Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!
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Why You’ll Love Salad with Burrata
- No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
- One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
- A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
- The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
- Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.
How to Make Burrata Salad
For the Burrata Salad
- Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
- Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!
- Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.
- Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
- Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
- Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.
For the Dressing
- Extra-Virgin Olive Oil. Use a fancy one of you have it!
- Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
- Kosher Salt and Black Pepper. Yep, a little more in the dressing.
- Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.
- Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.
- Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.
- Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!
- Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
- Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
- Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
- Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
- Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.
- To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
- To Freeze. This is not a recipe that freezes well. Enjoy it fresh!
What to Serve with Burrata Salad
- Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
- Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
- Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
- Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
- Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
- Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.
Recommended Tools to Make this Recipe
- Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
- Non-Slip Cutting Board. A cutting board that actually stays in place!
- Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.
Recipe Tips and Tricks
- Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
- Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
- Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
- Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.
Salad with Burrata
For the Burrata Salad:
- 5 ounces baby arugula about 5 cups
- 1 pint cherry tomatoes halved (about 2 cups), divided
- 8 ounces burrata cheese torn into rough pieces, divided
- 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
- 2 tablespoons balsamic glaze store bought or see notes for homemade
- Kosher salt and black pepper
- Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
- Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
- Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
- To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
- TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
- TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!
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Frequently Asked Questions
Neither! Burrata is best enjoyed at room temperature. Cold burrata won’t be as creamy, and while warm burrata is delicious, you can’t really appreciate that unique texture of the center when it’s all melted together.
In Italy, burrata is typically served as a starter course with crusty bread, marinated vegetables, and olive oil, or simply on its own with extra-virgin olive oil and flaky sea salt.
Yes, you can eat the outer layer of burrata. The shell is a thin skin of mozzarella, which encases the creamy center made from stracciatella and cream. If you like fresh mozzarella cheese, then you’ll enjoy this outer layer.
Burrata is higher in both calories and fat than fresh mozzarella, although the difference is negligible. The addition of cream in the center makes burrata a little more decadent than mozzarella.
Burrata has a similar flavor and texture to mozzarella, but it is much creamier and almost buttery. The creamy center of burrata is made from stracciatella—a mixture of cream and cheese curds—which gives it its signature rich flavor and texture.