Strawberry Burrata Salad

Everyone loves tomatoes and burrata, especially when paired with creamy and rich burrata, but waiting for tomatoes to arrive in season can be quite a struggle. This version for spring features strawberries, which are tart-sweet in flavor. They are amplified by a short soak in a dressing made using balsamic vinegar, honeyand, and olive oil. The marinated strawberries go well with the peppery arugula and fresh basil. Pine nuts that have been toasted give a little crunchy crunch.

Serving the salad as a main dish to eat for lunch or as a snack for dinner. Slices of crostini make it perfect to scoop up the creamy burrata and tangy fruits.

Is burrata a cheese?

This salad has delicious creamy burrata. Burrata originates from Puglia, in southern Italy, and is a soft ball of cheese made from cow’s milk that resembles a ball made of fresh mozzarella. This shell is composed of mozzarella and enclosed by a gooey center of cheese curds and cream. It is a bit delicate and is usually packaged in a jar of water to ensure it doesn’t explode before you can take it home. Before making this salad, take the burrata out of the fridge so it will be at room temperature and be fluffy and smooth. When it is placed in the middle of the salad gen, break it open to reveal the cream and curds inside.


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • One tablespoon honey
  • 1 pound strawberries, trimmed and halved
  • 1/4 cup pine nuts
  • 5 ounces of baby arugula
  • 1/4 cup small basil leaves
  • 1 (8-ounce) ball burrata, room temperature
  • Cracked black pepper, Kosher salt
  • Crostini for serving


  1. Preheat oven to 300 degrees F. Mix balsamic vinegar, olive oil, and honey in a medium bowl until the mixture is emulsified. Add the strawberries to the bowl, mix for coating with dressing, and allow to marinate for 15 minutes.
  2. As you go, spread the pine nuts on a rimmed baking sheet and toast in the oven until lightly browned, approximately 15 minutes. Shake the pan often to make sure that the nuts toast evenly. Excellent nuts before serving.
  3. Mix arugula and basil and scatter them across a plate. Place the burrata on top, then gently open to reveal the cream and mozzarella inside. Spread macerated strawberry and dressing over the arugula. Sprinkle pine nuts over sprinkle with salt and pepper. Serve with the crostini.

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