Burrata Salad Recipe

Prepare produce

Wash and dry the tomatoes, blackberries, fennel, tarragon, and salad greens thoroughly. Quarter or cut tomatoes into wedges approximately 1-inch thick. Thinly slice the fennel bulb crosswise (use a mandoline or sharp knife) and reserve the feathery fronds for garnish. Gently pat the blackberries dry and pick through to remove any stems.

Assemble greens

Place the arugula or mixed salad greens in a large shallow serving bowl or platter. Scatter the sliced fennel over the greens.

Add tomatoes and berries

Arrange the tomato wedges and blackberries over the bed of greens and fennel, distributing colors evenly for visual appeal.

Place burrata

Pat the burrata pieces dry with paper towel. Gently place the whole burrata balls on top of the salad (one per serving portion, or both in center if serving family style). If desired, tear one burrata to expose creamy interior before placing to allow curd to mingle with the salad.

Season

Lightly sprinkle the salad with the measured sea salt and freshly ground black pepper, keeping in mind that some salt will also be in the vinaigrette.

Garnish and optional crunch

Scatter chopped toasted pistachios or almonds and reserved fennel fronds or microgreens over the salad for texture and aroma. Serve toasted bread alongside if using.

In a small bowl or jar, combine the champagne vinegar, lemon juice, Dijon mustard, honey, and minced shallot. Whisk or shake to emulsify. While whisking, slowly drizzle in the extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning with the small pinch of salt and pepper noted. The final vinaigrette should be bright and balanced — adjust acidity or sweetness if needed (add up to 1 tsp more honey or 1 tsp more vinegar).

Just before serving, drizzle about 3 to 4 tablespoons of vinaigrette over the assembled salad (reserve remaining vinaigrette to pass at the table). Use more or less to taste — the burrata should remain a star, lightly dressed.

If the burrata was left whole, encourage guests to break it open at the table with a spoon or knife so the creamy interior can mingle with the tomatoes and dressing. Finish with a final grind of black pepper, a light pinch of flaky sea salt over the exposed burrata, and a few extra tarragon leaves scattered on top.

Serve immediately so the greens stay crisp and the blackberries hold their shape. Leftover vinaigrette can be refrigerated up to 3 days; keep burrata separate and consume within 1–2 days.