Burrata Salad Recipe
Burrata cheese served with avocado and fresh local tomato and pesto Genovese
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Ingredients
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Salad
Method
Salad
- 1
Prepare produce
Wash and dry the mixed salad greens and basil leaves thoroughly. Slice the local tomatoes into 1/4- to 1/2-inch thick rounds (or halve cherry tomatoes if using). Halve the avocados, remove pits, and slice or fan each half into 6–8 slices while still in the skin; scoop the slices out with a spoon and set aside to prevent browning. Pat the burrata balls dry with a paper towel and bring them to room temperature for 10–15 minutes for best texture and flavor.
- 2
- 3
Make dressing
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sea salt, and half of the freshly ground black pepper until emulsified. Taste and adjust seasoning. Reserve 1 tablespoon of the dressing to lightly toss the greens.
- 4
Assemble greens
Place the mixed salad greens on a large serving platter or divide evenly among 4 plates. Drizzle the reserved 1 tablespoon of dressing over the greens and gently toss to coat.
- 5
Arrange tomatoes and avocado
Fan or layer the tomato slices over the dressed greens, spacing evenly. Tuck the avocado slices between tomato slices and greens for an even distribution.
- 6
Place burrata and pesto
Gently place the burrata balls on top of the arranged tomatoes and avocado (one burrata per two servings—if serving 4, use 2 burrata). Spoon the pesto Genovese over each burrata (about 1–1.5 tablespoons per burrata) and a little around the salad for flavor. If you prefer, burst the burrata gently with a spoon so the creamy interior mixes with pesto and tomato juices.
- 7
Finish and garnish
Scatter the remaining basil leaves and toasted pine nuts over the salad. Drizzle any remaining olive oil dressing and, if using, a light drizzle of balsamic reduction across the plate. Finish with the remaining freshly ground black pepper and, if needed, a light pinch more sea salt to taste.
- 8