This Burrata Salad recipe will be your new favorite, with fresh ingredients including tomato, cucumber, burrata, basil, dill, olives, pita chips, and a simple lemon dressing.
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.
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Notes
Pita Chips: inspired by the Fattoush salad that my lovely friend Suzy from the Mediterranean Dish made for me.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.