Burrata & Bacon Recipe

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Bake 12–18 minutes until crisp to your preferred doneness. Remove and transfer to a plate lined with paper towels to drain and cool, then roughly chop into bite-sized pieces.

Toast nuts (optional)

If using walnuts or pine nuts, add them to a dry skillet over medium heat and toast, shaking the pan, 2–4 minutes until fragrant and lightly browned. Remove from heat and let cool.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, lemon juice, salt, and pepper. Whisk while slowly streaming in the olive oil until the dressing is emulsified. Taste and adjust seasoning (add more honey for sweetness or lemon for brightness). Set aside.

Place the mixed baby greens in a large bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Gently toss with about half of the dressing to lightly coat the greens (reserve remaining dressing for finishing).

Divide the dressed greens among 4 plates or arrange on a shared platter. Tear the burrata balls in half or into large pieces and place them evenly on top of the greens (2 burrata balls serves 4—adjust placement as desired).

Scatter the chopped bacon and toasted nuts around and over the burrata. Tuck torn basil leaves around the cheese and salad for fresh aroma and color.

Drizzle the remaining dressing around the plate. If you prefer, finish with a light drizzle of good-quality balsamic glaze (about 1–2 tsp per plate) and an extra grind of black pepper and a small pinch of flaky sea salt over the burrata to enhance flavor.

Serve immediately while bacon is slightly warm and burrata is cool and creamy. Encourage guests to break the burrata and mix the creamy interior with the salad for best texture and flavor.