This strawberry burrata salad is a summer favorite—ideal for a light lunch, an elegant starter, or a seasonal side. It’s finished with a bright basil vinaigrette that balances sweet strawberries and creamy burrata for the perfect sweet-savory bite.
This year’s strawberry salad is exceptional.
This salad starts with a bed of peppery baby arugula, layered with torn burrata, generous sliced strawberries, and crunchy pistachios. A silky basil vinaigrette brings everything together—herby, tangy, and perfectly summery. Serve with toasted sourdough or crostini for a complete and satisfying meal.
Strawberries and burrata are a match made in heaven. When strawberries are at their peak, they’re incredibly sweet and fragrant—almost like candy. Using them in savory dishes highlights that brightness; the contrast with creamy cheese and herbs is irresistible.
Because strawberries are so flavorful now, I use lots of them—sliced, halved, or whole depending on how you want each bite to feel. The pistachios add color and texture, and the burrata offers a rich, creamy counterpoint.
This salad is easy to assemble and impressive to serve. Keep a modest base of arugula so the strawberries and burrata remain the stars.
How to assemble
Start with a bed of baby arugula and season lightly with salt and pepper. Tear or pull apart the burrata and arrange it over the greens—season again so each layer is flavorful. Pile on the strawberries, scatter chopped pistachios, and finish with a generous drizzle of basil vinaigrette. Taste and adjust seasoning as needed.
The basil vinaigrette is quick to blend and keeps well in the fridge for several days. It’s bright, slightly tangy, and herb-forward—excellent on this salad and versatile enough for pasta salads or grilled vegetables.
When everything comes together, the plate is a colorful, slightly messy celebration of summer flavors. Scoop with crostini or serve with a fork—either way, each bite is a delightful mix of creamy, sweet, tangy, and crunchy.
Simple to make but elegant enough for guests—this salad is one of those effortless dishes that looks and tastes special.
The interplay of burrata and strawberries is almost like dipping fruit into cheese—decadent and fresh at once. Pistachios provide texture, while the dressing lifts all the flavors.
Major new favorite—this is a go-to for warm weather entertaining and weeknight lunches alike.
Strawberry Burrata Salad
Strawberry Burrata Salad with Basil Vinaigrette
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Ingredients
- 4 cups baby arugula
- 8 ounces burrata cheese
- 3 cups sliced strawberries
- ¼ cup chopped pistachios
Basil Vinaigrette
- 1 cup packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- 1 teaspoon honey
- pinch kosher salt and pepper
- ⅓ cup olive oil
Instructions
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Arrange arugula on a large plate or in a bowl and season with salt and pepper. Top with torn burrata, spreading it so each portion gets creamy bits; season again.
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Add the strawberries and sprinkle with pistachios. Drizzle the basil vinaigrette over the salad, taste, and adjust seasoning if needed. Serve immediately.
Basil Vinaigrette
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Combine basil, garlic, lemon juice, apple cider vinegar, honey, salt, and olive oil in a blender or food processor and blend until smooth. Store extras in a sealed container in the refrigerator for 3–4 days.
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I want to be this when I grow up.