Strawberry and Burrata Salad

There are salads you eat, and salads you remember. This is one of the latter. With fresh arugula, seasonal strawberries, crisp cucumber, creamy burrata, candied walnuts and a balsamic vinaigrette that ties everything together, it’s one of those dishes that impresses effortlessly and is ready in under 15 minutes.

The burrata is the star of the show — that Italian cheese with a creamy, silky texture that contrasts perfectly with the slightly bitter arugula and the natural sweetness of the strawberries. Together they create a flavor combination that feels sophisticated but that anyone can make at home.

The finishing touch that makes it different: candied pecans, which add that sweet, crunchy note that turns every bite into something special. And if you add pickled red onion, the tang and the color it brings take it to another level.
Simple, beautiful, and delicious. The strawberry and burrata salad you’ll want to make every week!

Selbrae ceramic serving bowl

Ingredients for 6 people:

• 140 g arugula
• 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 chopped fresh basil
• 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

Preparation:

1. Spread the arugula over a large platter — make it generous; this salad deserves space (I used the Selbrae ceramic serving bowl).
2. Scatter the sliced strawberries and cucumber rounds on top in an irregular pattern. It doesn’t need to look perfect — the more natural it looks, the better.
3. Tear the burrata by hand into large pieces and place it on top of the salad. Let it show; make it the star. Season it directly with salt and pepper.
4. Add the candied nuts, chopped fresh basil, and pickled onion if using.
5. Make the vinaigrette: in a jar with a lid, add the ingredients listed for the vinaigrette. Seal the jar and shake well until emulsified and combined. Taste and adjust the salt or vinegar to your liking.
6. Add it to the salad just before serving — never earlier, so the arugula doesn’t wilt.
   
7. Serve with toasted bread or crusty rustic bread. You can also add some homemade croutons if you want to make it more substantial.