Burrata Salad Recipe

Juice and zest

Zest one tangerine finely (reserve 1 tsp). Juice enough tangerines to yield 1/4 cup (about 2 medium tangerines). Strain the juice to remove seeds and excess pulp if desired.

In a small bowl or jar, combine the strained tangerine juice, honey, white wine vinegar, Dijon mustard, grated tangerine zest, salt and pepper. Whisk briefly to dissolve the honey and mustard.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or put all ingredients into a jar, secure the lid and shake until emulsified). Taste and adjust sweetness or acidity: add more honey for sweetness or 1/2 tsp more vinegar for acidity. Set vinaigrette aside at room temperature.

Wash and dry the basil leaves and microgreens/baby arugula. Tear larger basil leaves into bite-size pieces.

If using mixed heirloom tomatoes, cut larger tomatoes into wedges and halve cherry tomatoes so total yields about 3 cups. Place tomatoes in a bowl and lightly season with 1/4 tsp flaky sea salt and 1/8 tsp black pepper; toss gently and let sit for 5 minutes to macerate.

Slice the cucumber into half-moons about 1/4-inch thick (or thin rounds). Pat slices dry if they are wet to avoid watering down the salad.

Slice the avocado just before assembly to prevent browning. Lightly toss avocado slices with a small squeeze of tangerine juice (from the vinaigrette prep) to slow discoloration.

If toasting nuts: place pine nuts or chopped almonds in a dry skillet over medium heat. Toast, shaking pan frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.

On a large serving platter or individual plates, place the microgreens or arugula as a base if using. Arrange the macerated tomatoes and cucumber slices evenly over the greens.

Nestle the burrata balls onto the salad spaced evenly. If using one large burrata, tear it into 3–4 pieces and distribute. Gently place avocado slices around the burrata and tomatoes.

Scatter torn basil leaves and toasted nuts over the top.

Drizzle the honey tangerine vinaigrette over the salad — start with about half and add more to taste. Finish with a light sprinkle of flaky sea salt (about 3/4 tsp total across the salad) and freshly ground black pepper to taste.

Optional: For a finishing touch, drizzle up to 1 teaspoon aged balsamic in a thin line over the burrata for contrast.

Serve immediately so the burrata remains creamy and the avocado stays fresh.