There are salads you eat, and there are salads you remember. This is one of the latter. Made with fresh rocket, seasonal strawberries, crunchy cucumber, creamy burrata, candied pecans and a balsamic vinaigrette that brings everything together, it’s one of those dishes that impress effortlessly and can be prepared in less than 15 minutes.
Burrata is the star of the show — that Italian cheese with its creamy, delicate texture that contrasts perfectly with the slightly bitter notes of rocket and the natural sweetness of strawberries. Together, they create a flavour combination that feels sophisticated but is easy for anyone to make at home.
The finishing touch that makes it special: candied pecans, adding a sweet and crunchy element that turns every bite into something memorable. And if you add some pickled red onion, its tangy contrast and vibrant colour take the salad to another level.
Simple, beautiful and delicious. The strawberry and burrata salad you'll want to make every week!
Ingredients for 6 people:
- 140 g rocket
- 300 g strawberries, sliced
- 150 g Persian cucumber or mini cucumbers, sliced
- 225 g burrata, at room temperature
- Salt and black pepper to taste
- 60 g chopped candied pecans
- 20 g fresh basil, chopped
- Pickled red onion to taste (optional)
- Balsamic vinaigrette to taste*
For the balsamic vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Method:
- Spread the rocket over a large serving platter — make it generous, this salad deserves space (I used the Selbrae ceramic salad bowl).
- Scatter the sliced strawberries and cucumber over the top in a relaxed, uneven way. It doesn’t need to be perfect — the more natural it looks, the better.
- Tear the burrata into large pieces by hand and place it on top of the salad. Let it be seen — it’s the star ingredient. Season directly with salt and pepper.
- Add the candied pecans, chopped fresh basil and pickled red onion if using.
- Prepare the vinaigrette: add all the vinaigrette ingredients to a jar with a lid. Close the jar and shake well until emulsified and combined. Taste and adjust the seasoning or acidity as desired.
- Drizzle it over the salad just before serving — never earlier, so the rocket stays fresh and crisp.
- Serve with toasted bread or crusty rustic bread. You can also add homemade croutons if you'd like a more substantial dish.
