Spring Lemon Burrata Salad with Fresh Herbs and Honey Vinaigrette
This elegant Italian salad showcases creamy burrata cheese nestled on a bed of peppery arugula and mixed greens, brightened with fresh lemon and fragrant spring herbs. A drizzle of honey-lemon vinaigrette ties together this light yet satisfying dish perfect for warm spring days.
Ingredients
- 2 balls burrata cheese (approximately 250g total)
- 150g wild arugula
- 100g mixed salad greens
- 1 large lemon, zested and juiced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons fresh basil leaves, torn
- 2 tablespoons fresh mint leaves, torn
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 200g cherry tomatoes, halved
- 1 small shallot, thinly sliced
- 2 tablespoons pine nuts, lightly toasted
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
Remove the burrata from the refrigerator 15 minutes before serving to allow it to come to room temperature for optimal creaminess.
Toast the pine nuts in a dry pan over medium-low heat for 2-3 minutes, stirring frequently until golden. Set aside to cool.
Prepare the honey-lemon vinaigrette by whisking together the lemon juice, lemon zest, honey, and extra virgin olive oil in a small bowl until emulsified. Season with a pinch of salt and pepper.
Arrange the arugula and mixed greens on a large serving platter or divide among four individual plates.
Scatter the halved cherry tomatoes and thinly sliced shallot over the greens.
Carefully tear or cut the burrata balls in half and place them in the centre of the salad, allowing the creamy interior to spill out slightly.
Drizzle the honey-lemon vinaigrette generously over the entire salad and around the burrata.
Scatter the torn basil, mint, chopped chives, and parsley over the top of the salad.
Sprinkle with toasted pine nuts, finish with flaky sea salt and freshly cracked black pepper, and serve immediately.
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