This strawberry burrata salad is a summer essential — ideal for a light lunch, an elegant starter, or a seasonal side. It’s finished with a bright basil vinaigrette that balances sweet and savory perfectly.
This year’s version is exceptional.
This dreamy salad starts with a bed of peppery baby arugula, topped with creamy burrata, plenty of fresh strawberries, and a sprinkle of chopped pistachios for crunch. A silky basil vinaigrette brings everything together — tangy, herb-forward, and light.
Serve with toasted sourdough or crostini for a simple, satisfying meal.
Strawberries and burrata are two of my favorite ingredients, and together they make such a gorgeous pairing. With strawberries back in season, I’m using them as much as possible — especially in savory dishes like this one. Farm-fresh berries are exceptionally sweet and vibrant, and they shine alongside rich cheese and fresh basil.
Because the strawberries are so flavorful right now, I prefer to use plenty of them. The salad is built to showcase the fruit and burrata, so I keep the arugula base modest — just enough to balance the plate.
It’s also incredibly easy to assemble.
How to assemble
Start with a plate or bowl of baby arugula, and season it lightly with salt and pepper.
Top with generous pieces of burrata — pull the balls apart slightly so the creamy interior spreads across the greens. Season the cheese with a bit more salt and pepper; seasoning each layer enhances the overall flavor.
Add lots of strawberries — sliced or halved, whichever you prefer. Scatter chopped pistachios over the top for color and texture.
Finish with a drizzle of basil vinaigrette. The dressing is bright, herby, and silky; it comes together quickly in a blender or food processor and works beautifully on salads, pasta, or grilled chicken.
Toss gently or arrange for a pretty, slightly rustic presentation. Serve with crostini or crackers to scoop the burrata and berries, or simply enjoy with a fork. The sweet strawberries against creamy burrata and crunchy pistachios is a simple, irresistible combination.
This dish looks elevated but takes almost no time to prepare. It’s the kind of easy, elegant recipe that becomes a summer favorite.
The flavor is delightful — like dipping ripe strawberries into fresh burrata. The basil vinaigrette adds brightness while the pistachios provide a satisfying crunch. You really don’t need anything else.
Major new favorite.
Strawberry Burrata Salad
Strawberry Burrata Salad with Basil Vinaigrette
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Ingredients
- 4 cups baby arugula greens
- 8 ounces burrata cheese
- 3 cups sliced strawberries
- ¼ cup chopped pistachios
basil vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- 1 teaspoon honey
- big pinch of kosher salt and pepper
- ⅓ cup olive oil
Instructions
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Place the arugula on a large plate or in a bowl. Season with salt and pepper. Top with the burrata, pulling it apart to spread the creamy center. Add another sprinkle of salt and pepper.
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Top with the sliced strawberries and sprinkle the pistachios over everything. Drizzle with basil vinaigrette, taste, and adjust seasoning as needed. Serve immediately.
basil vinaigrette
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Combine all vinaigrette ingredients in a blender or food processor and blend until smooth. Store any leftover dressing in a sealed container in the refrigerator for 3 to 4 days.
Did you make this recipe?
Share a photo of your salad and tag the author or note your experience in the comments — I appreciate every attempt and love seeing how you served it. Thank you!
I want to be this when I grow up.