciutto, optional

How to Make this

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1. Take the burrata out of the fridge about 20 minutes before you start so it warms up and gets creamy, meanwhile rinse and dry the salad greens and set aside.

2. Halve the cherry tomatoes, slice the English cucumber, and thinly slice the red onion; tear or chiffonade 8 to 10 basil leaves and set them with the veggies.

3. Make a simple dressing: whisk 3 tablespoons extra virgin olive oil with 1 to 2 tablespoons balsamic vinegar (or use 1 tablespoon balsamic glaze instead), add 1 tablespoon fresh lemon juice, a pinch of flaky sea salt and a few grinds of black pepper; taste and adjust.

4. If using bread, toast 2 to 3 slices until golden, rub with a cut clove of garlic if you like; if using prosciutto, lay out 3 to 4 thin slices so they don’t stick together.

5. Toss the mixed greens lightly with about half the dressing, you want them coated not drenched.

6. Arrange the dressed greens on a platter or two plates, scatter the halved tomatoes, cucumber slices, red onion and basil over the top.

7. Gently place the burrata in the center, use a knife or your fingers to tear the top open so the creamy center spills out a bit, then spoon the remaining dressing or a little extra balsamic glaze over the cheese.

8. Sprinkle flaky sea salt and freshly ground black pepper over the whole salad, taste and add a touch more lemon or salt if needed.

9. Serve right away with the crusty bread and prosciutto on the side so people can tear bread, fold prosciutto and scoop the burrata and salad together. Enjoy, it goes fast.

Equipment Needed

1. cutting board
2. chef’s knife (8 to 10 in)
3. paring knife or small knife for opening the burrata
4. small bowl and whisk or fork for the dressing
5. salad spinner or clean kitchen towel to dry greens
6. large serving platter or two plates
7. tongs or salad servers to toss and arrange
8. toaster, grill pan or oven rack for toasting bread (optional)

FAQ

Q: Can I make this salad ahead of time? A: Yes but only partly. Wash and dry the greens, slice tomatoes and cucumber and store them separately in airtight containers. Keep the burrata refrigerated and only bring it out 20 to 30 minutes before serving so it gets soft and creamy. Dress the salad at the last minute or keep the dressing on the side.

Q: How should I cut and serve the burrata? A: Gently place the whole ball on top of the salad and tear it open with a spoon so the creamy center spills over. You can also slice it with a warm knife. Let it sit at room temp for 20 to 30 minutes first for best texture.

Q: I cant find burrata what can I use instead? A: Use fresh mozzarella with a spoonful of ricotta mixed into the center to mimic the creaminess. Small burrata balls called burrini work too. For extra richness stir a little mascarpone into the middle.

Q: How do I keep the salad from getting soggy? A: The trick is to keep things dry and dress at the last minute. Pat tomatoes dry, drain cucumber if it gets watery, and toss greens with dressing right before serving. Serve the bread on the side so it stays crisp.

Q: Balsamic vinegar or balsamic glaze which is better? A: Both are fine. Use less glaze because it is sweeter and thicker. If you only have vinegar add a tiny bit of honey or sugar to round it out. A light drizzle of glaze over the burrata looks and tastes great.

Q: How do I store leftovers and how long will they last? A: Store components separately in airtight containers. Burrata is best same day but will keep in its liquid in the fridge up to 24 hours. Dressed greens get floppy fast so eat them within a few hours. To revive bread, warm it in the oven at 350 F for 5 to 7 minutes.

Burrata Salad Recipe Substitutions and Variations

Burrata cheese: fresh mozzarella ball (buffalo mozzarella if you can find it), or stir together creamy ricotta with a splash of heavy cream to mimic the soft center
Mixed salad greens: swap for butter lettuce or romaine for a milder crunch, or try baby kale or frisée if you want more texture
Cherry tomatoes: use grape tomatoes, or chop ripe plum tomatoes into chunks, or toss in a few rehydrated sun dried tomatoes for extra intensity
Prosciutto (optional): replace with thinly sliced smoked salmon, crisped pancetta, or for a vegetarian bite use roasted beets or grilled mushrooms

Pro Tips

– Let the burrata sit out about 20 minutes so its soft and creamy, dont slice it too early, tear the top at the table so the center spills out and looks extra indulgent.

– Make sure your greens are bone dry from a spinner or towels, wet leaves dilute the dressing and make the salad soggy, only toss them right before plating.

– Salt the cherry tomatoes a few minutes before you assemble to bring out their sweetness, and if the tomatoes taste too sharp add a tiny pinch of sugar or a drop more balsamic.

– Toast the bread until really golden and rub with garlic or drizzle oil, and if you want contrast crisp the prosciutto quickly in a hot pan so you get salty crunch and soft burrata together.

Burrata Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm sharing my Italian Burrata Salad, where silky burrata meets sun-ripened tomatoes, peppery arugula, and a bright citrus dressing that makes every bite irresistible.

Servings

servings

Calories

396

kcal

Equipment: 1. cutting board
2. chef’s knife (8 to 10 in)
3. paring knife or small knife for opening the burrata
4. small bowl and whisk or fork for the dressing
5. salad spinner or clean kitchen towel to dry greens
6. large serving platter or two plates
7. tongs or salad servers to toss and arrange
8. toaster, grill pan or oven rack for toasting bread (optional)

Ingredients

1 ball burrata cheese (about 8 oz / 225 g), serves 2-3
4 cups mixed salad greens (arugula, baby spinach or spring mix)
1 pint cherry tomatoes, halved
1 small English cucumber, sliced
1 small red onion, thinly sliced
8-10 fresh basil leaves
3 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar or 1 tbsp balsamic glaze
1 tbsp fresh lemon juice
flaky sea salt, to taste
freshly ground black pepper, to taste
2-3 slices crusty bread or baguette, optional
3-4 thin slices prosciutto, optional

Directions

Take the burrata out of the fridge about 20 minutes before you start so it warms up and gets creamy, meanwhile rinse and dry the salad greens and set aside.
Halve the cherry tomatoes, slice the English cucumber, and thinly slice the red onion; tear or chiffonade 8 to 10 basil leaves and set them with the veggies.
Make a simple dressing: whisk 3 tablespoons extra virgin olive oil with 1 to 2 tablespoons balsamic vinegar (or use 1 tablespoon balsamic glaze instead), add 1 tablespoon fresh lemon juice, a pinch of flaky sea salt and a few grinds of black pepper; taste and adjust.
If using bread, toast 2 to 3 slices until golden, rub with a cut clove of garlic if you like; if using prosciutto, lay out 3 to 4 thin slices so they don't stick together.
Toss the mixed greens lightly with about half the dressing, you want them coated not drenched.
Arrange the dressed greens on a platter or two plates, scatter the halved tomatoes, cucumber slices, red onion and basil over the top.
Gently place the burrata in the center, use a knife or your fingers to tear the top open so the creamy center spills out a bit, then spoon the remaining dressing or a little extra balsamic glaze over the cheese.
Sprinkle flaky sea salt and freshly ground black pepper over the whole salad, taste and add a touch more lemon or salt if needed.
Serve right away with the crusty bread and prosciutto on the side so people can tear bread, fold prosciutto and scoop the burrata and salad together. Enjoy, it goes fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.