This is the kind of salad that earns compliments at the table and takes ten minutes to make. Creamy burrata torn open over peppery greens, bright strawberries, and a honey lemon vinaigrette that pulls it all together. It works equally well as a side or a light meal on its own.

Ingredients

  • 8 oz burrata cheese
  • 1 cup fresh strawberries, hulled and halved
  • 4 cups mixed greens
  • 1/4 cup fresh basil leaves
  • 2 tbsp pine nuts, toasted
  • 3 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Flaky sea salt and black pepper

Step-by-Step Instructions

Step 1: Make the Vinaigrette

Whisk together olive oil, honey, lemon juice, lemon zest, a pinch of salt and pepper in a small bowl until combined. Set aside.

Step 2: Toast the Pine Nuts

Add pine nuts to a dry skillet over medium heat. Toss frequently for 2-3 minutes until golden and fragrant. Watch them closely, they go from golden to burnt fast. Remove from heat immediately.

Step 3: Arrange the Greens

Spread mixed greens across a serving plate or wide shallow bowl. No need to be precise here.

Step 4: Add the Strawberries and Basil

Scatter the halved strawberries and basil leaves over the greens, keeping some space open in the center for the burrata.

Step 5: Place and Tear the Burrata

Set the burrata in the center. Gently pull it apart with your hands to expose the soft, creamy interior. Let the filling spill out over the greens.

Step 6: Dress and Finish

Drizzle the honey lemon vinaigrette over everything. Scatter toasted pine nuts on top. Finish with a generous pinch of flaky sea salt and freshly cracked black pepper.

Serving Suggestions

  • Serve as a light dinner with crusty sourdough on the side
  • Pair with grilled chicken or salmon for a more substantial meal
  • Serve as a starter at a dinner party, plated individually
  • Add sliced prosciutto for a non-vegetarian version

Tips

  • Buy burrata the same day you plan to serve it. It does not hold up well in the fridge overnight.
  • If you can find it, use a high quality extra virgin olive oil for the vinaigrette, it makes a noticeable difference.
  • Make the vinaigrette up to three days ahead and store it in the fridge. Give it a shake or stir before using.