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Burrata Salad Recipe

Recipe by Pedro M. A. Neves

This elegant Italian burrata salad celebrates the creamy richness of burrata cheese paired with fresh summer vegetables and a bright vinaigrette. The soft, molten center of burrata melts into tender greens and ripe tomatoes, creating a restaurant-quality dish that's simple enough for weeknight dinners yet sophisticated enough for entertaining.

Ingredients

• 2 balls fresh burrata cheese (250g total)
• 200g mixed salad greens (arugula, radicchio, butter lettuce)
• 300g heirloom or cherry tomatoes
• 1 cucumber (150g)
• ¼ red onion
• 30ml (2 tablespoons) extra virgin olive oil
• 15ml (1 tablespoon) aged balsamic vinegar
• 5ml (1 teaspoon) red wine vinegar
• 1 clove garlic, minced
• 5g (1 teaspoon) Dijon mustard
• 5ml (1 teaspoon) honey
• 2.5g (½ teaspoon) sea salt
• 1g (¼ teaspoon) freshly ground black pepper
• Fresh basil leaves for garnish
• Crushed black pepper for finishing

Instructions

1. Prepare the greens by rinsing and gently patting dry with paper towels. Tear larger leaves by hand and place in a large bowl.

2. Cut heirloom tomatoes into wedges or halve cherry tomatoes. Cut cucumber into half-moons. Thinly slice the red onion into rings and soak in cold water for 3 minutes to reduce sharpness.

3. Make the vinaigrette by whisking minced garlic, mustard, and honey in a small bowl. Add the balsamic vinegar and red wine vinegar, whisking to combine.

4. While whisking constantly, slowly drizzle in the olive oil in a thin stream until the vinaigrette is fully emulsified and glossy.

5. Season the vinaigrette with salt and pepper to taste. Toss the mixed greens gently with about two-thirds of the dressing, reserving the remainder for final drizzling.

6. Divide the dressed greens among four serving plates. Arrange tomato wedges, cucumber slices, and drained red onion around the greens on each plate.

7. Remove burrata from refrigeration 5 minutes before serving. Carefully place one burrata ball in the center of each plate.

8. Drizzle the remaining vinaigrette around the burrata and vegetables. Tear fresh basil leaves and scatter over the salad. Finish with a pinch of crushed black pepper.

Substitutions

• For vegan: substitute burrata with cashew ricotta (blend soaked cashews with lemon juice, garlic, and salt)
• For dairy-free: use sliced fresh mozzarella or firm tofu cubes instead of burrata
• For lower-carb: replace cucumber with shaved fennel or celery, and use twice the amount of greens
• For gluten-free: ensure all ingredients are certified; this recipe is naturally gluten-free

Tips

• Remove burrata from the refrigerator 5 minutes before serving to allow the cream center to reach the optimal creamy consistency
• Dress the greens separately from the delicate burrata to prevent it from breaking apart prematurely
• Use a high-quality aged balsamic vinegar for deeper flavor; the vinegar's sweetness balances the peppery greens
• Prepare all vegetables ahead of time, but only assemble the salad just before serving to maintain the crispness of the greens

Burrata, a relatively modern creation from Puglia in southern Italy, emerged in the 1950s as a way to use leftover mozzarella scraps and cream. This salad showcases the cheese's luxurious texture and represents contemporary Italian cuisine, where quality ingredients require minimal preparation.

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