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Because everything is better with burrata. Am I right? This Burrata and Cucumber Salad is one of those dishes that hits every note: creamy, crunchy, spicy, sweet, and tangy. The unexpected combo of crisp cucumbers with rich burrata cheese is a flavor bomb you didn’t know you needed. Whether you’re making a quick lunch, a party appetizer, or a fresh summer side, this cucumber salad brings restaurant-worthy flair to your table with minimal effort.
I love serving this burrata and cucumber salad at dinner parties because it’s easy to prepare and a fun twist on the cucumber salad trend. The combination of the cool cucumber, spicy Fresno chilis, sweet dressing, and creamy burrata is unexpected and complementary. The textures and flavors balance beautifully, especially when served with warm, toasted flatbread.
Why You’ll Love this Burrata and Cucumber Salad
- Fresh & Flavorful – Perfectly crisp cucumbers and spicy peppers meet rich, creamy burrata.
- Quick to Prepare – Comes together in less than 15 minutes!
- No Cooking Required – Just shake, slice, and serve.
- Versatile – Serve as a starter, side dish, or light lunch.
- Perfect for Summer – Cool, light, and refreshing.
Ingredients
Cucumbers– The perfect vegetable for a quick marinade. Cucumbers quickly taken on the flavor of the sweet and spicy vinaigrette.
Fresno chili peppers – I love these mildly sweet medium-heat chili peppers! They offer a subtle heat that won’t overwhelm your palate.
Aleppo pepper is a mild-to-moderately hot chili flake that has a sweet and tangy flavor profile and adds depth to this simple dish. Feel free to substitute with a pinch of Calabrian chili flakes.
Red Onion adds color and crunch. Its acidity and sharpness are dulled a bit by the marinade.
Burrata adds a creamy, mildly sweet texture that complements the sweet heat of marinated veggies.
How to Make this Burrata and Cucumber Salad
Make the Dressing: In a mason jar, combine olive oil, red wine vinegar, Aleppo pepper (or substitute), honey, and salt. Seal and shake vigorously until well combined.
Marinate the Veggies: Add the sliced cucumber, red onion, and Fresno peppers to the jar. Seal again and shake until everything is coated.
Assemble the Salad: Place the burrata on a serving plate or shallow bowl. Gently tear it open to expose the creamy center.
Top & Serve: Pour the marinated veggies and dressing over the burrata. Serve immediately with warm, toasted flatbread.
🪄 Recipe Tip
Use a Mandoline for uniform, ultra-thin cucumber and onion slices.
Chill the cucumbers beforehand for an extra refreshing crunch.
Toast the flatbread with a little olive oil and sea salt for added flavor.
Let the salad sit for 5-10 minutes before serving so the flavors can mingle.
Variations
Add Fresh Herbs: Try basil, mint, or dill for extra freshness.
Make it a Meal: Add grilled shrimp or chicken for protein.
Add Fruit: Sliced peaches or watermelon pair surprisingly well.
Use Tomatoes: Cherry tomatoes add juicy sweetness and color.
Substitutions
No Burrata? Use fresh mozzarella or ricotta.
Can’t Find Fresno Peppers? Substitute with red jalapeños or bell peppers for less heat.
Aleppo Substitute: Mix Calabrian chili flakes with a bit of smoked paprika as listed.
Red Wine Vinegar Swap: Apple cider vinegar or white balsamic work in a pinch.
Best served with
How to Store Leftovers
If possible, store the burrata and the veggies separately. The marinated veggies can be stored in a sealed mason jar for up to 3 days in the refrigerator.
If you can not separate the veggies from the burrata, store them together in an airtight container for up to 3 days in the refrigerator.
Recipe Tip
Use leftovers to make a killer vegetarian sandwich!!!
Common Questions
Is it spicy?
This dish is mildly spicy, but if you prefer it less spicy simply omit the Fresno peppers and the Aleppo seasoning.
What if I can’t find burrata?
If you can’t find burrata, simple substitute it with a high-quality ricotta.
Burrata and Cucumber Salad
Ingredients
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dried Aleppo, sub w/ ½ tbsp Calabrian chili flakes + ½ tsp smoked paprika
- 3 tbsp honey
- ½ tsp salt
- 1 cucumber sliced
- ¼ red onion sliced
- 2 Fresno peppers sliced
- 1, 8 ounces burrata
Instructions
- Add the first five ingredients to a mason jar, seal and shake well. Add the sliced cucumber, onions, Fresno peppers and shake again.
- Break open the burrata and pour the marinated cucumbers over the burrata.
- Serve with toasted flatbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!! So yummy!