Berries & Burrata Salad

A white plate with a fresh berries and burrata salad of strawberries, blueberries, blackberries, cherries, basil leaves, and dollops of cream, drizzled with balsamic glaze. A fork and a bowl of dressing sit nearby on a gray surface.

4 from 2 votes

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!

Prep Time20

Cook Time0

Total Time20

Course: Appetizer

Cuisine: Italian

Keyword: burrata salad

Servings: people

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.

Nutrition