Burrata Salad Recipe

Salad

1. 1

   Prepare tomatoes and herbs

   If using cherry tomatoes, rinse and dry them. Slice each cherry tomato in half. Pick basil leaves from stems and tear larger leaves in half. Strip oregano leaves from stems and finely chop if stems are woody. Roughly chop the parsley. Place tomatoes and herbs aside in a small bowl.

2. 2

   Make dressing

   In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp red wine vinegar, and 1 tsp honey. Add 1 tsp sea salt and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add a bit more lemon for brightness or a pinch more honey if too tart.

3. 3

   Assemble greens

   Place 6 cups of mixed salad greens in a large bowl. Add the halved cherry tomatoes and the chopped herbs (basil, oregano, parsley) to the greens. Pour about two-thirds of the dressing over the salad and toss gently to coat leaves evenly. Reserve the rest of the dressing to drizzle over burrata.

4. 4

   Plate burrata

   Divide the dressed greens among 2 serving plates or leave on a single large platter. Gently place one burrata ball on top of the greens on each plate. If burrata is cold from the refrigerator, allow it to sit at room temperature for 5–10 minutes before serving for best texture and flavor.

5. 5

   Finish and serve

   Drizzle the remaining dressing over the burrata and salad. Gently tear the burrata open with a fork or knife so the creamy interior spills onto the greens. Sprinkle 1/4 tsp flaky sea salt over the burrata and finish with a grind of black pepper if desired. Serve immediately with 2 slices of grilled or toasted bread per person, using bread to scoop up the burrata and salad.