Looking for the perfect summer salad? This Burrata Salad Recipe is packed with fresh herbs, cherry tomatoes, and creamy burrata cheese. It's topped with a delightful pesto vinaigrette dressing! This is a super simple salad, so make a large bowl for a light meal or snack.
Summertime really does bring the produce with the most beautiful colors, doesn't it? If you need a big salad made with simple ingredients, and you love rich flavors, then this one is for you!
Looking for more burrata recipes? Be sure to check out this Baked Nectarine and Cherry Burrata, this Burrata Caprese Salad, or this Burrata and Prosciutto Arugula Salad!
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❤️Why you'll love this
- An ode to summer - There's nothing like the combo of leafy greens, ripe tomatoes, and creamy cheese! Top it all off with a few extra textures and pesto vinaigrette. It's next level!
- Naturally gluten free & low carb - Made with high quality, fresh ingredients. It suits a variety of diets.
- Made with kitchen staples - All you need is a handful of simple ingredients. Anything you don't have on hand can be found in most grocery stores!
- Easy recipe - No need to fret, this tasty side dish can be on the table in 20 minutes or less.
🍅Ingredients
Here are the ingredients you'll need. The full recipe, quantities, and nutritional information can be found in the recipe card.
✏️Ingredient Notes
- Spring mix - Or any leafy green of choice.
- Pine nuts - Optional, but they add such a nice crunch and nutty flavor. We toast them up, but you can enjoy them raw as well.
- Fresh basil leaves - Optional, but we like to chiffonade some basil to garnish the salad at the end.
- Kosher salt & black pepper - We always season our leafy greens a little for the best flavor. You can also top with a little flaky sea salt as well!
- Bell pepper - Optional, but adds a little color and sweetness.
- Fresh tomatoes - We opted for cherry tomatoes, but any ripe tomatoes work! Heirloom tomatoes are delicious when they are in season.
- Homemade pesto vinaigrette - To dress the salad! Add to taste.
- Fresh burrata cheese - Makes for the most perfect centerpiece with a gooey center!
📖Instructions
🔪Prep work
- Prepare burrata. Very gently drain the brine from inside the burrata container. Place the burrata cheese in a large bowl and cover it with hot water. Do this while you prep the other ingredients, so the creamy center can loosen up a bit more. When you go to cut it open, the center will spill out with creamy goodness.
- Make the vinaigrette. The pesto vinaigrette can be made up to 5 - 7 days in advance, but if you haven't made it already, it comes together really quickly.
- Chop the veggies. Depending on your preferences, cut bell peppers into bite-sized pieces. You can halve, quarter, or chop tomatoes even further to suit your preference.
- Preheat a skillet over medium-low heat. This is if you plan to toast pine nuts for the salad, so an optional step.
Toast pine nuts
In a skillet over medium-low heat, toast the pine nuts by adding them to the hot skillet and moving around frequently, until they are golden brown and release a nutty aroma. This will take 2-5 minutes. Set aside to cool.
Season the greens
Season the greens with a little salt and pepper, plus a small amount of pesto vinaigrette. Toss to combine and place on a large serving platter.
Layer on veggies
Layer on bell peppers, tomatoes, and pine nuts.
Add the burrata cheese
Using a slotted spoon, very gently remove the burrata cheese from the warm water, and place burrata on top of the salad. Cut into it to let out the creamy filling in the center.
Garnish and enjoy!
Dress with pesto vinaigrette, then top it all off with a little bit of salt, pepper, and basil chiffonade (ribbons). Enjoy!
✨Substitutions and variations
- No spring mix? No problem! Use bibb lettuce, spinach, or a little bit of peppery arugula for a really great flavor.
- Swap the pesto vinaigrette. You can dress the greens quickly with a little bit of good quality extra virgin olive oil, fresh lemon juice, a few seasonings, and a little regular or white balsamic vinegar. We also have recipes for a honey lemon vinaigrette and a creamy balsamic dressing that would taste delicious with this!
- Use your favorite nuts. You can substitute pine nuts for almonds, pistachios, or walnuts!
- Add a protein to make it a full meal. Add some cooked chicken breast, like this lemon herb chicken or some crispy prosciutto to make this a complete meal.
- Add parmesan cheese. Can't get enough Italian cheese? We understand! Try grating on some freshly shaved or grated parmesan. Delicious!
💭Frequently asked questions
Burrata is fresh, soft cheese. It's an Italian cow’s milk cheese, made from fresh, soft curds, and fresh cream stuffed into mozzarella cheese scraps. This cheese was made to reduce leftover mozzarella food waste. It's similar to fresh mozzarella cheese balls, but with a much more creamy filling.
Not quite. While the outside is made from mozzarella scraps, the inside of the burrata ball is filled with luscious, creamy cheese curds!
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🥣Storage
This salad is best enjoyed fresh, but can be saved for 1-2 days in the refrigerator if covered.
Bell peppers, pesto vinaigrette, and toasted pine nuts can be stored in airtight containers. The vinaigrette and bell peppers must be stored in the fridge, while pine nuts can be stored at room temperature.
We don't recommend dressing the greens, cutting up tomatoes or the burrata until it's time to serve.
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📖 Recipe
Burrata Salad Recipe
Ingredients
- 60 grams pine nuts, toasted
- 5 ounces spring mix
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper (to taste)
- 10 ounces cherry tomatoes, quartered
- 1 large yellow bell pepper, diced
- 8 ounces burrata cheese
- pesto vinaigrette (not included in the nutrition facts, add to taste)
Instructions
- Toast pine nuts in a large skillet over medium-low heat, moving frequently to prevent burning. After 3-5 minutes, the pine nuts should smell nutty and be golden brown in color. Remove from the skillet and set aside.
- Toss greens together with a small amount of dressing, kosher salt, and black pepper. Add to a large serving platter.
- Top with toasted pine nuts, tomatoes, and bell pepper. Add the burrata to the center and split it open.
- Dress with more pesto vinaigrette. Garnish with basil chiffonade, black pepper, and kosher salt. Enjoy!
- Leftovers can be stored for about 1 day in the fridge in an airtight container, but this salad is best enjoyed fresh.
Notes
- Pesto vinaigrette dressing is not included in the nutrition facts, add to taste. It can be made 5-7 days in advance.
- Toasting the pine nuts is optional.
- Spring mix can be replaced with any other leafy green of choice.
- Use your favorite veggies. Bell peppers and tomatoes are optional.
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