Burrata Salad

I ♥️ burrata, and this salad I made for lunch (and dinner) was soooo good, especially paired with my cheesy garlic bread. The edible nasturtium flower that I grew also made a pretty addition to this salad. Nasturtiums’ leaves, flowers, and seedpods have a peppery, almost mustard-like taste, which makes them lovely as a garnish in salads. The seedpods may also be pickled and used like capers.

If you’re a burrata fan like me, here’s a simple salad recipe you can try.



  • 4-ounce romaine lettuce, arugula, or spring mix
  • 1 pint of half-sliced or quartered cherry tomatoes (tomatoes on a vine, heirlooms, etc., are good, too)
  • 1-ounce chopped fresh basil, mint, chives
  • 1 tablespoon chopped red onion
  • 8 oz Burrata cheese
  • Edible flowers for garnish, optional

Balsamic Vinaigrette Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon mustard
  • Sea or Kosher salt and freshly ground black pepper to taste

Recipe Preparation:


Put all the dressing ingredients in a small bowl and whisk to combine. Set aside at room temperature.


  1. Place your salad greens in a serving bowl.
  2. Arrange tomatoes and burrata cheese on top of your salad greens.
  3. Sprinkle with salt and freshly ground black pepper on each burrata cheese round.
  4. Drizzle with your desired amount of dressing, with reserve on the side.
  5. Serve with your favorite toasted bread, or try it with my cheesy garlic bread recipe.