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Easy Spring Salad With Burrata Recipe
Ash Tyrrell

Easy Spring Salad With Burrata Recipe

I recently made this Easy Spring Salad With Burrata, and it instantly became one of my favorite seasonal dishes. The combination of crisp vegetables, fresh herbs, creamy burrata, and bright lemon dressing creates a salad that feels both elegant and effortless. What I love most is how every ingredient brings a fresh burst of flavor to the plate
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Total Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 medium lemon zest and juice – Adds brightness and fresh citrus flavor. Use freshly squeezed lemon juice for the best taste.
  • 1 tablespoon honey – Balances the acidity of the lemon. You can also use a natural sweetener if preferred.
  • 3 tablespoons olive oil – Creates a smooth flavorful vinaigrette. Extra virgin olive oil works best.
  • ½ teaspoon coarse salt – Enhances all the fresh flavors.
  • ¼ teaspoon freshly cracked black pepper – Adds a mild kick and depth.
  • ½ pound asparagus trimmed and cut into 2-inch pieces – Fresh asparagus provides a crisp spring texture.
  • ½ pound sugar snap peas trimmed – Sweet and crunchy, they add freshness to every bite.
  • ½ pound green beans trimmed – Gives the salad extra color and texture.
  • 2 medium carrots peeled and thinly sliced – Adds sweetness and a beautiful pop of orange.
  • 1 cup radishes halved or quartered – Brings a peppery crunch that complements the creamy cheese.
  • 2 cups baby arugula optional – Adds a slightly peppery flavor and leafy texture.
  • ½ pound fresh burrata cheese – The star ingredient with a rich creamy center.
  • ¼ cup fresh basil leaves torn – Adds a fragrant herbal note.
  • ¼ cup fresh mint leaves torn – Provides a cool and refreshing finish.
  • ½ cup pistachios roughly chopped – Adds a delicious nutty crunch

Method
 

  1. Add the lemon zest, lemon juice, honey, olive oil, salt, and pepper to a large bowl. Whisk everything together until smooth and fully combined. Taste and adjust the seasoning if needed.
  2. Trim the asparagus, green beans, and snap peas. Slice the carrots thinly and cut the radishes into halves or quarters. Keeping the vegetables uniform helps create a beautiful presentation.
  3. Place the prepared vegetables and arugula into the bowl with the dressing. Gently toss until every piece is lightly coated. This helps distribute the flavors evenly.
  4. Transfer the dressed vegetables onto a large serving platter. Tear the burrata into large pieces and place it across the top of the salad for a rustic presentation.
  5. Scatter the torn basil and mint leaves over the salad. The herbs add freshness and make the salad smell amazing.
  6. Sprinkle the chopped pistachios over the top. The crunchy texture perfectly balances the creamy burrata and crisp vegetables.
  7. Serve the salad as soon as it is assembled. This keeps the vegetables crisp and the burrata at its freshest and creamiest.

Notes

  • I always use the freshest vegetables I can find because they make a noticeable difference in flavor and texture.
  • I prefer tearing the burrata by hand rather than slicing it because it looks more natural and appetizing.
  • I like chilling the serving platter for a few minutes before assembling the salad.
  • I often toast the pistachios lightly to enhance their nutty flavor.
  • I add the herbs right before serving so they stay bright and fresh.
  • I sometimes let the dressing sit for 5 minutes before using it to allow the flavors to blend.