Insalata Burrata Recipe

Name: Christinis Ristorante Italianos Insalata Burrata Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces burrata (fresh, 4–6 oz balls); 0.75 cups queen olives (large, pitted — e.g., Cerignola); 2 cups cherry tomatoes (mixed colors), halved; 0.25 cups red onion, thinly sliced; 0.5 cups fresh basil leaves, torn; 4 cups arugula or mixed baby greens (optional base); 1 tsp coarse flaky sea salt; 1 tsp freshly ground black pepper; 0.5 cups extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup (optional, to balance acidity); 1 clove garlic, minced (about 1 small clove); 1 tbsp shallot, finely minced (or additional red onion); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp extra-virgin olive oil (for drizzling); 0.5 tsp lemon zest (optional); 2 tbsp toasted pine nuts or crushed pistachios (optional)

Inspired by Christinis Ristorante Italiano

Time20m

Serves4

Queen Olives, Cherry Tomatoes, Red Onion, Red Wine Vinaigrette

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Ingredients

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Salad

2 pieces burrata (fresh, 4–6 oz balls)

3/4 cups queen olives (large, pitted — e.g., Cerignola)

2 cups cherry tomatoes (mixed colors), halved

1/4 cups Red onion, thinly sliced

1/2 cups fresh basil leaves, torn

4 cups arugula or mixed baby greens (optional base)

1 tsp coarse flaky sea salt

1 tsp freshly ground black pepper

Red Wine Vinaigrette

1/2 cups extra-virgin olive oil

3 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup (optional, to balance acidity)

1 clove garlic, minced (about 1 small clove)

1 tbsp shallot, finely minced (or additional red onion)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finish & Garnish

1 tbsp extra-virgin olive oil (for drizzling)

1/2 tsp lemon zest (optional)

2 tbsp toasted pine nuts or crushed pistachios (optional)

Method

Prepare Vinaigrette

Make dressing

In a small bowl or jar, combine red wine vinegar, Dijon mustard, minced garlic, finely minced shallot, honey (if using), salt, and pepper. Whisk while slowly streaming in the 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning — it should be bright and slightly tangy. Set aside at room temperature for flavors to meld (5–10 minutes).

Prepare Salad Components

Halve the cherry tomatoes and place them in a mixing bowl. Add the queen olives (leave whole or slice in half if preferred) and the thinly sliced red onion.

If using arugula or baby greens as a base, place them on a large serving platter or divide among plates. Sprinkle torn basil leaves evenly over the greens and tomatoes.

Lightly season the tomato-olive-onion mixture with a pinch of the flaky sea salt and a little black pepper to bring out the flavors before dressing.

Assemble Salad

Drizzle about half of the prepared red wine vinaigrette over the tomato, olive, and onion mixture and gently toss to coat. Use more or less dressing to taste.

Divide the dressed tomato mixture over the greens (if using) or arrange it on the platter. Place the burrata balls on top or slightly off-center on the salad. Gently tear the burrata open with a knife so the creamy interior spills out attractively over the tomatoes.

Drizzle the remaining dressing sparingly over the burrata (avoid soaking the cheese). Finish with the 1 tablespoon extra-virgin olive oil drizzled over the entire salad for sheen and richness.

Sprinkle the toasted pine nuts or crushed pistachios (if using) around the salad, add lemon zest (if using), and finish with the flaky sea salt and freshly ground black pepper to taste.

Serve

Serve immediately while burrata is fresh and at cool room temperature. Provide crusty bread on the side for scooping the creamy cheese and soaking up dressing.