This Burrata Salad is one of my favorite ways to bring fresh summer flavors to the table. The creamy burrata pairs perfectly with juicy tomatoes, crisp cucumbers, and a bright lemon dressing. It’s simple, colorful, and always a hit.
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Why This Recipe Works
I make this Burrata Salad whenever I want something fresh, colorful, and full of flavor. It’s simple, but it always feels a little special. Here’s why I love it:
- Creamy and Fresh: The burrata is the star here – soft, rich, and perfectly creamy. It melts into the juicy tomatoes and crisp cucumbers in the best way, just like in this Pasta with Burrata.
- Bright Mediterranean Flavor: The lemon juice, olive oil, and herbs give this salad a light, sunny flavor that instantly reminds me of summer by the sea. Every bite feels fresh and balanced.
- Quick to Make: This salad comes together in minutes. No cooking, no fuss – just slice, drizzle, and serve. It’s perfect for those nights when you want something easy but still impressive.
- Versatile for Any Meal: You can serve it as a side with grilled meats, pile it on crostini for an appetizer, or enjoy it on its own for lunch. It’s as flexible as it is delicious, much like this Roasted Beet and Burrata Salad.
- Perfect for Sharing: It looks beautiful on a platter and always gets attention at the table. The mix of colors, textures, and flavors makes it a crowd-pleaser every single time.
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Ingredients
- Cucumbers – I like using small Persian cucumbers for their crisp texture and mild flavor, but one English cucumber works just as well. They add a refreshing crunch to the salad.
- Tomatoes – Ripe heirloom or on-the-vine tomatoes bring sweetness and juiciness. Cut them into wedges so they mix easily with the other ingredients. Cherry tomatoes can be used if that’s what you have.
- Burrata – The creamy centerpiece of the dish. Tear it gently into pieces so the soft interior blends with the vegetables. If burrata isn’t available, fresh mozzarella packed in water is a good substitute.
- Kalamata Olives – Their briny, salty flavor balances the richness of the burrata and the sweetness of the tomatoes. You can also use green olives or Castelvetrano olives for a milder taste.
- Fresh Herbs – A mix of basil and dill adds freshness and aroma. Feel free to swap in parsley or mint depending on what’s in your kitchen.
- Lemon Juice and Zest – Fresh lemon brightens the flavors and adds a light acidity that keeps the salad balanced.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Layer the Cucumbers: Arrange the sliced cucumbers evenly on a large serving platter.
- Add the Toppings: Top with the tomato wedges, torn burrata, and halved Kalamata olives.
- Whisk the Dressing: Combine the olive oil, lemon juice, and lemon zest until smooth.
- Dress and Serve: Drizzle the dressing over the salad, then finish with flaky sea salt and fresh herbs before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Greens Swap: I like to mix things up by using arugula, spinach, or kale instead of tomatoes. It turns the salad into a leafy, hearty version that’s great for lunch.
- Fruit Add-Ins: Try adding sliced strawberries, peaches, or cherries for a touch of sweetness. The fruit pairs beautifully with the creamy burrata and salty olives.
- Dressing Change: I sometimes drizzle balsamic reduction or spoon over a bit of homemade pesto instead of the lemon dressing. Both add great flavor with almost no extra effort.
What to Serve with Burrata Salad
Main Dishes
- This Burrata Salad pairs beautifully with grilled or hearty mains. We love serving it alongside Grilled Skirt Steak for a fresh, balanced meal that feels perfect for summer dinners.
- It’s also delicious next to Creamy Garlic Tuscan Salmon with Spinach or a comforting bowl of Spicy Rigatoni. For something fun and casual, try it with a slice of Mediterranean Pizza.
Appetizers
- If you’re planning a spread, this salad fits right in with light starters. We often serve it with Spanish Tomato Bread or Prosciutto and Melon for a simple, elegant start.
- It also pairs nicely with bite-sized options like Antipasto Bites or Brie and Fig Crostini when entertaining guests.
FAQs
Burrata is a special type of cow’s milk cheese that has an outer casing similar to fresh mozzarella. Inside the white ball of cheese contains stracciatella and cream which has a very soft and creamy texture with a milky fresh mozzarella taste.
Yes. Fresh mozzarella packed in water is the best substitute since it has a similar creamy texture and mild flavor. You can also try ricotta or whipped feta for a slightly different but still delicious result.
Heirloom or on-the-vine tomatoes are ideal because they’re juicy and full of flavor. If those aren’t available, cherry or grape tomatoes cut in half will work just as well.
You can prep the vegetables and dressing a few hours in advance, but wait to add the burrata until right before serving. This keeps the cheese creamy and the vegetables crisp.
This salad is best enjoyed fresh since burrata doesn’t store well once opened. If you have leftovers, keep them in an airtight container in the fridge for up to one day and enjoy cold.
More Summer Recipes You’ll Enjoy
- Tomato and Onion Salad – This Tomato and Onion Salad is a light and flavorful side made with just 5 ingredients. The tomato vinaigrette ties it all together!
- Chopped Greek Salad – This easy Chopped Greek Salad packs a punch! Each bite features fresh Mediterranean vegetables, a 4-ingredient dressing, and marinated onion.
- Mexican Street Corn Salad – Need a fresh and flavorful take on Mexican street corn salad that’s perfect for potlucks and barbecues? Fresh white corn kernels are tossed in a tangy sauce for one incredible south-of-the-border salad.
- Tomato Gazpacho – Tomato gazpacho is a bold yet refreshing soup perfect for hot summer days! Serve it chilled for an elegant and satisfying starter.
If you try this Burrata Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Burrata Salad
Ingredients
- 4 small cucumbers, or 1 english cucumber, sliced
- 2 large tomatoes, or 5 smaller on the vine tomatoes, cut into wedges
- 8 oz burrata, torn
- ½ cup kalamata olives, pitted and cut in half
- ½ cup fresh herbs, basil and dill coarsely chopped
- ¼ cup extra virgin olive oil
- ½ lemon, juiced and zested
- sea salt, to taste
Instructions
- Arrange the sliced cucumbers on a large serving platter.
- Top with the tomato wedges, torn burrata, and Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, and lemon zest until well combined.
- Drizzle the dressing over the salad, then sprinkle generously with flaky sea salt and the fresh herbs. Serve immediately with toasted bread if desired.
Notes
- Cut the vegetables evenly. Keep the cucumber slices and tomato wedges similar in size so the salad looks balanced and every bite has a good mix of textures.
- Use ripe tomatoes. The flavor of this salad depends on juicy, flavorful tomatoes, so choose ones that are firm but fragrant.
- Tear the burrata gently. Pull it apart with your hands instead of cutting it to keep its creamy center intact.
- Whisk the dressing well. Combine the olive oil, lemon juice, and zest until smooth for a bright, even drizzle.
- Season just before serving. Sprinkle sea salt and herbs at the end to keep the vegetables crisp and the burrata fresh.
- Serve at room temperature. Let the burrata sit out for 10–15 minutes before serving so it’s soft and creamy.
- Add texture with bread. Serve with toasted baguette slices or crostini to scoop up the cheese and dressing.
- Make it ahead. Prep the vegetables and dressing separately, then assemble right before serving for the best freshness.
- Store leftovers carefully. Keep any remaining salad in an airtight container in the fridge for up to one day, but note the burrata will soften as it sits.
- Finish with freshness. A final drizzle of olive oil and a sprinkle of lemon zest right before serving brings the flavors together beautifully.
Alina
Go do yourself a favor and make this salad! It’s so easy and so good. When I think of summer food, it’s literally this!
lena gladstone
I love this recipe so much, one of my favorites. So happy you loved it too Alina.
Olga
Omg! Seriously mouth watering so tasty!! Thank you Lena!!
lenaskitchen
SO happy you loved the recipe. It’s one of my new favorite go-to salads now.
lena
Thank you! I am glad you like this!