December 8, 2022

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Eat Your Food

Burrata Salad – Tastes Better From Scratch

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This Burrata Salad recipe starts with fresh mixed greens, tomato and cucumber, burrata, fresh herbs, pita chips, and a simple lemon dressing. Great for lunch, or to impress guests as a side, and it only takes 15 minutes to toss together.

Looking for more salad recipes? Try my Waldorf Salad, Cheeseburger Salad, or Asian Chicken Salad!

Burrata salad served in a bowl, with fresh herbs and pita chips on top.

Why I love this recipe:

  • Burrata is a love language, with its creamy center and delicious flavor. I love it on salads, served on a charcuterie with balsamic glaze, or added to warm pasta.
  • Homemade Pita Chips for croutons – For a little crunch I wanted to make similar homemade pita chips as used on Fattoush salad from my friend Suzy (who made this salad for me and it’s amazing!) They instantly elevate any salad, especially with a fun sprinkle of sumac on top!
  • Fast and Fresh: The fresh dill and fresh basil really make this salad special, so be sure to load them on. With only 15 minutes to toss together this burrata salad is the perfect healthy lunch or accompaniment for any meal.

What is Burrata?

Burrata is a popular Italian cheese that is made from mozzarella and cream. It comes in a container with one large, or a few smaller “balls” of cheese that have a mozzarella-like exterior texture, with a creamy center. It can be enjoyed as part of a charcuterie board, on pizza, in an omelet, on avocado toast, salads, or with fresh fruit.

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.

Torn pitas toasting in a skillet to make pita chips.

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.

Fresh chopped tomato, onion, cucumber, olives and herbs on a plate next to a bowl of mixed green lettuce

Make 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.

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.

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Recipe

  • 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.

I decided to add toasted pitas on top because I loved them so much on the Fattoush salad (link) that Suzy from the Mediterranean Dish made for me.

Calories: 444kcalCarbohydrates: 14gProtein: 13gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 40mgSodium: 284mgPotassium: 759mgFiber: 4gSugar: 8gVitamin A: 2052IUVitamin C: 32mgCalcium: 372mgIron: 1mg

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