Our Burrata Salad recipe is as beautiful as it is delicious, made with tomatoes, cucumbers, burrata, and fresh herbs on a bed of mixed greens. It's topped with toasted pita and a simple lemon dressing, for the best 15 minute salad.
Easy but elegant Burrata Salad that I crave 24/7.
Easy but elegant Burrata Salad that I crave 24/7.This salad is inspired by fresh Greek salads that I love so much, but with creamy burrata cheese and lots of fresh herbs (because they make everything shine!). And PLEASE don't skip the pita croutons; they really make this salad special. (The idea for the toasted pita is from my favorite Fattoush Salad courtesy of my friend, Suzy).
If you have extra burrata, use it to make a Burrata Appetizer, Burrata Pizza, or on top of avocado toast!
And don't miss my other salad recipes like a Wedge Salad, Chicken Pasta Salad, Cold Noodle Salad, or any of my Mason Jar Salads.
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. For the 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, topped with pita croutons.
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Recipe
Burrata Salad
Equipment
Ingredients
- 2 slices pita bread
- 3 Tablespoons olive oil
- 1/2 teaspoon sumac , optional
- 6-8 cups mixed greens lettuce
- 1 English cucumber sliced
- 5 campari tomatoes , or heirloom tomatoes, quartered or chopped
- ½ cup Kalamata olives , pitted and halved
- 1/3 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, and sumac.2 slices pita bread, 3 Tablespoons olive oil, ½ teaspoon sumac
- 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.6-8 cups mixed greens lettuce, 1 English cucumber, 5 campari tomatoes, ½ cup Kalamata olives, ⅓ small red onion, 8 oz burrata, 1 cup fresh chopped basil, ⅓ cup fresh chopped dill
- Make Salad 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, topped with toasted pitas.⅓ cup extra virgin olive oil, Zest and juice from 1 lemon, Sea salt or flake salt
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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I originally shared this recipe May 2022. Updated May 2025.
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My new FAVORITE salad! The pita chips on top are a must. Thanks for another great recipe.