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burrata salad recipe

Burrata Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews


A beautiful Burrata Salad with tomatoes, beets, basil, and flavorful basil oil, drizzled with balsamic glaze – perfect for summer dinners and gatherings. Elegant and flavorful.


Units Scale
  • 1 1/2 lb beets ( red and yellow are pretty)
  • 12 teaspoons olive oil
  • 12 teaspoons balsamic vinegar
  • 2 balls of Burrata cheese
  • 2 lbs heirloom or summer tomatoes, sliced
  • a handful of arugula or a 1/2 cup basil leaves, torn, or make basil ribbons
  • pinch flaked salt
  • cracked pepper
  • Garnish: Basil oil (or sub olive oil) and/or Balsamic glaze or balsamic syrup

Basil Oil 

  • 1/2 cup basil leaves, packed tight (or sub-part Italian Parsley)
  • 1/2 cup light olive oil (make sure it is not bitter!)
  • 1 fat garlic clove
  • squeeze of lemon juice
  • generous pinch of salt


  1. Cook the Beets: Place beets in a pot of salted water and bring to a boil ( If very large, slice in half, for faster cooking). Lower heat, cover, and simmer gently until fork tender ( but not overly soft). Rinse in cold water, or place in an ice bath. You could do this ahead.
  2. Make the Basil Oil – Place all ingredients in a blender or food processor and blend until combined.
  3. Peel the beets (skins should rub right off under running water) and cut into slices or wedges, place in a bowl and toss with a little olive oil, balsamic vinegar, salt and pepper.
  4. Assemble the salad: Spoon Basil oil on a platter. Slice the burrata cheese into ½ inch thick slices, and carefully place on a platter. Drizzle with a little salt and basil oil. Arrange the beets on the platter around the burrata. Slice the tomatoes, or cut them into wedges, and tuck them in and around the beets and burrata, paying attention to color. Sprinkle tomatoes with salt and pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter. Refrigerate until serving.
  5. Drizzle the whole platter with basil oil right before serving or use a balsamic syrup.
  6. This is quite good served with sliced warm baguette or crusty bread.


Salad can be assembled ahead and refrigerated- drizzle with basil oil and balsamic glaze right before serving.

To make balsamic glaze, place 1 cup balsamic vinegar in a small pot to simmer on low, uncovered on the stove. Reduce this by half, slowly (about 20 mintues) or until the vinegar coats the back of a spoon. It will thicken as it cools. For extra sweetness, stir in a little maple syrup if you like. 


  • Serving Size: with basil oil
  • Calories: 206
  • Sugar: 9.3 g
  • Sodium: 403.1 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 14.6 g
  • Fiber: 3.8 g
  • Protein: 7.7 g
  • Cholesterol: 23.7 mg