If you love the popular Italian mozzarella cheese then you would certainly fall in love with the burrata. Both types of cheese come from southern Italy and belong to the Filata cream cheese. Despite the similarities, there are also differences between them, in consistency. Unlike mozzarella, the burrata has a filling made from hand-torn pieces of mozzarella and cream. In addition, Burrata is predominantly made from cow’s milk, whereas buffalo’s milk is used more frequently in the production of mozzarella. The cheese is usually knotted like a sack, which is left in brine until it is bought. This allows different dishes, but above all, tasty salad recipes. Below you will find many delicious and refined salad recipes with Burrata that you can try yourself at home.
Classic Salad Recipes with Burrata: Tomato Salad with Burrata and Basil
The combination of tomato and mozzarella burrata is one of the most popular salad recipes with burrata. It is a classic in Italian cuisine and can be prepared very quickly.
Ingredients for 4 servings:
15-20 small colorful tomatoes
black pepper from the mill
20 fresh basil leaves
Drain the burrata and cut crosswise in half. Arrange half of each in each salad plate, with the cut part down. Halve the small tomatoes and serve the burrata. Drizzle generously with olive oil and balsamico and sprinkle with salt and pepper. Finally, roughly chop the basil leaves and sprinkle over the salad. Serve as desired with freshly baked garlic baguette.
Instead of using fresh tomatoes, you can prepare delicious salad recipes with burrata as well as roasted tomatoes. Of course, basil is also part of this delicious salad.
10-15 leaves of fresh basil
salt and pepper
Italian spices, such as. Oregano, basil, thyme or spice mixture (optional)
Chop the tomatoes and season in a bowl with olive oil, salt, pepper and Italian spice mixture. Then spread the spicy tomato slices on a baking sheet with baking paper and roast at 220 degrees for about 10 minutes in the oven. Arrange the roasted tomatoes and burrata on a plate, sprinkle with chopped basil leaves and season with olive oil, salt and pepper. Serve with garlic toast as an appetizer .
The salad recipes with Burrata should not necessarily be typically Italian. For example, you can prepare the well-known Greek salad with burrata cheese instead of feta and try a delicious variety.
8 green olives, seeded
1/2 cucumber, sliced
5 cherry tomatoes, halved
1 medium red onion, sliced
grated lemon zest of 1/4 lemon
extra virgin olive oil
salt and pepper
In a deep plate, add burrata, olives, cucumber, onion slices, cherry tomatoes, lettuce leaves and grated lemon peel. Drizzle with olive oil and season with salt and pepper.
Tomato salad with mozzarella burrata and green beans
This salad of tomatoes, green beans, crispy shallots and Burrata cheese is the perfect combination of fresh and cooked ingredients. If desired, you can taste it with a homemade vinegar oil salad dressing .
Ingredients for 2 servings:
1 medium-sized tomato, diced
400 g green beans
2 shallots, thinly sliced
Clean the green beans and cut off the ends. Bring a pot of water to a boil, then add the green beans and cook gently, about 4-5 minutes. Drain, shock with cold water and dab dry. Prepare the dressing and fry the shallot crispy. Halve the Burrata cheese and arrange each half in the middle of a salad plate. Add the tomatoes and green beans, sprinkle with the crispy shallots and drizzle with dressing.
Refined salad recipes with burrata: salad with figs and prosciutto
With Mozzarella Burrata you can also prepare sophisticated salads that will surely amaze your guests at a dinner party. Of course, you can enjoy the unusual combinations in everyday life and pamper your taste buds. Our first suggestion is for a salad with burrata, arugula, prosciutto ham and fresh figs.
Ingredients for 4 servings:
1/4 cup fig jam
8 slices Prosciutto Crudo
500 g rocket
2 cups fresh figs, quartered
1 cup pecans, chopped (optional)
In a small saucepan, stir the fig jam with 1 tbsp water and bring to a boil over medium heat until the sauce warms and dilutes slightly. Then arrange two slices of prosciutto on each plate. Put the rocket in a bowl, season with balsamic and olive oil and serve on the prosciutto in the plates. Carefully cut the burrata into quarters and spread on the salad. Sprinkle the quartered figs and drizzle the salad with the warm sauce. If desired, sprinkle each salad with some pecans.
Recipe for salad with burrata and grilled peaches
If you are looking for sophisticated recipes for salad, then the combination of fruits and vegetables offers a unique taste experience. In addition to figs, you can also prepare tasty salad recipes with burrata and peaches.
for the fried onions:
1 red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
for the balsamic dressing:
1/4 cup balsamic
1 tbsp brown sugar
for the salad:
3 peaches, halved and gutted
100 g rocket
100 g baby spinach
- Heat 1 tbsp of olive oil in a frying pan over low heat. Add the onions to the pan and roast until golden brown, stirring occasionally. After about 20 minutes, the onions should already be caramelized. Then stir in 2 tablespoons of balsamic vinegar and put the onions aside.
- Heat the balsamic dressing for the dressing along with the brown sugar in a small saucepan over medium heat. When the sauce begins to simmer, reduce the heat to low and reduce the sauce by half, about 10 minutes. Allow the finished dressing to cool and set aside.
- Place a grill pan on medium heat, oil the halved peaches and grill in the pan.
- Wash the salads and arrange in a plate. Cut the burrata into pieces and spread on the salad. Add the grilled peaches, sprinkle with the fried onions and drizzle with the balsamic dressing.
Burrata salad with pumpkin
For autumn, salad recipes with burrata and pumpkin are wonderful. A delicious, autumnal recipe follows.
800 g squash, unpeeled and sliced
2 tbsp extra virgin olive oil
2 garlic cloves, unpeeled
1 tbsp orange juice
2 tbsp balsamic vinegar
200 g rocket
1/2 red onion, thinly sliced
1/3 cup mint leaves
2 tbsp pistachios, roasted
1 tbsp Pumpkin seeds, roasted
- Preheat the oven to 200 degrees and lay out a baking sheet with baking paper. Spread the pumpkin on the plate, drizzle with half of the olive oil, season and roast for about 35 minutes. In the meantime, wrap the garlic cloves with aluminum foil and toast for about 20 minutes next to the pumpkin.
- In a small bowl, mix the rest of the olive oil with the balsamic and the O-juice. Remove the aluminum foil from the garlic with the shell and add the garlic meat to the dressing. Season to taste and whisk with a fork.
- Serve the salad with the roasted pumpkin, burrata and red onions in a serving dish. Drizzle with the dressing and sprinkle with mint leaves, pistachios and pumpkin seeds.
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