Burrata Salad Recipe
Make Burrata Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Vinaigrette
Optional Garnishes
Method
Vinaigrette
- 1
Make the vinaigrette
In a small bowl or jar, combine 2 tablespoons lemon juice, 1 tablespoon white balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk while slowly drizzling in 4 tablespoons extra-virgin olive oil until the dressing emulsifies. Taste and adjust acidity or sweetness as needed. Set aside at room temperature.
Salad
- 2
Prepare vegetables
Wash and spin dry the mixed salad greens. Slice the heirloom tomatoes into wedges (or halve the cherry tomatoes). Thinly slice the cucumber and red onion. Tear the basil leaves into bite-sized pieces. Place the greens in a large serving bowl or on a platter and arrange tomatoes, cucumber, red onion and basil over the greens.
- 3
Dress the salad
Drizzle about half of the prepared vinaigrette (approximately 2 tablespoons) over the salad and gently toss with tongs just until the leaves are lightly coated. Reserve the remaining vinaigrette to dress burrata and finish if preferred.
- 4
Plate burrata
Gently pat the burrata balls dry with a paper towel. Place the burrata in the center or divided across the salad. Using a small knife, score the top of each burrata to expose the creamy interior just before serving so the cream spills onto the salad.
- 5
Finish and season
Drizzle the remaining vinaigrette and 2 tablespoons extra-virgin olive oil over the burrata and salad. Sprinkle 1 teaspoon lemon zest, 1 teaspoon sea salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper evenly over the dish. Scatter optional toasted pine nuts or walnuts and crumbled prosciutto if using.
- 6
Serve
Serve immediately while burrata is cool and creamy. Provide crusty bread on the side to soak up the creamy center if desired.