Easy burrata salad recipe with fresh herbs
Easy burrata salad recipe with fresh herbs Okay, so I have to tell you about this burrata salad I made last weekend. It was one of those “throw stuff together and hope for the best” situations, but oh my gosh, it turned out so good. Like, “why don’t I eat this every day” good. Burrata…
Easy burrata salad recipe with fresh herbs
Okay, so I have to tell you about this burrata salad I made last weekend. It was one of those “throw stuff together and hope for the best” situations, but oh my gosh, it turned out so good. Like, “why don’t I eat this every day” good. Burrata is basically mozzarella’s fancy cousin—creamy on the inside, perfect for salads. And when you add fresh herbs? Game over. So simple, so delicious, and yeah, I maybe ate half of it straight from the bowl before my friends even got here. No regrets.
Recipe Card
Recipe Title: Easy burrata salad recipe with fresh herbs
Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes (because, you know, it’s a salad)
Calories: 320 kcal per serving
Ingredients:
- 1 ball of burrata cheese (about 8 oz)
- 2 cups mixed greens (I used arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (or regular balsamic vinegar if you don’t have glaze)
- Salt and pepper to taste
- 1/4 cup toasted pine nuts (optional, but so worth it)
Directions:
- Wash and dry your greens. Throw them in a big bowl.
- Add the cherry tomatoes, basil, and mint. Toss gently.
- Drizzle the olive oil and balsamic glaze over the top. Sprinkle with salt and pepper.
- Place the burrata ball right in the center of the salad. Don’t cut it yet—let it look fancy for a second.
- Right before serving, gently break open the burrata so the creamy center spills out a little. Sprinkle with pine nuts if you’re using them.
- Dig in with a big spoon and try not to eat it all yourself.
Seriously, that’s it. No cooking, no fancy skills needed. Just fresh stuff tossed together with the magic of burrata. If you want to feel extra fancy, you can arrange it on a platter instead of mixing it in a bowl. But let’s be real, it’s gonna get mixed up as soon as someone takes a bite anyway.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 8g | 25g | 12g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Burrata | Fresh mozzarella (not the same, but still good) |
| Arugula/spinach | Any salad greens you like |
| Pine nuts | Walnuts or almonds |
| Balsamic glaze | Regular balsamic vinegar + a little honey |
Tips
- Let the burrata sit at room temp for 10 minutes before serving—it gets extra creamy.
- If your herbs are looking sad, just skip ’em. The salad will still taste great.
- Don’t overdress the salad. You can always add more oil or balsamic later.
FAQ
Q: Can I make this ahead of time?
A: You can prep the greens and tomatoes ahead, but add the burrata and dressing right before serving so it doesn’t get soggy.
Q: Where do I even find burrata?
A: Most grocery stores have it near the fancy cheeses. If you can’t find it, fresh mozzarella works in a pinch.
Q: Is this salad actually filling?
A: Yeah! The burrata makes it rich and satisfying. Add some crusty bread if you want to make it a full meal.
That’s all there is to it. This burrata salad is my new go-to when I want something easy but impressive. Plus, it’s basically foolproof—even if you mess it up, it’ll still taste amazing because, well, cheese. Let me know if you try it!
