Burrata Salad
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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
If you have extra burrata, use it to make a
And don't miss my other
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.
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4/30/2025
4/25/2025
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
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