green goddess burrata salad

This is such a fun take on a burrata salad! It’s a fresh, healthy, and delicious way to enjoy burrata in the summer.

We blanch skinny green beans, asparagus, and broccolini until just crisp-tender. Then we layer them on a big platter with fresh burrata, spicy chile flakes, lightly toasted pine nuts, thick shavings of parmesan, and torn parsley. Drizzle the best green goddess dressing over top and toss. It’s bright, herby, fresh and so vibrant. 

I just love the contrast of textures here: ultra-creamy burrata with crunchy veggies and buttery pine nuts. If you want to add a layer of smoky char to the mix, grill the vegetables for just a few minutes until just cooked but still crunchy. I didn’t expect this, but I actually prefer the clean flavors of blanched veggies here! Try both and report back.

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what is burrata salad?

It's literally any salad made with burrata cheese!

You could make a big leafy green salad and tear burrata over top, or you could swing to the opposite end and make a salad with the milky burrata as the focal point. Toss in your favorite stone fruit, berries, or veggies and a bright dressing and call it good!

A lot of burrata salad recipes will be a play off of a caprese salad, with heirloom tomatoes, basil, balsamic vinaigrette and burrata in place of standard mozzarella. These are delicious, especially if you’ve got gorgeous summer tomatoes.

I love our version because it’s just a little different. Pick up some beautiful summer produce, a ton of herbs, and get cooking!

burrata salad ingredients:

how to make burrata salad:

1. Make green goddess dressing.
2. Blanch green beans, asparagus, and broccolini individually until just crisp-tender. Don’t overcook! Shock immediately in ice water to stop the cooking. Pat dry and cut in half lengthwise.
3. Arrange vegetables on a large platter and tear burrata over top. Add parmesan, pine nuts, chile flakes and torn parsley.
4. Drizzle green goddess dressing over top and enjoy!

how to cut burrata for salad:

Tear it with your hands! It’s the best way to get the outside and creamy inner curds in each piece. The free-form nature of tearing looks more organic, real and beautiful. And, when you tear the burrata over the salad, you don’t risk losing any of the creamy curds.

But! If you’re set on cutting it, I would suggest using a very sharp chef’s knife or serrated bread knife and slicing it into rounds. Use the knife to scoop up each round and transfer it to the salad, so you don’t lose any of the curds on the way.

what goes with this salad?

This summer burrata salad is like a vegetable side dish and salad all in one. I love to serve it with a juicy grilled steak, or your favorite grilled chicken for a light meal.

Add parmesan risotto a creamy, simple starch! To elevate the meal, serve it with a buttery and rich salmon wellington!

more burrata recipes to try:

summer panzanella with burrata

peach burrata salad

burrata crostini

burrata pizza

arugula salad with burrata

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