Burrata Salad: A Fresh Delight for Busy Families
So last Sunday, while everyone was lounging around after a busy week, Alex asked if we could have something fresh yet satisfying for lunch. That's when I thought of my burrata salad. It's one of those dishes that feels fancy but is incredibly simple to make. Instead of spending hours in the kitchen, I whipped up this fresh and delightful salad which was a perfect hit!
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You can also check out our Gluten-Free Lemon Crinkle Cookies for a sweet treat.
Why you’ll love this recipe
When life gets hectic, this burrata salad comes to the rescue with its quick prep time and minimal cleanup. It's perfect for those lazy Sunday lunches or when you crave something light during a busy weekday. Alex loves the creamy burrata, while Sarah can't get enough of the crunchy croutons. Plus, the vibrant colors just scream freshness and health, making it a joy to serve.
Ingredients
- 5 ounces spring mix
- 1 pint baby tomatoes
- ½ cup fresh basil
- 1 avocado (diced)
- 8 ounces Burrata cheese
- ½ cup green onions (sliced)
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch salt and pepper
- 6 cups French bread (or ciabatta, sourdough, etc.)
- ¼ cup olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
Step-by-step instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Cut French bread into ½ inch cubes or simply tear into bite-size pieces.
- Drizzle olive oil over the bread and stir to coat evenly.
- Combine the sea salt and garlic powder together, then sprinkle half over the bread, stir, and repeat with the rest.
- Spread the bread cubes on a greased baking sheet in a single layer.
- Bake for 8-10 minutes, stirring halfway, until crisp yet not overly hard.
- Set aside to let the croutons cool.
- Whisk all dressing ingredients in a small bowl and set aside.
- Place spring mix in a large serving bowl.
- Arrange fresh tomatoes and burrata cheese over the spring mix.
- Add the cooled croutons, green onions, fresh basil, and diced avocado.
- Lightly sprinkle sea salt and pepper over the burrata.
- Drizzle with your prepared dressing or serve it on the side based on preference.
- Serve immediately and enjoy the freshness!
Recipe tips & variations
For a more savory twist, consider adding grilled chicken or prosciutto. If you don't have fresh basil, arugula can be a peppery alternative. For those watching their carb intake, you can skip the croutons and opt for a handful of toasted nuts instead, they'll add that sought-after crunch.
Storage & reheating
Although salads are best fresh, you can store leftover burrata salad in an airtight container in the fridge for up to a day. Just keep the dressing separate to maintain the crunchiness. When ready to enjoy again, let it come to room temperature, add dressing, and toss!
FAQs
What is the best way to serve burrata salad without breaking the cheese?
It's all about being gentle. Place burrata gently on the salad and try to avoid cutting it until serving. Use a sharp knife when you do for a clean cut.
Can I make burrata salad ahead of time for guests?
Yes, but keep the dressing and croutons separate until just before serving to ensure they stay fresh and crunchy.
What can I substitute for burrata cheese in this salad?
If burrata isn't available, fresh mozzarella or even a creamy feta can be a nice substitute.
How long does burrata salad last once it is dressed?
Once you dress the salad, it's best enjoyed immediately. The leaves may wilt, and croutons may lose crunch if stored too long.
Recipes you may like
Looking for more fresh delights? Check out our Gluten-Free Lemon Crinkle Cookies, Creamy Mango Banana Smoothie for a Fresh Morning Boost, and the refreshing Pineapple Green Smoothie. They make a great addition to any meal!
Nothing beats a meal that's both easy on the schedule and a feast for the eyes! Enjoy making this burrata salad and savor every bite with your loved ones.
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Burrata Salad: A Fresh Delight for Busy Families
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: vegetarian
Description
A fresh and satisfying burrata salad recipe perfect for busy families.
Ingredients
- 5 ounces spring mix
- 1 pint baby tomatoes
- ½ cup fresh basil
- 1 avocado (diced)
- 8 ounces Burrata cheese
- ½ cup green onions (sliced)
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch salt and pepper
- 6 cups French bread (or ciabatta, sourdough, etc.)
- ¼ cup olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Cut French bread into ½ inch cubes or simply tear into bite-size pieces.
- Drizzle olive oil over the bread and stir to coat evenly.
- Combine the sea salt and garlic powder together, then sprinkle half over the bread, stir, and repeat with the rest.
- Spread the bread cubes on a greased baking sheet in a single layer.
- Bake for 8-10 minutes, stirring halfway, until crisp yet not overly hard.
- Set aside to let the croutons cool.
- Whisk all dressing ingredients in a small bowl and set aside.
- Place spring mix in a large serving bowl.
- Arrange fresh tomatoes and burrata cheese over the spring mix.
- Add the cooled croutons, green onions, fresh basil, and diced avocado.
- Lightly sprinkle sea salt and pepper over the burrata.
- Drizzle with your prepared dressing or serve it on the side based on preference.
- Serve immediately and enjoy the freshness!
Notes
- For a more savory twist, consider adding grilled chicken or prosciutto.
- If you don't have fresh basil, arugula can be a peppery alternative.
- For those watching their carb intake, you can skip the croutons and opt for a handful of toasted nuts instead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: mixing and baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
