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Burrata Salad - Creamy, Fresh, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Burrata cheese (1–2 balls, about 4–8 oz total)
  • Heirloom or cherry tomatoes (2 cups, mixed colors if possible)
  • Arugula or mixed baby greens (2–3 cups)
  • Fresh basil (a handful of leaves)
  • Extra-virgin olive oil (high quality)
  • Balsamic vinegar or lemon juice
  • Flaky sea salt and freshly cracked black pepper
  • Red pepper flakes (optional)
  • Toasted pine nuts or slivered almonds (optional, for crunch)
  • Crusty bread (optional, for serving)

Method
 

  1. Prep your produce: Rinse and dry the greens. Halve or quarter the tomatoes so they release a little juice. Tear the basil leaves by hand for better aroma.
  2. Make a quick dressing: In a small bowl, whisk 3 tablespoons olive oil with 1 tablespoon balsamic vinegar or lemon juice. Add a pinch of salt and pepper. Taste and adjust—you're aiming for bright but balanced.
  3. Build the base: Spread the greens on a platter. Scatter the tomatoes over the top. Drizzle about half the dressing so the greens are lightly coated.
  4. Add the burrata: Gently place the burrata ball(s) in the center. If serving family-style, leave them whole. If plating individually, use smaller pieces and nestle them into the greens.
  5. Season generously: Spoon the remaining dressing around the cheese and over the tomatoes. Finish with flaky salt and plenty of cracked pepper. Add a pinch of red pepper flakes if you like a little heat.
  6. Top and serve: Add torn basil leaves and a sprinkle of toasted nuts for crunch. Serve right away with warm crusty bread to scoop up the creamy center and juices.