This is such a fun take on a burrata salad! It’s a fresh, healthy, and delicious way to enjoy burrata in the summer.
We blanch skinny green beans, asparagus, and broccolini until just crisp-tender. Then we layer them on a big platter with fresh burrata, spicy chile flakes, lightly toasted pine nuts, thick shavings of parmesan, and torn parsley. Drizzle the best green goddess dressing over top and toss. It’s bright, herby, fresh and so vibrant.
I just love the contrast of textures here: ultra-creamy burrata with crunchy veggies and buttery pine nuts. If you want to add a layer of smoky char to the mix, grill the vegetables for just a few minutes until just cooked but still crunchy. I didn’t expect this, but I actually prefer the clean flavors of blanched veggies here! Try both and report back.
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what is burrata salad?
It's literally any salad made with burrata cheese!
You could make a big leafy green salad and tear burrata over top, or you could swing to the opposite end and make a salad with the milky burrata as the focal point. Toss in your favorite stone fruit, berries, or veggies and a bright dressing and call it good!
A lot of burrata salad recipes will be a play off of a caprese salad, with heirloom tomatoes, basil, balsamic vinaigrette and burrata in place of standard mozzarella. These are delicious, especially if you’ve got gorgeous summer tomatoes.
I love our version because it’s just a little different. Pick up some beautiful summer produce, a ton of herbs, and get cooking!
burrata salad ingredients:
- haricots verts
- pine nuts
- red pepper flakes
- green goddess dressing
how to make burrata salad:
- Make green goddess dressing.
- Blanch green beans, asparagus, and broccolini individually until just crisp-tender. Don’t overcook! Shock immediately in ice water to stop the cooking. Pat dry and cut in half lengthwise.
- Arrange vegetables on a large platter and tear burrata over top. Add parmesan, pine nuts, chile flakes and torn parsley.
- Drizzle green goddess dressing over top and enjoy!
how to cut burrata for salad:
Tear it with your hands! It’s the best way to get the outside and creamy inner curds in each piece. The free-form nature of tearing looks more organic, real and beautiful. And, when you tear the burrata over the salad, you don’t risk losing any of the creamy curds.
But! If you’re set on cutting it, I would suggest using a very sharp chef’s knife or serrated bread knife and slicing it into rounds. Use the knife to scoop up each round and transfer it to the salad, so you don’t lose any of the curds on the way.
what goes with this salad?
This summer burrata salad is like a vegetable side dish and salad all in one. I love to serve it with a juicy grilled steak, or your favorite grilled chicken for a light meal.
Add parmesan risotto a creamy, simple starch! To elevate the meal, serve it with a buttery and rich salmon wellington!
more burrata recipes to try:
summer panzanella with burrataPrint
green goddess burrata salad
A fresh summer burrata salad with crunchy green beans, broccolini, and asparagus and toasted pine nuts. Drizzle with green goddess dressing and thick shavings of parm.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4- 6
- Category: Salad
- Method: Blanch
- Cuisine: American
- Diet: Gluten Free
- ½ lb haricot verts, trimmed
- 1 bunch broccolini, trimmed
- ½ bunch asparagus, woody ends discarded
- 8 oz burrata
- ¼ cup toasted pine nuts
- ¼ cup parsley, torn
- ½ cup shaved parmesan
- 2 tsp red pepper flakes, or to taste
- flaky salt
- freshly ground black pepper
- ½ cup green goddess dressing
- Fill a large bowl with ice water. Bring a large pot of water to a boil and add a generous pinch of salt. Add the haricots verts and cook until crisp-tender, about 2 minutes. Transfer to the ice bath to shock.
- Repeat with the broccolini, cooking for about 2 minutes, and asparagus, cooking for 1 minute until crisp-tender and shocking in the ice water.
- Drain vegetables and pat dry. Chop in half lengthwise and arrange on a platter.
- Tear burrata over the top. Scatter with pine nuts, parsley and parmesan. Sprinkle with chile flakes, flaky salt and freshly ground black pepper. Drizzle with dressing just before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: ⅙th of salad
- Calories: 283
- Sugar: 2.3g
- Sodium: 572mg
- Fat: 24g
- Saturated Fat: 7.8g
- Unsaturated Fat: 13.3g
- Trans Fat: 0.1g
- Carbohydrates: 6g
- Fiber: 1.1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: burrata salad
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