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Burrata Berry Salad Recipe

Burrata Berry Salad Recipe: A Summer Delight to Savor

This Burrata Berry Salad Recipe is a refreshing and vibrant dish, perfect for summer gatherings and packed with fresh flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 each Burrata Cheese Substitute with fresh mozzarella if needed.
  • 1 cup Strawberries Halved; use raspberries for an added tang if desired.
  • 1 cup Pitted Cherries Pit and sliced; diced peaches can also work.
  • 1 cup Baby Tomatoes Grape or cherry tomatoes are great alternatives.
  • 1 each English Cucumber Chopped into thin rounds.
  • 1 cup Blackberries Feel free to use blueberries instead.
  • 1 cup Fresh Mint Leaves Add a refreshing herbal note; basil can be used.
For the Dressing
  • 2 tablespoons Olive Oil Swap with avocado oil for a healthy twist.
  • 1 tablespoon Balsamic Vinegar Try white balsamic or a mix of lemon juice and honey.
  • 1 teaspoon Flake Salt Adjust with regular sea salt if preferred.
For Serving
  • 1 cup Whole Croutons Adds delightful crunch; both homemade and store-bought work.
  • 2 each Endives Perfect for taking bites of salad; substitute with romaine if you like.

Equipment

  • Medium platter
  • Large bowl
  • small bowl

Method
 

  1. Begin by taking the burrata cheese out of the refrigerator and letting it sit at room temperature for about 10-15 minutes.
  2. While the burrata is warming, wash and slice your fresh produce. Halve the strawberries and cherry tomatoes, pit and slice the cherries, and chop the cucumber into thin rounds.
  3. Carefully surround the burrata with the prepared fruits and vegetables, artistically placing the strawberries, cherries, cucumber, baby tomatoes, and blackberries around the cheese.
  4. Sprinkle fresh mint leaves generously over the assembled produce and burrata.
  5. In a small bowl, whisk together olive oil and balsamic vinegar to create a dressing and drizzle it evenly over the assembled salad.
  6. Sprinkle a generous amount of flake salt on top of the salad for flavor balance.
  7. To serve, place whole croutons and endive leaves around the salad.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 180mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 35mgCalcium: 250mgIron: 1mg

Notes

This salad is best served immediately, but leftovers can be stored in an airtight container for one day maximum.

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