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Burrata Salad Recipe

This burrata salad recipe makes a light dish with vibrant summer colors. If you need a quick mix of greens, this tasty arrangement will do the job.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Side Dish
Cuisine: Global, Italian
Keyword: Burrata Salad, Burrata Salad Recipe
Servings: 4 servings
Calories: 213kcal


  • 1 oz white bread cut into cubes
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp honey
  • 2 oz arugula
  • 10 oz cherry tomatoes cut in half
  • 0.5 oz radish thinly sliced
  • 0.5 oz baby beets peeled and thinly sliced
  • 0.5 oz baby carrots thinly sliced lengthwise
  • 1 oz pistachios roughly chopped
  • 0.2 oz fresh basil roughly chopped
  • 4 oz burrata cheese


  • Make croutons: Preheat the oven to 265°F. Spread bread cubes on a baking sheet lined with parchment. Bake for 15 minutes. Remove from the oven and set aside.
    Step 1: Make croutons
  • Make the dressing: In a small bowl, combine balsamic vinegar, olive oil, salt, pepper, and honey. Whisk well to emulsify and set aside.
    Step 2: Mix the dressing.
  • Arrange the salad: Lay arugula in the center of a large serving platter. Scatter cherry tomatoes, radishes, beets, carrots, chopped pistachios, croutons, and basil over the top. Place the burrata cheese on top of the salad.
    Step 3: Arrange the salad.
  • Add the dressing and serve: Once ready to serve, drizzle the dressing over the salad. Cut the burrata open, divide it into small pieces, and enjoy.
    Add the dressing and serve


Serving: 1serving | Calories: 213kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 256mg | Potassium: 332mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1278IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 1mg