This Burrata Salad recipe starts with fresh mixed greens, tomato and cucumber, burrata, fresh herbs, pita chips, and a simple lemon dressing. Great for lunch, or to impress guests as a side, and it only takes 15 minutes to toss together.
Looking for more salad recipes? Try my Waldorf Salad, Cheeseburger Salad, or Asian Chicken Salad!
Why I love this recipe:
- Burrata is a love language, with its creamy center and delicious flavor. I love it on salads, served on a charcuterie with balsamic glaze, or added to warm pasta.
- Homemade Pita Chips for croutons – For a little crunch I wanted to make similar homemade pita chips as used on Fattoush salad from my friend Suzy (who made this salad for me and it’s amazing!) They instantly elevate any salad, especially with a fun sprinkle of sumac on top!
- Fast and Fresh: The fresh dill and fresh basil really make this salad special, so be sure to load them on. With only 15 minutes to toss together this burrata salad is the perfect healthy lunch or accompaniment for any meal.
What is Burrata?
Burrata is a popular Italian cheese that is made from mozzarella and cream. It comes in a container with one large, or a few smaller “balls” of cheese that have a mozzarella-like exterior texture, with a creamy center. It can be enjoyed as part of a charcuterie board, on pizza, in an omelet, on avocado toast, salads, or with fresh fruit.
How to make Burrata Salad:
Make Pita Chips: Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan and once hot, add the pita bread. Fry briefly until golden, tossing frequently as it toasts. Use a pair of tongs to transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt and generously with sumac.
Assemble Salad: 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.
Make Dressing: Mix lemon juice, zest and olive oil together and drizzle over salad. Sprinkle with fresh cracked sea salt or finishing salt, and serve immediately.
Recipe Variations:
- Peach Burrata Salad: Omit olives and dill and add fresh mint and fresh sliced peaches to the top of the salad.
- Watermelon Burrata Salad: Omit olives and dill and add fresh mint, sliced watermelon and blueberries on top of the salad.
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Recipe
Burrata Salad
Ingredients
- 2 slices pita bread
- 3 Tablespoons olive oil
- 1/2 teaspoon sumac , optional
- 6-8 cups mixed greens
- 1 English cucumber sliced
- 5 campari tomatoes , or heirloom tomatoes, quartered or chopped
- ½ cup Kalamata olives , pitted and halved
- 1/3 of a small red onion , sliced thinly
- 8 oz burrata , broken into pieces
- 1 cup fresh chopped basil
- 1/3 cup fresh chopped dill
Dressing:
- 1/3 cup extra virgin olive oil
- Zest and juice from 1 lemon
- Sea salt or flake salt , to taste
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.
Notes
- Peach Burrata Salad: Omit olives and dill and add fresh mint and fresh sliced peaches to the top of the salad.
- Watermelon Burrata Salad: Omit olives and dill and add fresh mint, sliced watermelon and blueberries on top of the salad.
Nutrition
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My new FAVORITE salad! The pita chips on top are a must. Thanks for another great recipe.