This vibrant burrata salad delivers an irresistible combination of creamy cheese and fresh ingredients in just 15 minutes. Perfect for busy weeknights or elegant entertaining, it packs a nutritious punch with 13g of protein and healthy fats.
The luxurious burrata takes center stage, creating a restaurant-worthy dish that’s surprisingly simple to prepare at home. Whether you’re hosting friends or treating yourself to an elevated lunch, this Mediterranean-inspired salad promises to impress with minimal effort.
Fresh Burrata Salad Ingredients
- Pita Bread: 2 slices, ideal for creating crispy toppings
- Olive Oil: 3 tablespoons for toasting pita, plus 1/3 cup for dressing
- Fresh Produce: 6-8 cups mixed greens, 1 English cucumber, 5 campari tomatoes
- Aromatics: 1/3 small red onion, 1 cup fresh basil, 1/3 cup fresh dill
- Burrata: 8 oz, kept chilled until ready to use
- Extras: ½ cup Kalamata olives, sumac (optional)
- Dressing Components: 1/3 cup extra virgin olive oil, 1 lemon (zest and juice), sea salt to taste
Step-by-Step Instructions
- Prepare Pita Crisps: Break pita into bite-sized pieces, fry in hot olive oil until golden brown. Drain on paper towels
- Layer Base: Arrange mixed greens in a large serving bowl as your foundation
- Add Fresh Components: Top with cucumber slices, quartered tomatoes, halved olives, and thin onion slices
- Crown with Burrata: Gently tear burrata into pieces and arrange on top
- Herb Enhancement: Sprinkle fresh basil and dill generously
- Dress the Salad: Combine lemon zest, juice, and olive oil; drizzle over salad
- Final Touch: Finish with a sprinkle of sea salt and serve immediately for best taste
Quick Prep Tips
Making this burrata salad is super easy! For the crispiest pita chips, cut your bread into even-sized pieces – about 1-inch squares work great. Watch them closely while frying since they can brown quickly.
A good tip: if your burrata is very cold, let it sit at room temperature for 10-15 minutes before breaking it up – this brings out its creamy texture and lovely flavor.
Make It Your Own
This salad is so flexible! Don’t have pita? Try toasting some sourdough cubes instead. Swap the mixed greens for baby spinach or arugula for a peppery kick.
If burrata isn’t available, fresh mozzarella makes a wonderful substitute. Love extra crunch? Add some toasted pine nuts or walnuts. And if you’re not a fan of dill, fresh mint or extra basil work beautifully too.
Serving Suggestions
This gorgeous salad shines as a light lunch or dinner starter. For the prettiest presentation, arrange it on a large, light-colored platter rather than individual plates – this shows off all the beautiful colors!
Serve it right away while the pita chips are crispy and the burrata is at its creamiest. Add a glass of chilled white wine and some warm crusty bread on the side for a lovely Mediterranean-style meal.
Fresh Storage Tips
If you need to prep ahead, keep all your ingredients separate until serving time. Store the fried pita chips in an airtight container at room temperature – they’ll stay crispy for about 2 days. The dressing can be mixed and kept in the fridge for up to 3 days. For the freshest taste, slice your vegetables and assemble the salad just before serving.
Burrata Salad
Equipment
- Large Pan
- Large Bowl
- Tongs
Ingredients
For the Salad
- 2 slices pita bread
- 3 tablespoons olive oil
- 1/2 teaspoon sumac optional
- 6-8 cups mixed greens
Dressing
- 1/3 cup extra virgin olive oil
- 1 whole lemon zest and juice
Instructions
- Toast pitas: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper.
- Assemble: Add greens to a large bowl. Top with cucumber, tomato, olives, and onion. Tear or cut the burrata into pieces and arrange on top of salad. Sprinkle with fresh basil and dill.
- Mix lemon juice, zest and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately.
