Burrata Salad Recipe
This Burrata Salad Recipe is the salad that makes every single guest at the table go quiet for a moment when it arrives. The dramatic visual of a whole burrata sitting in the center of the plate. The moment it is cut open and the rich, molten cream flows outward over the tomatoes and peaches. Furthermore, the combination of fresh, acidic, sweet and deeply creamy in every forkful is one of the most extraordinary flavor experiences in all of summer food.
Moreover, burrata salads are the single most saved and shared summer salad content on Pinterest every year. For more wonderful summer salads and Italian inspired recipes, also explore our stunning Caprese Salad Recipe, our vibrant Waldorf Salad Recipe and our full Salad collection.
What Is Burrata and Why It Makes This Salad Extraordinary
Burrata is a fresh Italian cheese made from mozzarella and cream. Furthermore, the outer shell is solid fresh mozzarella while the inside is filled with a mixture of soft curd and thick fresh cream called stracciatella. Consequently, when cut open it releases a dramatic flow of rich, creamy interior that is completely unlike any other cheese in the world.
Burrata vs Mozzarella
Fresh mozzarella is the firm, milky outer shell. Burrata takes this further by filling it with cream. Moreover, the flavor of burrata is more complex, richer and slightly tangier than mozzarella. Additionally, the creamy interior adds a luxurious, almost dessert like quality. Consequently, using burrata in a salad transforms a simple dish into something genuinely extraordinary.
The Tomatoes for This Burrata Salad Recipe
Ripe, in season summer tomatoes are essential for this recipe. Furthermore, heirloom tomatoes in multiple colors produce the most visually stunning result. Consequently, a mix of deep red, golden yellow, orange and green tomatoes arranged around the white burrata creates one of the most photogenic and visually dramatic plates imaginable.
Preparing the Tomatoes
Slice larger tomatoes into thick rounds or irregular wedges. Moreover, halve smaller cherry tomatoes. Season the cut tomatoes lightly with flaky sea salt 5 minutes before plating. Furthermore, the salt draws out a small amount of juice from the tomatoes that pools around them on the plate. Consequently, this natural tomato dressing combines with the olive oil and balsamic to create an extraordinary finishing sauce.
The Grilled Peaches in This Burrata Salad Recipe
Grilled peaches are the ingredient that elevates this Burrata Salad Recipe from a simple cheese and tomato plate to something genuinely seasonal and memorable. Furthermore, grilling concentrates the natural sugars in the peach and develops a beautiful caramelized sweetness and a light smokiness. Consequently, the sweet, slightly charred peach against the creamy burrata is one of the greatest summer flavor combinations in existence.
Grilling the Peaches
Halve the peaches, remove the stone and brush the cut side with a small amount of olive oil. Place cut side down on a hot ridged grill pan for 2 to 3 minutes until beautiful grill marks appear and the peach is slightly softened. Furthermore, do not move the peach once placed on the grill as the marks only develop when the fruit stays still. Consequently, a single confident placement produces the most visually impressive result.
How to Assemble This Burrata Salad Recipe
Assembly is everything in this recipe. Furthermore, the visual arrangement of the components determines the entire impact of the dish. First, arrange the tomatoes and peaches. Then place the burrata in the center. Finally, add the rocket, pine nuts and dressing. The full method is in the recipe card below.
What to Serve with Burrata Salad
This Burrata Salad Recipe is spectacular as a starter or a light summer main. Furthermore, these pairings create a complete and impressive Italian spread:
Perfect Pairings
- Warm sourdough or ciabatta bread for mopping up the creamy burrata and balsamic dressing
- Our golden Bruschetta Recipe alongside for a complete Italian antipasto spread
- Our stunning Caprese Salad Recipe as a second salad for a full Italian summer spread
- A glass of chilled Rosé or Pinot Grigio alongside for the most elegant summer pairing imaginable
- Our indulgent Tiramisu Recipe as a perfect Italian dessert to follow
Easy Variations for This Burrata Salad Recipe
Burrata with Prosciutto — Drape paper thin prosciutto di Parma around the burrata. Moreover, the salty cured meat against the milky cream is an Italian combination that has been celebrated for centuries with very good reason.
Burrata with Strawberries — Replace the peaches with sliced fresh strawberries and add a drizzle of honey and fresh mint. Furthermore, the sweet floral strawberry against the creamy burrata and balsamic creates a beautiful and unexpected summer flavor combination.
Burrata Grain Bowl — Place the burrata on a bed of farro or quinoa with roasted vegetables. Additionally, this more substantial version makes a complete and deeply satisfying summer lunch or light dinner.
Burrata with Crispy Prosciutto — Bake prosciutto slices at 180 degrees C for 8 minutes until shatteringly crispy. Consequently, the crispy salty prosciutto adds a wonderful textural contrast that makes this already stunning salad even more interesting to eat.
Make This Burrata Salad Recipe Today
In conclusion, this Burrata Salad Recipe is the most stunning, effortless and deeply indulgent salad you can make in just 10 minutes. Therefore, whether it is a summer dinner party starter, a picnic food showstopper or a quick weeknight salad, this recipe always creates an unforgettable impression. Browse more of our wonderful Salad recipes and share your favorite variation in the comments below!
Burrata Salad Recipe
Whole burrata with heirloom tomatoes, grilled peaches, fresh basil and rocket finished with balsamic glaze and olive oil. Stunning and ready in 10 minutes.
Ingredients
- The Salad
- 2 x 125gFresh burrata ballsBring to room temperature 20 minutes before serving for the creamiest result
- 400 gRipe heirloom or mixed color tomatoes, thickly slicedUse the most vibrant and ripe summer tomatoes available
- 2Ripe peaches, halved and stone removed
- 1 tbspOlive oil for brushing peaches
- 60 gFresh rocket or mixed salad leaves
- Large handfulFresh basil leaves, torn
- 3 tbspToasted pine nuts
- The Dressing
- 4 tbspBest quality extra virgin olive oil
- 2 tbspBalsamic glaze
- Flaky sea saltMaldon or fleur de sel to finish
- Cracked black pepperTo finish
Equipment
Method for This Burrata Salad Recipe
- 1 Bring burrata to room temperature: Remove the burrata from the refrigerator 20 minutes before serving. Furthermore, cold burrata has a firmer, less creamy interior and a significantly less dramatic flow when cut. Consequently, this single step is the most important preparation for the most indulgent and visually spectacular result.
- 2 Grill the peaches: Heat a ridged grill pan over high heat until smoking. Brush the cut side of each peach half with olive oil. Place cut side down on the hot grill and cook without moving for 2 to 3 minutes until beautiful golden grill marks appear. Moreover, do not move the peaches at all during grilling. Consequently, the marks only develop when the fruit maintains full contact with the hot ridged surface.
- 3 Season and arrange the tomatoes: Slice the tomatoes into thick rounds or irregular wedges. Season with a pinch of flaky sea salt and leave for 5 minutes. Arrange the seasoned tomatoes across a large flat serving plate or board leaving space in the center for the burrata. Furthermore, the salt draws out a small amount of tomato juice that becomes part of the dressing when the olive oil is added.
- 4 Place burrata and peaches: Place the room temperature burrata balls in the center of the plate. Arrange the grilled peach halves around the burrata alongside the tomatoes. Scatter the fresh rocket leaves and torn basil over and around the components. Furthermore, arranging the components in a natural, slightly casual way always looks more beautiful and elegant than a rigidly symmetrical arrangement.
- 5 Dress and serve: Drizzle the extra virgin olive oil generously over the entire plate. Drizzle the balsamic glaze in a thin elegant spiral over the burrata and tomatoes. Scatter the toasted pine nuts over the top. Finish with a generous pinch of flaky sea salt and cracked black pepper. Bring to the table and cut the burrata open in front of your guests for maximum dramatic effect. Serve immediately.
Nutrition (Per Serving - based on 4 portions)
* Nutritional values are estimates per serving. Adding prosciutto increases sodium by approximately 200mg and calories by approximately 50 kcal per serving.
Notes
- Always bring burrata to room temperature before serving. Cold burrata is firm and the interior does not flow when cut. Furthermore, room temperature burrata releases its creamy interior dramatically when cut open and creates the most spectacular visual effect. Consequently, the 20 minutes of resting time is always worth it.
- Use the ripest tomatoes available. Ripe summer tomatoes make this salad extraordinary. Furthermore, peak season heirloom tomatoes with their mix of colors and intense sweet acidity create a visually stunning and deeply flavorful base for the creamy burrata. Consequently, the quality of the tomatoes directly determines the quality of the finished salad.
- Add the dressing only just before serving. The salt in the dressing draws moisture from the tomatoes and peaches. Furthermore, a salad dressed too far in advance becomes watery and loses its visual impact. Consequently, always dress immediately before bringing to the table.
- This recipe serves 4 as a generous starter or 2 as a main. To serve 6 as starters, use 3 burrata balls and increase all other quantities by 50 percent. Furthermore, use a larger serving board for an even more impressive and dramatic presentation.
- Peaches can be replaced with nectarines, figs, watermelon or mango depending on the season. Furthermore, each fruit creates a completely different character in the finished salad. Consequently, this recipe is an excellent template for experimenting with different seasonal summer fruits throughout the season.
Tips for the Perfect Burrata Salad Recipe Every Time
- Cut the burrata open at the table in front of your guests. The dramatic moment of cutting through the outer shell and watching the cream flow outward is one of the most impressive and memorable things you can do with food at a dinner party. Furthermore, cutting in advance allows the cream to escape before guests see the full effect. Consequently, always bring the assembled salad to the table uncut and perform the reveal at the table.
- Use a large flat plate or wooden board rather than a bowl. Burrata salad needs a flat surface to show off its components properly. Furthermore, the arrangement of colors and textures is the entire visual appeal of this dish. Consequently, a wide flat plate or rustic wooden board always produces the most beautiful and editorial presentation.
- Toast the pine nuts before scattering. Raw pine nuts are pale and bland. Furthermore, 3 to 4 minutes in a dry pan until golden transforms them into deeply nutty, fragrant and beautifully colored garnish elements. Consequently, toasted pine nuts add significantly more flavor and visual impact than raw ones.
- Use a squeeze bottle for the balsamic glaze drizzle. A squeeze bottle allows precise control over the thickness and pattern of the drizzle. Furthermore, a beautifully thin, elegant spiral of balsamic over the burrata looks dramatically more professional than a thick, clumsy drizzle from a spoon. Consequently, a squeeze bottle is always worthwhile for any dish where the drizzle is part of the visual presentation.
- Add the rocket just before serving. Rocket wilts very quickly when in contact with oil and warm ingredients. Furthermore, wilted rocket is dark, limp and unappetizing compared to fresh, peppery and vibrant rocket scattered just before serving. Consequently, always add the rocket as the very last step immediately before bringing the salad to the table.