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    You are here: Home / Recipes / Menu / Salads / Strawberry Salad with Burrata

    Strawberry Salad with Burrata

    Jun 21, 2022 · 20 Comments

    344 shares
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    Sweet and juicy strawberries pair with rich and creamy burrata for a colorful salad that easily comes together in under 20 minutes!

    Ingredients: strawberries, burrata, little gems, croutons, basil, vinaigrette. The quality of each ingredient is what makes this summer salad shine.

    Perfectly ripe strawberries are a quintessential summer fruit. This dish is what summer cooking is all about – highlighting fresh and local produce, at the peak of their season, in an easy way with minimal prep.

    strawberry burrata salad with little gems and basil; overhead shot

    Why this Recipe Works

    • Quick & easy. With minimal ingredients and prep, this salad comes together in under 20 minutes.
    • Balance of Flavor. Sweet and juicy strawberries pair with rich and creamy burrata, crunchy croutons, crispy little gems and savory basil.
    • Homemade croutons from fresh, rustic and hearty bread. Toasting fresh bread in the oven for croutons, instead of the traditionally used stale bread, produces a better texture.
    • Strawberry flavor is intensified! The balsamic, basil and black pepper bring out the sweetness of the strawberries and intensify their flavor.

    The salad celebrates the very best of the summer. Few high-quality fresh ingredients going from simple to sublime when properly balanced.

    How to Make this Recipe

    • Slice or tear your croutons, toss with olive oil and place in oven.
      Notes on bread for croutons: Choose your crouton bread wisely! Think dense, rusty, hearty, dark country style bread (think pretty much the opposite of wonder bread).
    • While they’re in the oven wash lettuce, cut strawberries, and whisk the vinaigrette together.
    • Assemble salad and enjoy.
    strawberry burrata salad with avocado in a white bowl; overhead shot

    How to Prep Salad in Advance

    Vinaigrette: make up to a week in advance and store in the fridge.
    Little gems wash and dry up to a day in advance and stored in the fridge.
    Strawberries: sliced hours before serving and store in the fridge.
    Basil:  cut or tear hours before serving and store in the fridge.
    Assemble Salad: The entire salad can be assembled a few hours before serving. Store in the fridge and drizzle dressing immediately before serving.

    If prepping and assembling salad in advance, simply take out of the fridge and drizzle dressing when ready to serve!.

    Notes

    Inspiration for this salad: the Panzanella.

    It’s a Cali summer take on this popular Tuscan chopped summer salad of soaked stale bread, onions, and tomatoes.
    Here tomatoes are swapped for strawberries and stale bread for hearty fresh toasted bread.
    Rather it’s strawberry-licious Cali riff and not much traditional going on.

    The salad celebrates the very best of the summer. Few high-quality fresh ingredients going from simple to sublime when properly balanced.

    Variations

    Strawberries: can be swapped out for pretty much any other summer fruit. Or make this stone fruit and burrata salad.
    Burrata: can be swapped for mozzarella.
    Balsamic Vinegar: can be swapped for champagne vinegar or another vinegar variety.
    Basil: Can we be swapped for mint.
    Little Gems: can be swapped for any of type of greens. Best little gem substitute is romaine but arugula, butter lettuce, and many others can work too! Note: Generally, little gems are only found at farmers market.
    Croutons: If you prefer, it’s technically possible to buy really great croutons. But if you’ve never made croutons, I implore you to try… once you’ve homemade you’ll never go store bought.  
    Additions: Heirloom tomatoes, avocado, other cheeses, other berries, a carnivorous prosciutto, pancetta or bacon kick and more… the edible sky’s the limit.

    Cooks Tips

    • When possible, buy local and organic strawberries.
    • Generally, the smaller the strawberry, the sweeter the flavor.
    • Not all burrata is created equal. Get the good stuff.
    • To make the croutons, use dense, and hearty country style bread
    • The salad can be assembled 1-2 hours in advance before serving and kept in the fridge.
    • Leftover strawberry salad will keep in the fridge for 1-2 days.

    More summer salad recipes:

    • Summer Salad Ideas
    • Stone Fruit Salad with Burrata 
    • Stone Fruit & Crispy Prosciutto Salad
    • Caramelized Fig Salad with with Prosciutto and Blue Cheese
    • Plum & Cucumber Salad with Roasted Ginger Vinaigrette
    strawberry burrata salad; side angle shot.

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and awesome adventures!

    Let’s make waves in the kitchen!

    strawberry burrata salad; side angle shot.
    Print Recipe
    5 from 10 votes

    Strawberry Salad with Burrata

    Sweet and juicy strawberries pair with rich and creamy burrata for a colorful salad that easily comes together in under 20 minutes!
     Ingredients: strawberries, burrata, little gems, croutons, basil, vinaigrette.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Brunch, Dinner, Lunch, Salad
    Cuisine: Californian
    Servings: 6
    Author: Daniela Gerson

    Ingredients

    Strawberry Burrata Panzanella

    • 1 pound loaf of hearty bread cut or torn into bite sized pieces
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • black pepper to taste
    • 4 heads little gems
    • 2 pints strawberries hulled and halved/quartered
    • 2 balls burrata 8oz/ball
    • handful basil leaves cut or roughly torn

    Balsamic Vinaigrette

    • 2 shallots minced
    • 3 tablespoons balsamic vinaigrette
    • 1 tablespoon honey
    • 1/2 cup extra virgin olive oil
    • kosher salt
    • freshly cracked blacl pepper

    Instructions

    • Preheat oven to 400F degrees. Cut or tear the bread into 1-inch cubes.
    • Tear or cut the bread into bite sized pieces. Transfer to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss until bread is evenly coated and spread out in a single layer. Bake until croutons are crisp and golden brown, about 15 minutes. Remove and use on the salad as needed.
    • While the bread is toasting, wash and dry the little gems lettuce and wash and cut the strawberries.
    • To make the vinaigrette, combine minced shallots, honey and vinegar in a bowl. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
    • Lightly toss the bread cubes, the lettuce and the strawberies with some of the vinaigrette, keeping each seperate (optional).
    • In a large bowl, plater or tray, arrange the little gems, strawberries, croutons and burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.

    Notes

    • When possible, buy local and organic strawberries.
    • Generally, the smaller the strawberry, the sweeter the flavor.
    • Not all burrata is created equal. Get the good stuff.
    • To make the croutons, use dense, and hearty country style bread
    • The salad can be assembled 1-2 hours in advance before serving and kept in the fridge.
    • Leftover strawberry salad will keep in the fridge for 1-2 days.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
    strawberry burrata panzanella, all assembled with the little gems, basil and balsamic vinaigrette, overhead shot.
    « Rhubarb Cake
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    Reader Interactions

    Comments

    1. Jacqueline says

      June 19, 2019 at 10:49 pm

      5 stars
      Can’t wait to prepare this recipe. I love all the ingredients. Seems easy light, fresh and DELICIOUS !
      Thank you chefdanielagerson

      Reply
      • Daniela says

        June 20, 2019 at 10:01 am

        You are AMAZING Jacqueline!!! Super stoked to hear your excited to make this! Please do let me know how it goes and thanks so much for all your super sweet feedback :)!

        Reply
    2. Anne Lawton says

      June 20, 2019 at 2:30 pm

      5 stars
      This salad looks so gooood! Full of fresh summer flavors, I could eat this every day.

      Reply
      • Daniela says

        July 08, 2019 at 3:57 am

        So super stoked to hear that Amy! I absolutely cooking with seasonally fresh flavors :).

        Reply
    3. Amy says

      June 22, 2019 at 5:23 am

      5 stars
      This looks amazing! I love how the strawberries sweeten up such a decedent dish. This is a great meal for even my kids to enjoy!

      Reply
      • Daniela says

        July 08, 2019 at 3:56 am

        Thanks so much for the feedback Amy! And def stoked to hear that your kids will enjoy this too :)!

        Reply
    4. Kelly Anthony says

      June 22, 2019 at 6:01 am

      5 stars
      Burrata is amongst my MOST favorite things! Oh man, that in combination with strawberries and toasty bread sounds SO amazing!

      Reply
      • Daniela says

        July 08, 2019 at 3:57 am

        Thanks so much for the super sweet feedback Kelly! And I def agree! Burrata makes everything so much better :).

        Reply
    5. Tatiana says

      June 22, 2019 at 12:09 pm

      5 stars
      YUM! Perfect side dish to bring along to summer BBQs…and I can’t wait to try this basil vinaigrette dressing!!

      Reply
      • Daniela says

        July 08, 2019 at 4:00 am

        So super stoked to hear that Tatiana! Will def be a showstopper at your BBQ :)! Cant wait for ya to make it!

        Reply
    6. kallee says

      June 22, 2019 at 1:58 pm

      I never thought of adding balsamic and basil to strawberries. What a gourmet way to fix them, it looks delicious.

      Reply
      • Daniela says

        July 08, 2019 at 3:54 am

        Thanks so much Kallee!!! And strawberries, basil and balsamic are indeed a very dreamy combo! Hope ya love it as much as I do :).

        Reply
    7. jagruti says

      June 23, 2019 at 12:20 pm

      5 stars
      Can't wait to make this salad in our kitchen, a perfect salad to celebrate summer!

      Reply
      • Daniela says

        July 08, 2019 at 4:05 am

        So stoked to hear that Jagruti! All about celebrating summer :). Thanks so much for the sweet feedback!

        Reply
    8. Jacquelyn Hastert says

      June 23, 2019 at 4:56 pm

      5 stars
      I love that you have added so much extra flavor and texture to this salad. It is the perfect use for all these summer strawberries.

      Reply
      • Daniela says

        June 28, 2019 at 4:21 pm

        Thanks so much for the sweet feedback Jacquelyn! Really appreciate it and hope you're enjoying all of the seasons awesome strawberry bounty :)!

        Reply
    9. Des says

      June 23, 2019 at 5:21 pm

      5 stars
      A truly delicious way to enjoy strawberries and a salad at once. This is a refreshing summer salad that I can't wait to make.

      Reply
      • Daniela says

        June 28, 2019 at 4:20 pm

        Awesome Des super stoked to hear that! Please let me know how it goes after ya make it... I'd absolutely love to hear :)!

        Reply
    10. Jacqueline Debono says

      June 24, 2019 at 1:54 am

      5 stars
      I'm totally in love with your version of panzanella! Strawberries and burrata, yum! Two of the most delicious foods on the planet!!

      Reply
      • Daniela says

        June 28, 2019 at 4:19 pm

        Thanks so much for the sweet feedback Jacqueline!!! And absolutely agreed on the yumminess of strawberries and burrata :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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