Burrata Salad
Ripe and juicy heirloom tomatoes and creamy burrata cheese make up this Burrata Salad. It’s colorful, creamy, and has the perfect combination of flavors. Serve it at a BBQ or as a decadent side dish to any weeknight dinner!
Servings: 4 servings
Calories: 328kcal
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.
Nutrition
Calories: 328kcal | Carbohydrates: 9g | Protein: 12g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 275mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1970IU | Vitamin C: 35mg | Calcium: 354mg | Iron: 1mg