These Greek, Spanish and Italian salads are amazing with fresh burrata cheese (2024)

Ever wondered what burrata is? If you are familiar with mozzarella di bufala — or buffalo mozzarella cheese — then you are on the right track. Burrata is like mozzarella di bufala. The only difference is that inside, burrata has a creamy filling made with mozzarella and cream, thus it is soft and tastier. And when you slice it open, the cream oozes out.

And if you ask me —someone who doesn’t like dairy so much —what I think of it, I am crazy about burrata. I made an exception just for this incredibly delicious cheese. So if you love mozzarella, then I’m pretty sure you will love burrata as well as these salads, where it’s the star ingredient.

You can treat burrata as you would mozzarella. The best way to eat it is always the simplest, which is just with extra-virgin olive oil, salt and pepper, but being creative and mixing it with other ingredients can give a more fascinating way to enjoy it. I created three themed salads —Greek, Italian and Spanish —each loaded with burrata. The results came out much better than I expected, and I can’t say which one is my favorite, because all three have different characteristics to appreciate.

1. Greek salad with burrata recipe

When I think of Greek salad, I always think of feta, cucumbers, olives, tomatoes and onions. In this recipe, I replaced the feta with burrata but used the same vegetables and then simply dressed the salad with extra-virgin olive oil, salt and pepper. Burrata is totally different from feta, but both cheeses lend a perfect flavor to this salad.

Serves 1

Total time: 10 minutes

Ingredients:

• 2 (3.5 ounce) or 1 (7 ounce) burrata ball
• 8 green olives, pitted
• 1/2 cucumber, sliced
• 1 medium red onion, sliced
• 1 medium or 5 cherry tomatoes, sliced
• Lettuce leaves
• 1/4 untreated lemon, zest only
• Extra-virgin olive oil
• Salt and pepper

Directions:

1. In an individual-size bowl, put together the burrata, olives, cucumber, onion, tomatoes, lettuce leaves and lemon zest.
2. Drizzle with the olive oil, and sprinkle with salt and pepper.

2. Italian salad with burrata recipe

What is more classic in Italy than a simple salad representing the three colors of the country’s flag? Red, green and white reflect simplicity and freshness. I based this salad on Italian caprese but with more greens added, like arugula. The salad is dressed how it is always done in Italy: extra-virgin olive oil, salt and pepper.

Serves 1

Total time: 5 minutes

Ingredients:

• 2 (3.5 ounce) or 1 (7 ounce) burrata ball
• 2 medium tomatoes, sliced
• Arugula
• 4 fresh basil leaves
• Extra-virgin olive oil
• Salt and pepper

Directions:

1. In an individual-size bowl, put together the burrata, tomatoes, arugula and basil.
2. Drizzle with extra-virgin olive oil, and sprinkle with salt and pepper.

3. Spanish salad with burrata recipe

My trips to Spain have always been memorable because of the tapas. I think that’s one of the things that makes this country extra special. Little plates of different kinds of food is pure heaven to a palate. This salad is reminiscent of those little plates of tapas, using chickpeas, chorizo, paprika and tomatoes. Of the three salads, this is the tastiest and the only one that requires some cooking, but don’t worry, it is so worth it.

Serves 1

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

• 1/2 cup precooked chickpeas
• Extra-virgin olive oil
• 1/4 teaspoon paprika, plus more for sprinkling on the burrata
• 1/4 teaspoon dried oregano
• Salt and pepper
• 1 garlic clove, crushed
• 1/8 cup chorizo, coarsely chopped
• 10 cherry tomatoes, halved or quartered
• 1 teaspoon red wine vinegar
• 2 (3.5 ounce) or 1 (7 ounce) burrata ball

Directions:

1. In a small saucepan with olive oil over medium heat, sauté the chickpeas, and then add the paprika. Cook for 5 minutes. Season with the dried oregano, salt and pepper.
2. Using an immersion blender, blitz the chickpeas until creamy.
3. Continue to sautéfor another 5 minutes. Add more oil if needed. Set aside.
4. Quickly wipe away the chickpea residue from the saucepan with a paper towel, and to the saucepan, add some more olive oil.
5. Sauté the garlic until golden, and then discard it. Add the chorizo, and brown it slightly.
6. Add the tomatoes, cook for about 3 minutes, and then add the vinegar. Cook for another minute. Season with salt and pepper.
7. In an individual-size bowl, arrange the burrata, chickpeas and chorizo-tomato mixture.
8. Drizzle with extra-virgin olive oil, and sprinkle with salt, pepper and paprika.

More recipes with burrata

Strawberry burrata bruschettaPizza with burrata, Parma ham and pan-roasted figsFresh mozzarella with anchovies and truffle oil

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