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Burrata Berry Salad Recipe

Delightful Burrata Berry Salad Recipe for Summer Refreshment

This Burrata Berry Salad Recipe is a vibrant, vegetarian-friendly dish perfect for summer gatherings.
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Burrata Cheese Substitute with fresh mozzarella for a lighter option.
  • 2 cups Strawberries Can replace with raspberries for a different flair.
  • 1 cup Pitted Cherries Seasonal stone fruits are great substitutes if cherries aren't in season.
  • 1 cup Baby Tomatoes Heirloom tomatoes are a fantastic alternative for extra flavor.
  • 1 medium English Cucumber Peel for a softer bite.
  • 1 cup Blackberries Swap for blueberries if you prefer a milder flavor.
  • 1 cup Fresh Mint Leaves Basil can be used as an alternative.
For the Dressing and Toppings
  • 1 teaspoon Flake Salt Sea salt works perfectly if you don't have flake salt.
  • 2 tablespoons Olive Oil Opt for flavored oil to elevate taste.
  • 2 tablespoons Balsamic Consider balsamic glaze for a sweeter finish.
  • 1 cup Whole Croutons Homemade or store-bought can be used.
  • 1 cup Endives Radicchio is a great substitute for a slightly bitter kick.

Equipment

  • Serving platter
  • Knife
  • Cutting Board
  • Mixing bowl

Method
 

Preparation
  1. Begin by taking the burrata cheese out of the refrigerator and allowing it to come to room temperature for about 30 minutes.
  2. Grab a medium serving platter to arrange your beautiful Burrata Berry Salad.
  3. Wash the strawberries, cherries, and baby tomatoes thoroughly.
  4. Hull and slice the strawberries, pit and halve the cherries, and cut the baby tomatoes in half.
  5. Slice the cucumber into thin rounds.
  6. Place the burrata in the center of your platter, surrounding it with the sliced strawberries, halved cherries, cucumber rounds, halved baby tomatoes and blackberries.
  7. Sprinkle fresh mint leaves over the arrangement.
  8. Mix equal parts olive oil and balsamic, then drizzle across the salad.
  9. Sprinkle flake salt over the salad to enhance flavors.
  10. Serve with whole croutons and endive leaves on the side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 150mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Prepare ingredients in advance but assemble before serving to keep everything fresh and crisp.

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