Here’s a delicious Burrata Salad with summer tomatoes, beets, basil and flavorful basil oil – perfect for summer dinners and gatherings. Elegant and flavorful. + 20+ Fresh Beet Recipes.
Do not be concerned with the fruit of your action- just give attention to the action itself. The fruit will come of its own accord. ~Eckhart Tolle
This Burrata Salad recipe is one of my summertime favorites. It highlights juicy ripe summer tomatoes and colorful beets, both at their peak right now! Basil is in season too, and so it makes perfect sense, at least in my mind why they taste so good together. Creamy Burrata brings it all together!
But First, What is Burrata?
Burrata is an Italian ball of cheese, similar in appearance to fresh mozzarella, packed in water, but with a soft, creamy ricotta-like interior. It is heavenly. It’s incredibly delicious in this salad, so much so, that I almost want to say, if you can’t find the burrata, wait to make the salad until you can get your hands on some.
Burrata Salad Ingredeint Notes
- Tomatoes- Use vine-ripened summer tomatoes and heirlooms if possible; they are so pretty here. Use the best you can find! The better the tomato the more flavorful the salad. Feel free to mix in cherry tomatoes and yellow pear.
- Beets: Colorful beets are a nice addition to this salad. Golden beets or Chioggia beets are a nice touch here! Feel free to forgo them and add more tomatoes if you prefer.
- Burrata cheese: Creamy balls of goodness, burrata is a must! If you must substitute then I would go with fresh mozzarella balls- the kind in water. 😉
- Basil Oil: Make the 5-minute basil oil- it elevates!
- Balsamic Glaze: optional, adds beautiful drama to the plate.
How to make Burrata Salad
Step One: Cook the Beets if using. The beets can be roasted or blanched. I prefer blanching in summer, to keep the house cooler. Just boil them until just tender, and the skins rub right off, under cool running water.
Cut into disks or wedges and toss with olive oil, balsamic, salt, and pepper.
Step two:Slice the Burrata and place it on a platter.
Step Three:Make the Basil Oil. It just takes a minute to make using the blender.
Step Four: Assemble the Burrata salad. Place burrata cheese on a platter, and drizzle with basil oil. Start layering the platter. Tuck the beets in and around the burrata. Then add the colorful tomatoes.
Layer the tomatoes and beets.
Tuck in basil and arugula if you like, and sprinkle with salt and pepper.
Step Five:Before serving, drizzle with more flavorful Basil oil and Balsamic Glaze if you like.
What to serve with Burrata Salad
Serve with good crusty breador a warm, sliced baguette to mop up all the deliciousness. These entrees would go nicely:
- Grilled Eggplant with Greek Relish and Creamy Polenta
- Italian Grilled Chicken
- The Best Grilled Chicken
- Blackened Salmon Sandwich
You may also like:
Caprese Salad
Caprese Sandwich
- Basil Oil
- Grilled Beets with Pesto
- Broccoli Manicotti with Burrata
- Cooling Recipes for Hot Summer Days
- 20+ Fresh Beet Recipes!
Burrata Salad
5 Stars4 Stars3 Stars2 Stars1 Star5 from 6 reviews
- Author: Sylvia Fountaine | Feasting at Home Blog
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Salad
- Method: Assembled
- Cuisine: Italian
- Diet: Vegetarian
Description
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.
Ingredients
UnitsScale
- 1 1/2 lb beets ( red and yellow are pretty)
- 1–2 teaspoons olive oil
- 1–2 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
Instructions
- 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.
- Make the Basil Oil – Place all ingredients in a blender or food processor and blend until combined.
- 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.
- 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 saltand pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter. Refrigerate until serving.
- Drizzle the whole platter with basil oil right before serving or use a balsamic syrup.
- This is quite good served with sliced warm baguette or crusty bread.
Notes
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.
Nutrition
- 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
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