Burrata Salad

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.

Nothing tastes as fresh as this Burrata Salad recipe with tomatoes, cucumbers, burrata, and fresh herbs on a bed of mixed greens. My favorite part is the toasted pita chips served on top. Lauren Allen

View the print-ready version of this recipe.

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.

Lauren Allen

Burrata Salad

Serves 4 Prep 15 minutes Total 15 minutes

• 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
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 small red onion, sliced thinly
• 8 ounces 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

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.

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.

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.

Lauren Allen

Notes

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.

Nutrition

Calories: 463kcal, Carbohydrates: 10g, Protein: 12g, Fat: 46g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 23g, Cholesterol: 40mg, Sodium: 281mg, Potassium: 536mg, Fiber: 4g, Sugar: 5g, Vitamin A: 7947IU, Vitamin C: 21mg, Calcium: 374mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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