Burrata Salad

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This burrata salad recipe is my go-to summer salad. Spring mix is topped with homemade croutons, veggies, herbs & a drizzle of homemade dressing for a fresh and delicious, show-stopping salad!

burrata salad on in a serving dish with balsamic vinaigrette dressing


One of my most sincere culinary obsession is burrata cheese. I seriously can’t get enough of it. When we go out to eat, if there is a menu item with the word “burrata” in the title, it’s basically guaranteed that I will order it. So, I created this recipe for the best burrata salad.

I make this recipe at least weekly in the summer. It’s an unforgettable combination of ingredients far above and beyond an ordinary salad – making it perfect for entertaining and serving to guests!

Burrata is a type of mozzarella cheese that’s formed into a pouch and then filled with soft, stringy curd (called stracciatella) and cream. In other words, it’s like a little pillow of cheesy goodness sent from up above.

a fork opening a piece of burrata cheese on top of a burrata salad

Burrata Salad: Ingredients & Substitutions

If you’d prefer to use store-bought croutons and dressing to save time, choose your favorites and enjoy! Check out these cornbread croutons too, yum.

overhead photo of the labeled ingredients in this burrata cheese salad recipe
  • French bread. Use your favorite bread – sourdough, Italian, etc. I have an entire post on how to make homemade croutons that’s worth checking out if you need more guidance!
  • Olive oil. avocado oil is a good substitute.
  • Balsamic vinegar. High quality balsamic vinegar should thick and naturally sweet. It should not be thin, watery, or sour-tasting. (this is my all-time favorite balsamic vinegar).
  • Mustard. Any mustard variety works well in this recipe – dijon, honey mustard, yellow, etc.
  • Honey. Maple syrup can be used in place of honey for another delicious variety!
  • Greens: Spring mix is the best – but you can use your favorite greens such as: arugula, Romaine, baby spinach, butter lettuce, kale, etc. 
  • Green onions – I’ve made this countless times times posting this recipe and always add green onions, although they aren’t pictured they are so good!
  • Salad Add-ins. You can include your favorite vegetables or salad fixing like fresh corn, bacon, etc.
Burrata Salad on a serving plate with a serving spoon and the burrata opened

How to Make Burrata Salad

Since burrata is such a special cheese, it’s only fitting to serve it on top of an extraordinary salad. That’s why we make both the croutons and dressing from scratch for this burrata salad recipe.

Make the Homemade Croutons

These homemade croutons transform this burrata salad from good to great. They’re also easy to make in 15 minutes.

Start by cutting a half a loaf of french bread into  ½ to 1″ cubes.

french bread cut into squares on a plate

Then, drizzle the olive oil over the bread and stir to combine.

Next, add the garlic powder and salt in two additions, stirring after each one.

Then, evenly spread the seasoned bread in a single layer on a baking sheet.

croutons on a baking sheet before baking

Bake for 8 to 10 minutes, stirring once halfway through. You may need to adjust baking time depending on your oven and your preferences (very crunchy or slightly soft).

Test at 8 minutes and adjust accordingly. They won’t really brown, but they will get crispy.  Then set them aside to cool while you make the rest of the burrata salad.

Note

This might make more croutons than necessary for this burrata salad recipe, however you can serve extras on the side or store them in an airtight container for another salad on a different day. I like to be sure to have plenty in case guests want a lot of croutons.

croutons on a baking sheet after baking

Make the Dressing

While the croutons are baking, whisk up the balsamic vinaigrette.

Either whisk the ingredients together in a medium bowl, or combine the ingredients in a glass jar, secure the lid and shake.

Assemble the Burrata Salad

Arrange the greens on a large serving platter or in a large salad bowl. I personally prefer a shallow serving bowl for this burrata salad so that every serving has a little bit of everything (cheese, croutons, tomatoes, etc.). I used a noodle bowl from crate and barrel but they no longer sell it – I love this one though.

how to assemble burrata salad - spring mix on a plate

Then, add the tomatoes & any other vegetables you’d like to add to the salad.

how to assemble burrata salad - tomatoes and spring mix on a plate

Place the burrata cheese evenly on top of the bed of greens & tomatoes. Make sure that the burrata cheese is evenly spaced out when it’s cut open to serve.

I know it is shown in full “balls” in these photos. But, for easy serving I always slice each burrata ball into 4 or 6 pieces (depending on the size) and spread them out around the salad.

how to assemble burrata salad - tomatoes, spring mix and burrata cheese on a plate

Next, add the croutons and avocado around the cheese, and save the rest to serve on the side in case anyone would like a double dose of homemade croutons.

Then, sprinkle the entire salad with salt and pepper, chopped fresh basil and green onions.

burrata salad assembled on a large serving plate

Next, evenly drizzle the dressing over the entire salad. Or, you can serve the dressing on the side if you think your guests would prefer it.

To Prepare in Advance

You can assemble the entire salad up to 1 hour in advance – except for the avocado and dressing.

Then when you are ready to serve, add the avocado and dressing.

dressing being poured over burrata salad assembled on a large serving plate

Serve

Sprinkle some chopped fresh basil on top and serve up this burrata salad! Serve any extra croutons and dressing on the side so your guests can adjust their portions to their individual tastes! I love this wooden serving set (and it’s only $10)! 

burrata salad on a plate

Burrata Salad Recipe FAQs

What is the difference between fresh mozzarella and burrata?

Fresh mozzarella cheese is a soft Italian cheese made from cow or water buffalo milk. Burrata cheese is mozzarella that’s formed into a pouch and then filled with soft curd (called stracciatella) and cream.

What is inside burrata?

The inside of burrata cheese is made of stracciatella (shreds of cheese) and cream. 

Do you eat the skin of burrata?

Yes! The “skin” of burrata cheese is mozzarella, and totally safe to eat (and delicious)!

Should burrata be served at room temperature?

You can serve burrata cold or at room temperature! It all depends on your own personal preferences!

How do you serve burrata?

I recommend cutting the burrata into fourths for easy serving! Serve this burrata salad with grilled chicken, pasta dishes, etc. 

burrata salad on a plate with the burrata opened and a serving spoon

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Burrata Salad Recipe

Laura
This burrata salad recipe is my go-to summer salad. Spring mix is topped with homemade croutons, veggies, herbs & a drizzle of homemade dressing for a fresh and delicious, show-stopping salad!
5 from 17 votes
Course Appetizer, Main Course, Salad
Cuisine American, Italian
Servings 10 people
Calories 243.3
Prep Time20 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients 
 

Salad

Balsamic Vinaigrette Dressing

Homemade Croutons

Instructions 

Make the Croutons

  • Preheat oven to 350 degrees F.
  • Cut French bread into ½ to 1“ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
  • Drizzle with olive oil, stir to combine.
  • Combine sea salt and garlic powder in a small bowl.
  • Sprinkle half the salt mixture over the oiled bread and stir. Then, sprinkle the remaining salt mixture and stir until evenly distributed.
  • Spread the seasoned bread cubes in one layer on a greased baking sheet.
  • Bake 8-10 minutes, stirring once halfway through, until the bread is toasted but still slightly soft (or longer if you prefer crunchier croutons)/
  • Set aside to cool.

Make the Dressing

  • Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Assemble & Serve

  • Place spring mix in a serving bowl.
  • Arrange tomatoes and burrata cheese on top of the spring mix.
  • Add croutons, green onions, fresh basil and avocado.
  • Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
  • Drizzle with your desired amount of dressing, or serve dressing on the side.
  • Serve immediately.

Video

Notes

Ingredient Notes
  • French bread. Use your favorite bread – sourdough, Italian, etc. I have an entire post on how to make homemade croutons that’s worth checking out if you need more guidance!
  • Olive oil. avocado oil is a good substitute.
  • Balsamic vinegar. High quality balsamic vinegar should thick and naturally sweet. It should not be thin, watery, or sour-tasting. (this is my all-time favorite balsamic vinegar).
  • Mustard. Any mustard variety works well in this recipe – dijon, honey mustard, yellow, etc.
  • Honey. Maple syrup can be used in place of honey for another delicious variety!
  • Greens: Spring mix is the best – but you can use your favorite greens such as: arugula, Romaine, baby spinach, butter lettuce, kale, etc. 
  • Green onions – I’ve made this countless times times posting this recipe and always add green onions, although they aren’t pictured they are so good!
  • Salad Add-ins. You can include your favorite vegetables or salad fixing like fresh corn, bacon, etc.
To Prepare in Advance
You can assemble the entire salad up to 1 hour in advance – except for the avocado and dressing.
Then when you are ready to serve, add the avocado and dressing.
Store
Leftovers keep relatively well for a day or two, especially if you choose not to dress the salad all at once (let people individually dress their own portions). 

Nutrition

Serving: 1cup | Calories: 243.3kcal | Carbohydrates: 15.2g | Protein: 6.1g | Fat: 17.4g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.2g | Cholesterol: 16mg | Sodium: 246.4mg | Potassium: 24.3mg | Fiber: 0.8g | Sugar: 3.6g | Vitamin A: 980IU | Vitamin C: 14.5mg | Calcium: 148mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




11 Comments

  1. 5 stars
    Made this tonight and it was a huge hit ! We will be having it frequently this Summer -soooo delicious!

  2. 5 stars
    I’ve made this recipe (without modifications) five times for different guests over the past few months to rave reviews. This has become one of our favorite salads. Thank you for this simple and delicious recipe!

  3. 5 stars
    Great recipe. Simple yet delicious. I let people put their own dressing on (served in individual bowls) but prepped everything else. The recipe just calls for mustard.
    I wasn’t sure what type but I used dijon and it tasted perfect. Definitely will make again!

  4. 5 stars
    This was so delicious! I followed the directions exactly while adding other veggies. Avocado went well with this! Instead of baby tomatoes I used heirloom. The dressing perfectly compliments the salad. You talked about finding high quality olive oil and balsamic vinegar. How do we go about finding those and making sure they are high quality?