Strawberry Burrata Salad


Creamy burrata is the centerpiece of this salad of strawberries marinated in a honey and balsamic vinaigrette and served over arugula and basil leaves.

Strawberry Burrata Salad

Matt Taylor-Gross / Food Styling by Debbie Wee

Active Time:
10 mins
Total Time:
25 mins
4 servings

We all love a tomato salad paired with rich, creamy burrata, but the wait for tomatoes to come into season can be frustrating. This spring version features strawberries, whose tart-sweet flavors are amplified by a quick soak in a vinaigrette made with balsamic vinegar, honey, and olive oil. The marinated strawberries pair nicely with the peppery arugula and fresh basil. Toasted pine nuts add a little nutty crunch to the salad.

Serve the salad as a main course for lunch or as a starter for dinner. Slices of crostini are perfect for scooping up the rich burrata and tangy berries.

What is burrata?

This salad features rich, creamy burrata. Burrata, which originated in Puglia in southern Italy, is a soft ball of cow’s milk cheese that resembles a ball of fresh mozzarella. The outer shell is actually made with mozzarella, and encloses a gooey center of cream and cheese curds. Burrata is somewhat delicate, and usually sold in a container of water so it doesn’t burst before you can get it home. Pull the burrata out of the refrigerator before making this salad, so it can come up to room temperature and is extra soft and creamy. After placing it in the center of the salad, gently break it open to reveal the curds and cream inside.


  • 1/3 cup extra-virgin olive oil

  • 1/3 cup balsamic vinegar

  • 1 tablespoon honey

  • 1 pound strawberries, trimmed and halved

  • 1/4 cup pine nuts

  • 5 ounces baby arugula

  • 1/4 cup small basil leaves

  • 1 8-ounce ball burrata, room temperature

  • Kosher salt and cracked black pepper

  • Crostini for serving


  1. Preheat oven to 300°F. Whisk together olive oil, balsamic vinegar, and honey in a medium bowl until emulsified. Add strawberries to bowl, toss to coat with dressing, and let marinate 15 minutes.

  2. Meanwhile, spread pine nuts on a rimmed baking sheet and toast in oven until lightly browned, about 15 minutes, shaking pan occasionally so nuts toast evenly. Let nuts cool before using.

  3. Toss arugula and basil together and strew across a platter. Place burrata in center, and gently break open at top, to expose cream and mozzarella inside. Spoon macerated strawberries and dressing over arugula. Scatter pine nuts on top, season with salt and pepper, and serve with crostini.

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