Jamie Oliver’s Burrata Salad Recipe: Creamy Centerpiece With Garden-Fresh Elegance

This salad transforms simple ingredients into a creamy, elegant centerpiece worthy of any occasion. The burrata’s delicate, buttery interior pairs perfectly with ripe tomatoes and fresh basil.

With minimal effort, you’ll create a dish that looks and tastes like it came from a professional kitchen. The key is using the freshest produce and handling the burrata with care.

Ingredients for Burrata Salad Recipe Jamie Oliver

Elegant simplicity with garden-fresh tomatoes, creamy burrata, and vibrant basil for a restaurant-worthy dish.

The burrata is non-negotiable here—BelGioioso or Italian imports have the creamiest texture. Find it at Whole Foods or specialty grocers. Heirloom tomatoes from a farmers market deliver the sweetness and visual appeal this salad demands. Look for tomatoes that yield slightly to pressure and smell fragrant at the stem. The olive oil should be cold-pressed and peppery—California Olive Ranch is a reliable choice.

No heirloom tomatoes? Beefsteak or vine-ripened work in a pinch. Skip the burrata and use fresh mozzarella, though the texture won’t be as luxurious. For acidity, red wine vinegar at half the amount substitutes for balsamic. The arugula can be swapped for baby spinach or mixed greens. If using prosciutto, opt for San Daniele or Parma for the best quality.

Assemble just before serving—the burrata wilts fast. Leftovers (without dressing) keep 1-2 days in the fridge, but the tomatoes soften quickly. Pine nuts toast best in a dry pan—watch closely to avoid burning. Always bring burrata to room temperature before serving for the creamiest texture.

Step-by-Step Instructions for Burrata Salad

Master this assembly with precision to showcase the creamy burrata alongside vibrant garden elements.

Step 1: Prepare the Tomato and Basil Foundation

Slice the 4 whole heirloom tomatoes into ½-inch thick rounds, arranging them on a large platter with slight overlap. I position the most colorful slices at the edges for visual impact—this creates a natural frame for the other ingredients.

Scatter the 1 cup fresh basil leaves over and between the tomato slices. Don’t chop them; whole leaves maintain their aromatic oils and add freshness to each bite. The contrast of green against the tomato colors should be immediately striking.

Step 2: Dress with Olive Oil and Seasonings

Drizzle the 0.25 cup extra-virgin olive oil evenly over the tomatoes and basil. Use a circular motion starting from the center, working outward. The oil should glisten on the tomatoes without pooling on the platter.

Sprinkle with 1 tsp flaky sea salt and 0.5 tsp freshly ground black pepper, then drizzle with 2 tbsp balsamic vinegar. The vinegar will slightly macerate the tomatoes, enhancing their natural sweetness. Let this sit for 5 minutes to allow the flavors to meld.

Step 3: Add the Creamy Burrata and Protein Elements

Tear the 2 whole burrata cheese over the platter, placing the creamy centers near the middle where they’ll be most visible. The tearing creates irregular edges that catch the dressing better than slicing would. Their room temperature state ensures optimal creaminess.

Arrange the 4 slices prosciutto in loose folds around the burrata. The salty prosciutto contrasts beautifully with the mild cheese. I like to let some slices drape over the tomatoes to integrate the flavors visually and texturally.

Step 4: Finish with Final Garnishes

Scatter the 4 cups arugula around the edges of the platter, creating a peppery green border. The arugula’s slight bitterness balances the richness of the burrata and prosciutto. Its delicate leaves should look fresh and vibrant, not wilted.

Sprinkle the 0.25 cup toasted pine nuts over the entire salad, focusing on the burrata areas. The nuts add a satisfying crunch that contrasts with the creamy and soft elements. Finally, garnish with thinly sliced 2 cloves garlic cloves for a subtle aromatic finish.

Zest the 1 whole lemon over the top and serve immediately. The citrus brightness ties all the components together, and the zest adds a pop of color that signals the dish is ready to enjoy.

Perfect Pairings for This burrata salad recipe jamie oliver

Wine Pairings

A crisp Italian white like Pinot Grigio from Veneto complements the burrata’s creaminess. Its bright acidity cuts through the richness while enhancing the tomatoes and basil. Serve chilled at 45-50°F for the best experience. 🍷

Beer Options

For beer lovers, a light Italian lager such as Peroni or Birra Moretti works beautifully. The effervescence cleanses your palate between bites, while the subtle malt notes pair well with the prosciutto. Avoid heavy, hoppy beers that will overwhelm the dish.

Bread Pairings

Warm ciabatta or focaccia is perfect for soaking up the olive oil and balsamic dressing. Toast slices lightly and rub with a garlic clove for extra flavor. I love the way the bread’s chewy texture contrasts with the creamy burrata.

Extra Toppings

Add thinly sliced cucumbers or radishes for extra freshness and crunch. Their cool, crisp texture balances the richness of the burrata. A drizzle of pesto can also add a vibrant herbaceous note if you want more depth. 💫

Dessert Follow-Up

End your meal with a light lemon sorbet or fresh berries to cleanse your palate. The citrus in the sorbet echoes the lemon zest in the salad, creating a cohesive dining experience. Keep portions small to maintain the meal’s elegant simplicity.

Frequently Asked Questions