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Delicious, refreshing burrata salad with berries, fresh made crunchy croutons, basil, and a honey date glaze.
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Burrata Salad with Croutons and Honey-Date Glaze
My daughter and I had a burrata in St-Emilion that was sweet and creamy and hit the spot perfectly on a hot summer day – usually when I have had burrata, it is served with savory sides (like my pesto stuffed burrata) – but the lightly sweet twist was an unexpected favorite dish from our trip!
I played around with how I wanted to recreate this dish with my own twist – I’m using fresh grilled (or baked) crunchy croutons, for a bit of a warm contrast to the chilled berries and creamy burrata, tons of fresh torn basil, and a sweet, complex honey date glaze with a touch of vinegar for a bright pop.
This burrata salad is perfect year-round, as an appetizer or even a main dish for a light lunch. I hope you love the fresh fruit flavors as much as we do!
To make this salad, you will need the following ingredients:
- Burrata: A creamy, fresh Italian cheese that is similar to mozzarella but with a richer, creamier center. It adds a luxurious texture and a mild, milky flavor that balances the acidity and sweetness of the berries.
- Golden Berries: Also known as cape gooseberries, they bring a unique, tangy-sweet flavor and a slightly firm texture, adding complexity to the salad.
- Blueberries: They contribute a sweet and slightly tart flavor, along with a pop of color. Blueberries are also packed with antioxidants, adding a nutritional boost.
- Blackberries: These berries offer a tart and earthy flavor which contrasts nicely with the creaminess of the burrata. Their deep color also adds visual appeal.
- Heirloom Tomatoes: Known for their juicy and sweet flavor profile, they provide a refreshing and slightly acidic taste that complements the berries and cheese. The 1″ chunks add a substantial, satisfying texture.
- Pomegranate Arils: These add a crunchy texture and a burst of sweet, tart flavor. They also contribute to the salad’s visual appeal with their jewel-like appearance.
- Strawberries: Their sweetness and slight acidity balance the flavors, while their thin slices contribute to the salad’s elegant presentation.
- Honey (for dressing): Adds natural sweetness to the dressing, balancing the acidity of the vinegar and the tanginess of the berries.
- Date Syrup (for dressing): This brings a rich, caramel-like sweetness to the dressing, adding depth and a hint of natural, fruity flavor.
- Champagne Vinegar (for dressing): Provides a bright and crisp acidity to the dressing, enhancing the fresh flavors of the salad’s ingredients.
- Fresh Basil: Used as a garnish, basil adds a fresh, aromatic note that complements the sweetness of the berries and the richness of the burrata.
- Salt: A pinch of salt can heighten the flavors of the entire dish, bringing out the sweetness of the berries and the creamy savoriness of the burrata.
Once you’ve gathered your ingredients, we will use this method:
- Make Croutons. Preheat the oven to 350 degrees. Coat the breadcrumbs in the olive oil and sprinkle with salt and pepper. Spread in an even layer in a baking dish and bake 10-15 minute till cubes are browned and crispy. Let cool.
- Assemble. Set the croutons on the plates, spread sliced goldenberries, blueberries, blackberries, tomatoes, pomegranate arils, and strawberries evenly between the plates.
- Make Dressing. In a small bowl combine the honey, date syrup, and champagne vinegar. Drizzle over the salads, garnish with fresh basil and salt. Enjoy immediately!
Tips and Tricks to Perfect Berry Burrata Salad
Use Fresh, High-Quality Ingredients: The simplicity of this salad means the quality of each ingredient shines through. Opt for fresh, ripe berries, high-quality burrata, and artisan croutons.
Balance Your Berries: Use a mix of berries like strawberries, blueberries, raspberries, and blackberries for a variety of flavors and colors. Adjust the quantity and type based on what’s in season and tastes best.
Make Homemade Croutons: For extra flavor, make your own croutons from a rustic bread, tossing them with olive oil, garlic, and herbs before baking until golden.
Drizzle with Care: Combine honey and date syrup for a nuanced sweetness that complements the tanginess of the berries and vinegar. Drizzle lightly to avoid overpowering the salad.
Acid Balance: Champagne vinegar adds a sophisticated, mild acidity. Adjust the amount to ensure it harmonizes with the sweetness of the honey and date syrup.
Incorporate Fresh Basil: Basil adds a fresh, peppery element. Tear the leaves gently by hand to avoid bruising and add them right before serving to maintain their vibrant color and aroma.
Season Thoughtfully: A little sea salt and freshly cracked black pepper can enhance the flavors of the berries and cheese without overwhelming them.
Gently Combine: When mixing the salad, be careful not to break the burrata or crush the berries. Consider placing the burrata in the center and arranging the other components around it.
Let Flavors Mingle: Allow the salad to sit for a few minutes before serving to let the flavors meld together, but not too long as the croutons should remain crunchy.
Presentation Matters: Serve the salad on a wide platter to showcase the colorful components. Drizzle the honey, date syrup, and vinegar artistically for a visually appealing dish.
FAQs
While fresh berries are preferred for their flavor and texture, you can use frozen berries in a pinch. Thaw them completely and pat dry to remove excess moisture before adding to the salad to avoid making it soggy.
A hearty, crusty bread like a baguette, sourdough, or ciabatta is ideal for making croutons. These types provide a nice crunch and can absorb the dressing without becoming too soft.
You can prepare components like the croutons and berry mixture ahead of time, but it’s best to assemble the salad just before serving to ensure the burrata is fresh and the croutons remain crisp.
If you don’t have champagne vinegar, you can use white wine vinegar or apple cider vinegar for a similar mild acidity. Adjust the amount to your taste as these vinegars may be stronger.
If burrata is unavailable, a good substitute is fresh mozzarella. Though it lacks the creamy center of burrata, it still offers a mild, milky flavor that pairs well with the salad components.
Start with small amounts of honey and date syrup, tasting as you go, to ensure the salad doesn’t become overly sweet. The champagne vinegar and berries should provide enough acidity to balance the sweetness.
This salad is best enjoyed fresh due to the delicate nature of the berries and burrata. If you have leftovers, store them in the refrigerator and consume within 24 hours, though the croutons may become soft.
What to Serve With Berry Burrata Salad
When pairing dishes with a berry burrata salad, consider flavors and textures that complement the creamy cheese and sweet-tart berries:
Grilled Chicken or Fish: These provide a lean protein that balances the richness of the burrata without overpowering the delicate flavors of the berries.
Artisan Bread or Focaccia: The crusty texture contrasts with the soft cheese, and the bread acts as a vehicle for absorbing the salad’s flavorful juices and dressing.
Quinoa or Couscous Salad: A grain-based salad adds substance to the meal, making it more filling, and the neutral grains can soak up the salad’s dressing, enhancing their taste.
Roasted Vegetables: Vegetables like asparagus, bell peppers, or zucchini offer a savory and slightly smoky counterpoint to the sweet and creamy elements of the salad, adding complexity to the meal.
Crisp White Wine or Sparkling Water with Lemon: A beverage with high acidity and freshness can cleanse the palate between bites, enhancing the flavors of both the salad and the accompanying dishes.
Light, Citrusy Dessert: A dessert with bright, acidic notes, such as lemon sorbet or key lime pie, mirrors the salad’s freshness and provides a refreshing end to the meal without being overly heavy.
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Berry Burrata Salad
Equipment
Ingredients
- Bread cubed for baking or grilling
- ¼ cup golden berries sliced
- ¼ cup blueberries
- ¼ cup blackberries
- 2 heirloom tomatoes diced in 1″ chunks
- ¼ cup pomegranate arils
- 4 strawberries sliced thin
- 1 tablespoon honey
- 1 tablespoon date syrup
- 1 tablespoon champagne vinegar
- burrata
- fresh basil to garnish
- salt to garnish
Instructions
- Preheat the oven to 350 degrees. Coat the breadcrumbs in the
olive oil and sprinkle with salt and pepper. Spread in an even layer in a
baking dish and bake 10-15 minute till cubes are browned and crispy. Let cool. - Spread the croutons in a bowl, place sliced goldenberries,
blueberries, blackberries, tomatoes, pomegranate arils, and strawberries atop. - In a small bowl combine the honey, date syrup, and champagne
vinegar. - Drizzle over the salad, add the burrata atop the salad garnish
with fresh basil and salt. Cut burrata open and spread over salad, enjoy!
