This fresh, elegant berry salad with burrata cheese is the perfect no-cook recipe for hot summer nights, and it comes together in just 10 minutes.
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Why You'll Love This Burrata Cheese Salad
This is the kind of recipe I reach for when it's too hot to even think about turning the stove on. Sweet, juicy summer berries paired with luxuriously creamy burrata and crunchy almonds. It's fancy enough to impress at a dinner party but easy enough to throw together on a weeknight.
This salad works just as well as a stunning side dish as it does a light main, and if you haven't tried burrata before, think fresh mozzarella but much creamier. Once you do, this meal will become a regular in your rotation. Here's why you've got to try this burrata salad:
- Light yet satisfying
- Ready in 10 minutes
- No cooking required
- Stunning presentation
Ingredient Information And Substitutions
- Baby spinach- The base of this salad. Arugula works as a peppery substitute.
- Fresh Berries- Fresh and washed. I used strawberries, blackberries, and raspberries, but use your favs.
- Sliced almonds- Add a satisfying crunch. Walnuts or pecans work as substitutes.
- Sweet basil- Cut into a chiffonade for the best presentation and flavor. Fresh mint works as a substitute.
- Burrata cheese- Luxuriously creamy and rich. Fresh mozzarella is the closest substitute. Crumbly blue cheese also works beautifully for a bolder flavor.
- Extra virgin olive oil- The base of the honey vinaigrette.
- White wine vinegar- Adds brightness and acidity to the dressing. Apple cider vinegar works as a substitute.
- Honey- Just a touch to balance the acidity of the vinegar without overpowering the natural sweetness of the berries.
- Black pepper- Freshly cracked, to taste.
- Salt- To taste.
How To Make The Berry Salad
Step 1- Make the dressing.
Whisk together the olive oil, white wine vinegar, honey, salt, and pepper until well combined.
Step 2- Toss the salad.
In a large bowl, combine the spinach, berries, almonds, and basil. Toss with the dressing until evenly coated.
Step 3- Plate and serve.
Transfer to a serving dish and top with the burrata balls and a little fresh cracked pepper. Serve immediately.
Frequently Asked Questions
Fresh is strongly recommended here. Frozen berries release too much liquid once thawed and will make the salad watery. If fresh isn't available, stick to whatever fruit is in season.
Any seasonal fruit works well here. Blueberries, sliced peaches, or even halved cherries all pair beautifully with the burrata and honey vinaigrette.
Absolutely. A balsamic glaze or a simple lemon vinaigrette can complement the berries and burrata perfectly. Just keep it light so it doesn't overpower the fresh flavors.
Tips For Making This Burrata Salad Recipe
- Pat the berries dry after washing so excess moisture doesn't water down the dressing.
- Dress the salad right before serving and don't overdo it. The spinach will wilt quickly, and the berries are already sweet and juicy, so a drizzle is all you need.
- To chiffonade the basil, stack the leaves on top of each other and roll them tightly. Then slice the roll crosswise into thin ribbons.
- Serve on a wide, shallow dish for the best presentation. It lets the burrata and berries shine.
- Turn it into a main by topping with grilled chicken or shrimp for a more filling meal.
- This recipe doubles or triples easily for a crowd. Just scale up the ingredients and dress right before serving.
- Ingredients to prep ahead- Wash and dry the berries, slice the strawberries, and chiffonade the basil. Store covered in the fridge and assemble when ready.
- Leftovers and storage- This salad is best enjoyed fresh. If you do have leftovers, store the dressed salad and burrata separately in the fridge for up to 1 day.
What To Serve With The Spinach Berry Salad
This salad pairs perfectly alongside grilled proteins, light pastas, or anything you'd serve at a summer dinner party. Here are some of my favorite options:
- Baked Chili Salmon
- Baked Brie With Honey And Pomegranate
- Green Bean Salad Recipe
- Summer Berry Dessert Crostini
Other Tasty Salad Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Berry Salad with Burrata Cheese
Equipment
- 1 Whisk
Ingredients
For the salad:
- 5 ounces baby spinach washed
- 1 pint raspberries washed
- 1 pint blackberries washed
- 1 cup strawberries
- ½ cup sliced almonds
- 8 leaves sweet basil cut into a chiffonade
- 3 pieces Burrata cheese
For the dressing:
- 3 extra virgin olive oil
- 1 ½ Tablespoons white wine vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
For the salad:
- In a large bowl, mix the spinach, berries, basil and almonds.
- Toss with the dressing until they are evenly coated.
- Place the salad into your serving dish and top with the balls of Burrata and a bit of fresh cracked pepper.
For the dressing:
- Whisk all ingredients until well combined.
Video
Notes
- Pat the berries dry after washing so excess moisture doesn't water down the dressing.
- Dress the salad right before serving and don't overdo it. The spinach will wilt quickly, and the berries are already sweet and juicy, so a drizzle is all you need.
- To chiffonade the basil, stack the leaves on top of each other and roll them tightly. Then slice the roll crosswise into thin ribbons.
- Serve on a wide, shallow dish for the best presentation. It lets the burrata and berries shine.
- Turn it into a main by topping with grilled chicken or shrimp for a more filling meal.
- For a savory twist, swap the berries with sweet cherry tomatoes!
- This recipe doubles or triples easily for a crowd. Just scale up the ingredients and dress right before serving.
- Ingredients to prep ahead- Wash and dry the berries, slice the strawberries, and chiffonade the basil. Store covered in the fridge and assemble when ready.
- Leftovers and storage- This salad is best enjoyed fresh. If you do have leftovers, store the dressed salad and burrata separately in the fridge for up to 1 day.
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