This strawberry burrata salad with crispy prosciutto, pine nuts, and a bright pesto balsamic vinegar dressing makes for a super easy and delicious app or side dish.
Burrata salads like my roasted tomato and burrata caprese salad, peach panzanella salad with burrata and bacon, and my burrata and tomato salad with avocado are favorite cheesy delights of mine. This versatile strawberry burrata salad is another star in that league. First, it can double up as an appetizer or as a side dish. Next, it’s the ideal spring or summer salad—bright and fresh, herbaceous, fruity, cool, and creamy. Plus, besides toasting the pine nuts and crisping the prosciutto, it’s virtually no cook. The idea of using pesto as a dressing came to me when I was formulating the recipe and figured the dressing’s base ingredients are already in pesto, so why not use it as a shortcut to deliciousness??! Make a homemade pesto or use a good store-bought brand to make this salad even easier to prep.
In This Post
Why You’ll Love It
- This burrata salad doubles as a gorgeous appetizer or a lovely side salad for any spring or summer dinner
- The recipe comes together fast. Make a fast and easy homemade pesto or use a store-bought brand to make it even quicker
- This refreshing salad hits all of the flavor notes—creamy, salty, sweet, bright, and herbaceous
What’s in this Burrata Salad
- Strawberries—use the freshest, sweetest ones you can find!
- Burrata—you could also use fresh mozzarella or ricotta if you prefer
- Prosciutto—feel free to omit this if you’d like to make it vegetarian
- Olive oil—use a good-quality olive oil for the pesto
- White balsamic vinegar—adds the tang but the light color won’t muddy your dressing
- Basil—for adding that herbaceous freshness
- Mint—adds another fresh note, but is optional
- Pine nuts—toast them first to bring out their oils for more nutty flavor
- Kosher salt and freshly ground black pepper—adds a seasoned balance
- Pesto—use a quality store brand or make it homemade with the additional ingredients below:
- Fresh basil leaves
- Pine nuts
- Garlic
- Olive oil
- Grated Parmesan cheese
- Kosher salt
- Lemon juice
Find the complete recipe with measurements below.
How to Make Burrata Salad With Strawberries
- Stem, core, and halve the strawberries. If the berries are small, you can keep them whole, or cut in slices if they’re extra large.
- Drain the burrata and set aside.
How to Brown Prosciutto
- Place the prosciutto in a non-stick pan and bring to medium heat. There’s no need to add oil to the non-stick pan.
- Cook both sides just until lightly crisped. Transfer to a plate and cool. Repeat with the other pieces.
- Cut or tear into bite-size bits.
- You could also brown the prosciutto in the toaster oven.
Make the Pesto Dressing
- Make the pesto in the food processor or use your favorite store brand. If making homemade, save the remaining pesto for this easy pasta recipe.
- Mix 2 tablespoons pesto with the olive oil, white balsamic vinegar, and kosher salt. Taste for seasoning and add more salt or pepper if desired.
Assemble the Burrata Salad
- Add the strawberries to a large bowl.
- Toss the berries with half of the pesto dressing and half of the fresh herbs.
- Gently tear the burrata balls in half and nestle in the berries.
- Drizzle with the rest of the dressing and sprinkle with the pine nuts and prosciutto crisps.
- Top with the rest of the basil and mint and season with more kosher salt as needed.
Recipe Variations and FAQs
- Is Burrata healthier than mozzarella? Burrata is creamier than mozzarella and higher in fat, but don’t let that deter you—it’s such a treat!
- Use ricotta or fresh mozzarella in place of the burrata if you like
- Swap the strawberries for blackberries or peaches, or do a mix of your favorite stone fruits (apricots, peaches, plums, cherries)
- Use bacon instead of prosciutto or omit the prosciutto to make this vegetarian
How to Eat Burrata Salad
- THE BEST Grilled Salmon
- The Best Grilled Chicken Breast
- Grilled Flank Steak with Arugula and Parmesan
- Deviled Eggs
- How to Make the Perfect Mimosa
- Ricotta Toast with Smoked Salmon and Egg
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Strawberry Burrata Salad
Ingredients
- 16 ounces strawberries
- 4 slices prosciutto
- 8 ounces burrata
- 2 tablespoons basil pesto , homemade or a quality store brand
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
- 2 tablespoons chopped basil and or mint
- 2 tablespoons toasted pine nuts
Instructions
- Rinse the strawberries, then hull and cut in half or slices. Add to a large bowl and set aside.
- Drain the burrata and set aside.
- Add 2 slices of prosciutto to a non-stick fry pan over medium heat. Cook for 3 minutes or until lightly browned then flip and cook the other side. Transfer to a plate and repeat with the other two slices. Slice or tear the prosciutto into bite-size pieces.
- Add 2 tablespoons of homemade or store-bought pesto to a small bowl. (If using homemade, reserve the rest for another use.) Whisk together the pesto, olive oil, balsamic vinegar, kosher salt, and ground black pepper, then set aside.
- Gently toss the strawberries with half of the pesto dressing and half of the chopped herbs. Gently break the burrata balls in half and nestle into the berries. Drizzle with the rest of the dressing and top with the pine nuts, crispy prosciutto, and the remaining herbs. Sprinkle with more kosher salt if needed, and serve.
Notes
Nutrition
More Burrata Recipes
- Burrata and Tomato Salad with Avocado
- Burrata Salad with Pear and Prosciutto
- Tortellini Pomodoro with Burrata
- Roasted Tomato and Burrata Caprese Salad
- Burrata and Heirloom Tomato Caprese Salad
- Peach Panzanella Salad with Burrata and Bacon
- Burrata and Roasted Asparagus and Tomato Salad
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