Burrata Salad Recipe

Fresh basil, warm croutons, and creamy burrata turn this salad into something way bigger than a side dish. The messy cheese part is the best.

I keep buying burrata like I’m stocking up for a storm. One container turns into three somehow. Then I stand in front of the fridge at 5 p.m. holding tomatoes in one hand and bread in the other trying to convince myself salad counts as dinner. This one actually does.

The croutons almost burned while I was cutting basil. Not fully burned. Just aggressively toasted on one side because I forgot to stir them halfway through. I still used them. Honestly the extra crunch worked with the creamy cheese anyway.

Burrata salad sounds fancy in a restaurant menu way, but the second you cut into that soft cheese and it spills all over the greens, it gets a little chaotic. That’s part of why I like making it at home instead of ordering it somewhere. Nobody cares if the dressing drips down your wrist while serving it.

I make this mostly during warmer months because tomatoes finally taste like tomatoes again. But I’ve also made it in weird in-between weather with grocery store cherry tomatoes and too much black pepper and it still disappeared fast.

A thing I do before the salad even starts

I leave the burrata out on the counter while I make everything else. Cold burrata straight from the fridge feels too stiff to me. Twenty minutes at room temp changes it completely. Softer center. Creamier texture. Less “rubbery cheese ball” energy.

Also, I don’t chop the basil until the last second anymore. One time I cut it early and it turned dark and damp while I was distracted trying to find my salad bowl lid. Tiny thing, but fresh basil bruises fast.

I use a shallow serving bowl instead of a deep one too. Learned that the hard way after digging through layers of greens trying to find the cheese at the bottom. Everybody deserves equal burrata access.

Ingredients I Used for the Recipe

• 5 ounces spring mix – soft greens that don’t fight the creamy cheese
• 1 pint baby tomatoes – sliced in half because whole ones roll everywhere while serving
• 8 ounces burrata cheese – the main event obviously
• 1 avocado, diced – adds buttery texture and makes it feel more filling
• 1/2 cup sliced green onions – sharp little bite that keeps the salad from tasting flat
• 1/2 cup fresh basil – fresh and slightly sweet
• Fresh black pepper – I use more than I probably should
• Pinch of sea salt – especially important on the burrata itself

For the dressing

• 1/4 cup balsamic vinegar – thick balsamic works best here
• 1/4 cup olive oil – helps mellow the vinegar
• 1 tablespoon honey – softens the sharp edges
• 1 teaspoon Dijon mustard – keeps the dressing from separating too much
• Small pinch salt and pepper – enough to wake everything up

For the homemade croutons

• 6 cups French bread cubes – slightly stale bread is weirdly perfect
• 1/4 cup olive oil – coats the bread so it crisps instead of dries out
• 1/2 teaspoon garlic powder – quick flavor shortcut
• 1/2 teaspoon fine sea salt – makes them snackable on their own

How to make Burrata Salad?

Step 1 – Start with the croutons

I heat the oven to 350 degrees and cut bread into rough cubes. Mine are never even. Some pieces end up tiny and crunchy while others stay a little chewy in the middle. I’m fine with that.

I toss the bread with olive oil right on the baking sheet sometimes because fewer dishes feels important after a long day. Then garlic powder and salt go over the top.

Spread everything out in one layer. Or mostly one layer. I always overcrowd the pan slightly and regret it later.

Step 2 – Bake until crispy enough

The croutons usually take around 8 to 10 minutes. I stir them halfway if I remember. If I don’t, one side gets darker. Still edible.

I check one by biting into it too early and burning my tongue every single time.

Once they’re crunchy around the edges, I let them cool. They crisp up more sitting on the tray anyway.

Step 3 – Shake together the dressing

I whisk balsamic vinegar, olive oil, honey, mustard, salt, and pepper together in a bowl. Sometimes I use a jar and shake it aggressively because the mustard helps everything come together faster.

Taste it before using it. I almost always add another little drizzle of honey because I like the dressing slightly sweet against the peppery greens.

Step 4 – Build the salad

Spring mix goes into a big shallow bowl first. Then tomatoes, avocado, green onions, and basil.

I used to leave the burrata whole because it looked prettier. Now I cut each ball into chunks before serving because trying to divide slippery cheese at the table is annoying.

The inside spills out a little once sliced. That creamy center mixes with the dressing later and kind of becomes its own sauce.

Step 5 – Add the crunchy stuff last

Croutons go on top right before serving so they stay crisp. If they sit too long under dressing they turn soft and sad.

I drizzle the vinaigrette lightly first, toss a little, then add more if needed. Too much dressing crushes the freshness of the salad fast.

Finish with extra basil, sea salt, and black pepper directly over the burrata.

The part that almost ruined it once

I added the avocado too early one afternoon while prepping ahead for friends. Huge mistake. By dinner it looked tired and slightly gray around the edges. Not dangerous. Just depressing.

Now I prep almost everything ahead except avocado and dressing. Those wait until the last minute.

Another small thing. Wet greens ruin this salad faster than anything else. One rushed rinse and suddenly the dressing slides right off the leaves and pools at the bottom. I spin or pat the greens dry way more carefully now.

What makes this different from other salads

Most salads feel either super crunchy or super light. This one lands somewhere in the middle because burrata changes the texture completely. It’s creamy without becoming heavy.

It also turns regular tomatoes and greens into something that feels dinner-party worthy with almost no extra effort. I’ve served it beside pasta, grilled chicken, and once with frozen pizza because I ran out of time. Weirdly still worked.

The homemade croutons matter more than I expected too. Store-bought ones can taste like tiny rocks. Fresh ones still have a little softness inside, especially if you pull them out before they get too dark.

And the green onions. I almost skipped them the first time because they sounded random. But without them the salad tasted too rich and mellow. That sharp onion bite fixes everything.

Tips

• Let the burrata sit at room temperature before serving. Cold burrata hides the creamy center.
• Use good balsamic vinegar if possible. Thin watery balsamic makes the dressing taste harsh.
• Don’t overdress the greens. You can always add more later.
• Slice or tear the burrata before serving instead of making people wrestle with whole cheese balls at the table.
• Keep extra croutons on the side because people always want more.
• If tomatoes aren’t super sweet, add a tiny pinch of salt to them separately first.
• Avocado goes in last minute unless you enjoy brown avocado staring back at you.
• Fresh cracked pepper on top matters more than the tiny pre-ground stuff in a shaker.

I usually end up standing over the bowl eating extra croutons while pretending I’m still “adjusting seasoning.” That’s normally how I know the salad is done.

Print Recipe

Burrata Salad Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: Italian Courses: Salad

Difficulty: easy Prep Time 20 mins Cook Time 10 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 350  F Servings: 4 Estimated Cost: $ 12 Calories: 640

Best Season: Summer

Description

This show-stopping Burrata Salad is the ultimate summer centerpiece. Creamy, pillowy burrata cheese rests atop a bed of crisp spring mix, sweet baby tomatoes, and crunchy homemade croutons, all finished with a silky balsamic-honey vinaigrette. Perfect for entertaining or a special weeknight dinner.

Ingredients

Servings

Salad Base

• 5 ounces spring mix greens (about 142g)
• 1 pint baby tomatoes, halved (about 300g)
• 8 ounces burrata cheese (about 227g, room temperature)
• 1 whole avocado, diced (ripe)
• ½ cup fresh basil leaves (torn or chiffonade)
• ½ cup green onions, sliced (green parts only)

Balsamic Vinaigrette

• ¼ cup balsamic vinegar (high-quality, aged preferred)
• ¼ cup extra virgin olive oil
• 1 Tablespoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• pinch fine sea salt and black pepper (to taste)

Homemade Croutons

• 6 cups French bread or ciabatta, cubed (½-inch cubes, about 180g)
• ¼ cup olive oil
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder

Instructions

Make the Croutons

1. Prep & Season

   Preheat oven to 350°F (177°C). Cut bread into ½-inch cubes. Drizzle with olive oil and toss to coat evenly.

2. Bake

   In a small bowl, mix salt and garlic powder. Sprinkle half over bread, toss, then add remainder and toss again until evenly distributed. Spread in a single layer on a baking sheet.

3. Toast

   Bake 8–10 minutes, stirring once halfway, until golden and crisp but still slightly tender inside. Cool completely before using.
   Store extras in an airtight container for up to 1 week.

Prepare the Dressing

1. Whisk Together

   In a small bowl or jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk vigorously or shake until emulsified.
   Do not chill; serve at room temperature for best flavor.

Assemble & Serve

1. Layer Greens & Toppings

   Arrange spring mix on a large serving platter or shallow bowl. Scatter baby tomatoes over the greens.

2. Add Burrata

   Place burrata cheese on top of the salad. For easy serving, gently slice each ball into 4–6 pieces and arrange evenly across the platter.
   Let burrata sit at room temperature 15 minutes before serving for optimal creaminess.

3. Finish & Dress

   Top with cooled croutons, diced avocado, sliced green onions, and fresh basil. Season lightly with salt and pepper. Drizzle generously with balsamic vinaigrette just before serving, or serve dressing on the side.
   Add avocado and dressing right before serving to prevent browning and sogginess.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 640kcal

% Daily Value *

Total Fat 47g73%

Saturated Fat 11g56%

Cholesterol 30mg10%

Sodium 350mg15%

Potassium 500mg15%

Total Carbohydrate 40g14%

Dietary Fiber 4g16%

Sugars 10g

Protein 14g29%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead Tip: Prepare croutons and dressing up to 2 days in advance. Assemble salad (without avocado or dressing) up to 1 hour ahead. Add avocado and dressing just before serving.

Substitutions: Use arugula, spinach, or butter lettuce instead of spring mix. Maple syrup works beautifully in place of honey. Avocado oil can substitute for olive oil.

Serving Suggestion: Pair with grilled chicken, crusty bread, or a light pasta dish for a complete meal.

Keywords: burrata salad, summer salad, Italian salad, gourmet salad, fresh cheese salad