Strawberry Burrata Salad with Basil Vinaigrette

Make Strawberry Burrata Salad with Basil Vinaigrette for a bright, creamy summer salad in minutes.

Ingredients

• 5 ounces spring greens
• 1 pound (16 ounces) fresh strawberries, hulled and sliced
• 1 ball fresh burrata cheese, roughly chopped or torn
• 1/3 cup sliced almonds, toasted
• 1/4 medium red onion, thinly-sliced
• 1 batch Basil Vinaigrette

Instructions

Step 1: Toss the Salad

In a large mixing bowl, gently combine the spring greens with the hulled, thinly sliced strawberries, torn pieces of burrata, toasted sliced almonds, and the thin slivers of red onion. Drizzle the basil vinaigrette sparingly from a small jar while using salad servers or tongs to fold everything together—work gently so the burrata stays pillowy and the strawberry juices mingle with the vinaigrette without crushing the fruit. Taste briefly and add a light grind of black pepper if you like; the salad should look glossy with tiny herb flecks and lightly coated but not drenched.

Step 2: Serve Immediately and Enjoy

Spoon the tossed salad into a classic white ceramic serving bowl with a thin black rim (or transfer it straight to plates) and present at once so the textures remain vivid: crisp bright greens, glossy strawberry slices, creamy white burrata curds, golden toasted almond slivers, and translucent red onion ribbons. The vinaigrette should cling to leaves and bead on strawberries; serve right away while the burrata is still soft and the almonds stay crunchy. Enjoy immediately.

Notes

• Toast almonds until fragrant but not burnt for best flavor
• Slice strawberries just before assembling to avoid soggy greens
• Bring burrata to room temperature for creamier texture
• Keep vinaigrette separate and dress salad sparingly
• Substitute nuts or cheese to fit dietary needs