Summer Berry & Burrata Salad

Name: Summer Berry & Burrata Salad
Prep time: 15 min
Yield: 4

salad burrata berries summer fresh italian no-cook entertaining

Salads

This stunning salad combines creamy burrata cheese with fresh summer berries, peppery arugula, and a honey-balsamic vinaigrette for a perfect balance of sweet, savory, and tangy flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 0

Ingredients

150g5 oz baby arugula, washed and dried
2 balls (250g each)2 balls (8 oz each) fresh burrata cheese, room temperature
200g1 1/2 cups fresh strawberries, hulled and halved
150g1 cup fresh blueberries
125g1 cup fresh raspberries
125g1 cup fresh blackberries
15g1/2 cup fresh basil leaves, torn
100g3.5 oz prosciutto di Parma, thinly sliced (optional)
30g1/4 cup pine nuts, toasted
45ml3 tbsp aged balsamic vinegar
15ml1 tbsp honey
60ml1/4 cup extra virgin olive oil
5ml1 tsp Dijon mustard
to tasteto taste salt and freshly ground black pepper
for finishingfor finishing flaky sea salt (like Maldon)

Instructions

Prepare the vinaigrette: In a small bowl, whisk together 45ml3 tbsp aged balsamic vinegar, 15ml1 tbsp honey, and 5ml1 tsp Dijon mustard. Slowly drizzle in 60ml1/4 cup extra virgin olive oil while whisking continuously to emulsify. Season with to tasteto taste salt and freshly ground black pepper. Set aside.
Arrange 150g5 oz baby arugula on a large serving platter or divide among 4 individual plates, creating a bed of greens.
Gently rinse all berries and pat dry with paper towels. Arrange 200g1 1/2 cups fresh strawberries, 150g1 cup fresh blueberries, 125g1 cup fresh raspberries, and 125g1 cup fresh blackberries over the arugula, distributing them evenly for visual appeal.
If using 100g3.5 oz prosciutto di Parma, tear into rustic pieces and nestle among the berries.
Carefully tear each 2 balls (250g each)2 balls (8 oz each) fresh burrata cheese ball in half, then tear each half into 2-3 pieces. Place the torn burrata strategically around the salad, allowing the creamy center to be visible.
Scatter 15g1/2 cup fresh basil leaves leaves over the salad.
Drizzle the honey-balsamic vinaigrette over the entire salad, reserving some for serving on the side.
Sprinkle 30g1/4 cup pine nuts over the top and finish with a pinch of for finishingfor finishing flaky sea salt (like Maldon) on the burrata.
Serve immediately while the burrata is at room temperature and creamy.

Ingredients

id: baby_arugula metric: 150g imperial: 5 oz name: baby arugula, washed and dried
id: burrata_cheese metric: 2 balls (250g each) imperial: 2 balls (8 oz each) name: fresh burrata cheese, room temperature
id: strawberries metric: 200g imperial: 1 1/2 cups name: fresh strawberries, hulled and halved
id: blueberries metric: 150g imperial: 1 cup name: fresh blueberries
id: raspberries metric: 125g imperial: 1 cup name: fresh raspberries
id: blackberries metric: 125g imperial: 1 cup name: fresh blackberries
id: fresh_basil metric: 15g imperial: 1/2 cup name: fresh basil leaves, torn
id: prosciutto metric: 100g imperial: 3.5 oz name: prosciutto di Parma, thinly sliced (optional)
id: pine_nuts metric: 30g imperial: 1/4 cup name: pine nuts, toasted
id: balsamic_vinegar metric: 45ml imperial: 3 tbsp name: aged balsamic vinegar
id: honey metric: 15ml imperial: 1 tbsp name: honey
id: extra_virgin_olive_oil metric: 60ml imperial: 1/4 cup name: extra virgin olive oil
id: dijon_mustard metric: 5ml imperial: 1 tsp name: Dijon mustard
id: salt_pepper_dressing metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: flaky_sea_salt metric: for finishing imperial: for finishing name: flaky sea salt (like Maldon)

Instructions

Prepare the vinaigrette: In a small bowl, whisk together {balsamic_vinegar}, {honey}, and {dijon_mustard}. Slowly drizzle in {extra_virgin_olive_oil} while whisking continuously to emulsify. Season with {salt_pepper_dressing}. Set aside.
Arrange {baby_arugula} on a large serving platter or divide among 4 individual plates, creating a bed of greens.
Gently rinse all berries and pat dry with paper towels. Arrange {strawberries}, {blueberries}, {raspberries}, and {blackberries} over the arugula, distributing them evenly for visual appeal.
If using {prosciutto}, tear into rustic pieces and nestle among the berries.
Carefully tear each {burrata_cheese} ball in half, then tear each half into 2-3 pieces. Place the torn burrata strategically around the salad, allowing the creamy center to be visible.
Scatter {fresh_basil} leaves over the salad.
Drizzle the honey-balsamic vinaigrette over the entire salad, reserving some for serving on the side.
Sprinkle {pine_nuts} over the top and finish with a pinch of {flaky_sea_salt} on the burrata.
Serve immediately while the burrata is at room temperature and creamy.

Tips

Burrata Temperature: Remove burrata from the refrigerator 30 minutes before serving. Room temperature burrata is creamier and more flavorful than cold.

Berry Selection: Use whatever berries are in season and look best at the market. Cherries (pitted and halved) make an excellent addition or substitution.

Vinaigrette Variation: Add 5ml (1 tsp) of fresh lemon juice for extra brightness, or use white balsamic vinegar for a lighter color that won't stain the cheese.

Make It Heartier: Add grilled peach slices, fresh figs, or sliced avocado. For protein beyond prosciutto, consider grilled shrimp or chicken.

Nut Alternatives: Toasted almonds, walnuts, or pistachios work beautifully in place of pine nuts. Toast them in a dry skillet until fragrant.

Presentation Tip: For individual servings, place torn burrata in the center of each plate and arrange other ingredients around it in a circular pattern.

Wine Pairing: This salad pairs beautifully with a crisp rosé, Prosecco, or light Pinot Grigio.

Advance Prep: Wash and dry greens and berries ahead of time. Make vinaigrette up to 3 days in advance. Assemble just before serving to prevent wilting.