Can I make this salad ahead of time for a party?

Assemble all components separately: slice the strawberries, mix the dressing, crisp the prosciutto, and toast the pine nuts. Just before serving, toss everything together for tangle-free freshness and perfect textures.

What if I can’t find burrata?

No worries! Try creamy fresh mozzarella, goat cheese, or even a spoonful of ricotta. The creamier, the better.

Can I use frozen strawberries?

Fresh is strongly preferred for their texture and color. Frozen berries tend to be watery and mushy, which will dilute the salad’s overall appeal.

Is this recipe gluten-free?

Absolutely! Every ingredient is naturally gluten-free. Just double-check your pesto if you’re buying it—most are safe, but always read the label.

Strawberry Burrata Salad Recipe

Description

This Strawberry Burrata Salad combines the juicy sweetness of fresh strawberries with creamy burrata cheese, savory prosciutto, tangy pesto dressing, and a finish of aromatic herbs and toasted pine nuts. It’s a refreshing, elegant salad perfect for summer gatherings or as an impressive starter.

Ingredients

Units Scale

Produce

16 ounces strawberries, rinsed, hulled, and halved or sliced
2 tablespoons chopped basil and/or mint

Dairy

8 ounces burrata

Meat

4 slices prosciutto

Dressings & Oils

2 tablespoons basil pesto (homemade or good quality store-bought)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar

Seasonings

1/8 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt (plus more to taste)

Toppings

2 tablespoons toasted pine nuts

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Instructions

Prepare the Strawberries: Rinse the strawberries under cold water, hull them to remove the green tops, and cut them in half or slice, as preferred. Place the strawberries in a large bowl and set aside.
Prepare the Burrata: Drain the burrata cheese and set aside. This helps remove excess moisture and ensures the cheese stays creamy yet firm when served.
Crisp the Prosciutto: Heat a non-stick frying pan over medium heat. Add two slices of prosciutto and cook for about 3 minutes, or until lightly browned, then flip and cook the other side for an additional minute or until crisp. Transfer to a plate. Repeat with the remaining prosciutto slices. Once cooled, slice or tear the prosciutto into bite-sized pieces.
Mix the Dressing: In a small bowl, add the basil pesto, extra virgin olive oil, white balsamic vinegar, kosher salt, and freshly ground black pepper. Whisk until well combined to make a flavorful dressing.
Assemble the Salad: Gently toss the strawberries with half of the pesto dressing and half of the chopped herbs. Carefully break the burrata balls in half and nestle them into the strawberries, ensuring even distribution.
Finish & Serve: Drizzle the salad with the remaining dressing. Top with toasted pine nuts, crispy prosciutto, and the remaining fresh herbs. If necessary, sprinkle a bit more kosher salt. Serve immediately and enjoy!

Notes

This salad is best enjoyed the same day it’s prepared due to the delicate textures.
Use high-quality burrata and ripe, sweet strawberries for optimal flavor.
You can substitute basil pesto with mint pesto for a herbal twist.
Toasted pine nuts can be replaced with toasted almonds or walnuts if desired.
Feel free to adjust the herb mix to your preference; basil and mint both work beautifully.

Nutrition

Serving Size: 1/4 of salad
Calories: 320
Sugar: 9g
Sodium: 620mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 13g
Cholesterol: 40mg