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.
Servings: 4
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.