Strawberry Burrata Salad
This Strawberry Burrata Salad features peak-season strawberries tossed in olive oil and fresh herbs, topped with creamy burrata, pesto, and a drizzle of balsamic glaze. A stunning, no-cook summer dish ready in 10 to 15 minutes.
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This Strawberry Burrata Salad is the kind of recipe that looks like it took real effort but comes together in 10 to 15 minutes. Peak-season strawberries are tossed in olive oil with salt and cracked black pepper, folded with fresh basil and mint, and arranged on a plate with creamy burrata. A drizzle of balsamic glaze, some spoonfuls of pesto, and a finishing pour of olive oil pull everything together into something genuinely stunning.
I developed this as part of a series of strawberry recipes, and it’s so delicious scooped onto slices of toasted baguette. The pesto drizzle is the unexpected touch that ties everything together and makes this a show-stopping appetizer or side dish.
What You’ll Need
Burrata salads are all about ingredient quality. With so few components on the plate, every one of them needs to be good.
- Fresh strawberries — One pound of ripe, in-season berries. Look for strawberries that are deeply red, fragrant, and firm. This is the kind of recipe that deserves the best berries from the farmers market.
- Burrata — An 8-ounce container works perfectly for four servings. Pull it from the refrigerator 15 minutes before assembling so it comes to room temperature and the creamy center loosens up. I usually pick up burrata from Trader Joe’s to save a little on my grocery bill.
- Fresh basil and mint — Both are essential here. Basil brings a sweet herby note that echoes the pesto, and mint adds a cooling brightness that lifts the whole plate.
- Olive oil — Used to toss the strawberries and season them, then again as a finishing drizzle at the end.
- Balsamic glaze — Store-bought works perfectly. Look for it where you find regular vinegars in most grocery stores.
- Dairy-Free Pesto — The finishing touch that makes this salad uniquely me. A couple spoonfuls of my signature Dairy-Free Pesto or store-bought pesto will do the trick.
- Flaky sea salt and cracked black pepper — Used to season the strawberries and again to finish the plate.
How to Make Strawberry Burrata Salad
Hull and slice the strawberries and add them to a bowl. Drizzle with olive oil and season with salt and cracked black pepper, tossing to coat. Fold in the torn basil and mint, then arrange the dressed strawberries across a large serving plate or shallow bowl.
Place the burrata on top, breaking it open slightly so the creamy center spills out over the strawberries. Drizzle with pesto, balsamic glaze, and a final pour of olive oil. Finish with a pinch of flaky sea salt and a few extra grinds of black pepper and serve immediately.
One tip worth repeating: assemble this right before you serve it. Strawberries release liquid as they sit, and burrata is at its best the moment it’s broken open. If you’re prepping ahead for a dinner party, slice the strawberries and prep the herbs in advance — then assemble at the table.
Serving Strawberry Burrata Salad
Toasted baguette slices are the way to go for serving this as an appetizer. A crusty, golden slice of bread dragged through the creamy burrata center and a ripe strawberry is one of those simple summer bites that’s hard to beat. Serve the baguette alongside the platter and let guests help themselves.
This salad works beautifully as a starter before a barbecue or cookout, and it even eats nicely as a light lunch. If you love the burrata format and want to try a variation, my Peach Burrata Salad with Tomatoes has a similar vibe with ripe peaches and garden tomatoes on a bed of arugula.
More Summer Strawberry Recipes
If you’re deep in strawberry season and looking for more ways to use them, my Strawberry Salsa is a sweet and spicy 15-minute appetizer that’s equally at home with tortilla chips or spooned over grilled fish. And my Cucumber and Strawberry Salad is a light, herb-forward side dish that pairs well with almost anything off the grill.
Strawberry Burrata Salad
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 8 ounces burrata cheese
- 3 tablespoons fresh basil, chopped or torn
- 2 tablespoons fresh mint, chopped or torn
- 2 tablespoons olive oil, plus more for finishing
- 2 tablespoons balsamic glaze
- 2 tablespoons Dairy-Free Pesto
- Flaky sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Hull and slice the strawberries and add them to a medium bowl. Drizzle with olive oil and season with salt and cracked black pepper. Toss to coat.
- Fold in the torn basil and mint, then arrange the dressed strawberries across a large serving plate or shallow bowl.
- Place the burrata on top, breaking it open slightly so the creamy center spills out.
- Drizzle with pesto, balsamic glaze, and a final pour of olive oil.
- Finish with flaky sea salt and cracked black pepper. Serve immediately with toasted baguette slices.
Notes
- Burrata is best served close to room temperature. Pull it from the refrigerator 15 minutes before assembling.
- This salad is best assembled right before serving. If prepping ahead, slice the strawberries and prep the herbs, then toss and plate at the last minute.
- For a heartier version, add a bed of arugula as the base before arranging the strawberries on top.
- For added crunch, scatter a handful of roughly chopped pistachios or toasted pine nuts over the top before serving.
- Store-bought balsamic glaze works perfectly here. Look for it near the vinegars at most grocery stores.
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