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Move over, basic fruit salad—there’s a new gal in town. This Berries & Burrata Salad is what happens when sweet, juicy summer fruit gets dressed up for the party. It’s bright, creamy, basil-kissed, and paired with a tangy balsamic vinaigrette that makes every bite sing. Serve it as a Memorial Day appetizer, a brunch stunner, or just a treat-yourself summer lunch!
Forget everything you know about fruit salad. This version swaps the same old cubed melons for peak-season berries, creamy burrata, and a silky homemade balsamic vinaigrette. The result? A sweet-savory dish that hits every note—it’s acidic, rich, fresh, and absolutely addictive. Serve it family-style on a big platter and let the compliments roll in.
❤️ Why You’ll Love This Berries & Burrata Salad
This no-cook Berries & Burrata Salad only takes minutes to assemble—ideal for warm weather hosting. It’s bold in color, texture, and flavor, so it looks impressive without any fuss. And it plays beautifully with both sweet and savory elements, which means you can eat it on its own or piled onto warm, crusty bread. Basically, it’s the dish you didn’t know you needed until you tried it.
🍲 Ingredients
🫒Olive oil gives the vinaigrette its smooth richness and helps the dressing coat the fruit without overpowering it.
Balsamic vinegar brings that signature tangy-sweet balance and deep flavor.
Shallot adds a soft, savory bite to the dressing to ground all the sweetness.
🍯Honey provides natural sweetness and helps mellow the acidity.
Mustard adds a little zip and helps the vinaigrette emulsify.
🧂Salt brings all the flavors into balance.
🍓🫐🍒Blackberries, strawberries, blueberries, and cherries are the juicy, colorful stars of the salad. Cherries may not be berries (you caught me!), but they totally belong here.
Burrata adds luscious creaminess that melts into the berries and vinaigrette like a dream.
🌿Basil brings the fresh, fragrant summer energy that ties everything together.
How to Make Berries & Burrata Salad
This Berries & Burrata Salad is a hosts dream appetizer. It’s visually stunning and it takes just a few minutes to assemble!
Make the balsamic vinaigrette: Blend all of the vinaigrette ingredients until smooth and silky.
Now we plate! Drizzle half of the vinaigrette onto your serving plate to act as a base. Layer the berries and sliced cherries evenly over the vinaigrette. Break open the burrata and place the creamy pieces on top of the fruit.
Add the finishing touches! Sprinkle the chiffonade of fresh basil over the whole dish. Finish with a final drizzle of the remaining balsamic vinaigrette and serve immediately.
🪄 Tips and Tricks
Use room temperature burrata—it’ll be creamier and easier to tear open.
Slice your strawberries and cherries right before assembling to keep them fresh and juicy.
If your berries aren’t super sweet, add a tiny drizzle of extra honey over the top before serving.
Serve with toasted baguette slices or sourdough to scoop up every bit of that creamy, tangy goodness.
Make the vinaigrette ahead—it’ll stay good in the fridge for up to 3 days.
Variations
Swap the basil for fresh mint or tarragon for a different herbal twist.
Add a sprinkle of chopped nuts, like pistachios or almonds, for a little crunch.
Swap the berries for peaches, nectarines, or plums for a stone fruit version.
Are you a salty-sweet gal like me? Add a few shavings of prosciutto!
🗒 Substitutions
No burrata, no problemo? add 6 ounces of ricotta + 2 tbsp of lemon juice tto a blender and blend until creamy and smooth.
Can’t get your hands on any cherries? Use extra berries or sliced peaches
No shallot? A small piece of a yellow onion will do the trick.
Other Summertime Appetizers You Might Like
👝 How to Store Leftovers
This salad is best served fresh, but if you have leftovers, store the berries in a dry airtight container in the fridge for up to 1 day. The fruit may release some juice, and the burrata will soften more, but it’ll still taste delicious. If possible, store the vinaigrette separately and drizzle fresh before serving again.
How to Reuse Leftover
Create sweet and savory parfaits! Grab a few highball glasses, then start layering the leftover berries and burrata salad with cubes/chunks of lemon pound cake. You can’t possibly let all that deliciousness go to waste!
🤔 Common Questions
Can I make this ahead of time?
You can prep the vinaigrette and slice the fruit ahead, but wait to assemble until just before serving for the best texture.
What’s the best bread to serve with this?
A crusty baguette, grilled sourdough, or even grilled ciabatta are perfect. You’ll want something sturdy enough to scoop up all the vinaigrette and creamy burrata.
Can I use frozen berries?
This dish is best with fresh, in-season berries. Frozen berries tend to release too much water once thawed and can turn mushy.
Berries & Burrata Salad
Equipment
- 1 blender
Ingredients
- ⅓ cup olive oil
- 3 tbsp balsamic
- ½ shallot
- 1½ tbsp honey
- 1 tsp mustard
- ½ tsp salt
- 6 ounces burrata
- 6 ounces blackberries
- 10 ounces strawberries , sliced
- 8 ounces blueberries
- 10 ounces cherries, deseeded and sliced
- 10 basil leaves, chiffonade
- 10 slices ciabatta bread, toasted
Instructions
- Add the first six ingredients to a blender and blend until smooth.
- Drizzle half the vinaigrette onto your serving plate.
- Layer all the berries and cherries on top of the vinaigrette.
- Break open the burrata, then place dollops of it on top of the fruit.
- Top with basil chiffonade and remaining dressing.
- Serve with toasted bread.
