Summer Fig Burrata Salad Recipe
If you’re looking for a dish that captures sunshine on a plate, the Summer Fig Burrata Salad is your answer. Imagine fragrant, ripe figs, pillowy burrata, and peppery greens coming together in a refreshing, decadent harmony. Every bite is a celebration of summer’s best flavors and textures, complemented by a glossy drizzle of balsamic glaze, a sprinkling of toasted nuts, and a shower of fresh basil. This salad is both impressive and delightfully simple, making it a go-to recipe for easy lunches, elegant picnics, or any time you want to wow your guests with very little effort.
Ingredients You’ll Need
The magic of a great Summer Fig Burrata Salad comes down to quality and simplicity. Each ingredient adds its own personality, from creamy cheese to sweet figs and earthy nuts. Here’s what you’ll want to gather for the perfect salad experience:
- Fresh figs (6–8, halved): Choose figs that feel soft and plump for maximum juiciness and natural sweetness.
- Burrata cheese (2 balls, about 4 ounces each): Burrata is irresistibly creamy and provides the salad’s dreamy, indulgent texture.
- Arugula or mixed greens (3 cups): Greens create a crisp, peppery backbone and a bright bed that cuts through the richness of burrata.
- Toasted walnuts or pistachios (1/4 cup): A handful of nuts adds crunch and a subtle roasted flavor; both walnuts and pistachios work beautifully here.
- Balsamic glaze (2 tablespoons): This syrupy reduction brings vivid tang and a gorgeous sheen to your finished salad.
- Extra virgin olive oil (1 tablespoon): Look for a high-quality olive oil to enhance all those fresh, summery flavors.
- Flaky sea salt & freshly cracked black pepper: Don’t skip this final flourish to make every element sing.
- Fresh basil leaves (optional, for garnish): If you have basil on hand, its aromatic lift takes this salad over the top.
How to Make Summer Fig Burrata Salad
Step 1: Lay the Greens
Start by arranging the arugula or your favorite blend of mixed greens on a large serving platter or divide them onto individual plates. The greens form a vibrant, peppery backdrop that sets the stage for the stars of this Summer Fig Burrata Salad.
Step 2: Add Burrata
Gently tear or cut the burrata balls apart and nestle the creamy pieces over the greens. Spreading out pockets of burrata ensures every serving gets that luscious, rich bite. Don’t worry about perfect shapes—rustic is beautiful here!
Step 3: Arrange the Figs
Slice your fresh figs in half and scatter them around and over the burrata. The juicy, honeyed figs are utterly irresistible, adding both color and a splash of sweetness to the savory salad.
Step 4: Top with Nuts & Basil
Sprinkle the toasted walnuts or pistachios across the platter, adding crunch and that delicious nutty flavor. If you’re using fresh basil leaves, tuck a few here and there as an aromatic, herbaceous note.
Step 5: Drizzle & Finish
Drizzle extra virgin olive oil and glossy balsamic glaze over the entire salad. Finish it off with a generous pinch of flaky sea salt and a twist or two of cracked black pepper. Bring it to the table immediately—this Summer Fig Burrata Salad is best enjoyed fresh and at room temperature.
How to Serve Summer Fig Burrata Salad
Garnishes
For a final burst of freshness, scatter extra torn basil leaves or even a few mint leaves over the salad. A drizzle of honey can dress up the figs even more. If you love a spicy-sweet contrast, try adding a light dusting of crushed red pepper or a few pink peppercorns on top.
Side Dishes
This salad is a standout on its own, but pairing it can turn a meal into a celebration. Serve it alongside grilled sourdough or rustic country bread to scoop up the creamy cheese and vinaigrette. Alternatively, thin slices of prosciutto or a chilled glass of rosé make a dreamy Mediterranean lunch spread alongside your Summer Fig Burrata Salad.
Creative Ways to Present
The beauty of this salad is how effortlessly elegant it looks. You can showcase it family-style on a big platter for sharing, or make artful, composed salads on individual plates. For cocktail parties, tuck individual fig halves, a dollop of burrata, and a few greens into endive leaves or small cups for easy, impressive finger food.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of your Summer Fig Burrata Salad (though this is rare!), cover the salad tightly and refrigerate. Note that the greens may wilt and the burrata will lose some creaminess by the next day, but all the flavors will remain delicious for up to 24 hours.
Freezing
This isn’t a salad for the freezer—fresh figs and burrata do not freeze well. Freezing would change their textures drastically, so it’s worth enjoying every bite as soon as it’s made. If you have extra ingredients, save them separately for another salad in the week!
Reheating
No reheating needed (or recommended) here! Summer Fig Burrata Salad is a no-cook, serve-chilled or room temperature dish. If the cheese has firmed up in the fridge, allow it to sit at room temperature for 20 minutes before serving to restore its creamy texture.
FAQs
Can I use dried figs instead of fresh?
Fresh figs are essential for the bright, juicy texture of a true Summer Fig Burrata Salad, but in a pinch, you can soften dried figs by soaking them in warm water or juice for 10–15 minutes. They’ll lend a slightly more concentrated sweetness.
What’s a good substitute for burrata?
If burrata isn’t available, opt for fresh mozzarella or even creamy ricotta. While nothing matches burrata’s luscious center, both alternatives keep the salad light and delicious.
Can I add other fruits to the salad?
Absolutely! Ripe peaches or nectarines, halved grapes, or even blackberries work wonderfully. The goal is to keep the summer-fresh, sweet-and-savory balance that makes this salad shine.
Is this salad suitable for meal prep?
For the best texture, only assemble the salad just before serving. You can, however, prep all components—wash greens, toast nuts, slice figs, and store them separately—so that tossing everything together takes just a minute at mealtime.
What wines pair well with Summer Fig Burrata Salad?
Bright, light wines like Sauvignon Blanc, a mineral-driven rosé, or a chilled Pinot Grigio beautifully complement the creamy cheese, sweet figs, and tangy balsamic. Even a sparkling wine can turn your salad into a celebratory meal.
Final Thoughts
This Summer Fig Burrata Salad truly puts the season’s joys front and center, and every bite is a treat worth savoring. Whether you’re hosting friends or making something special just for yourself, this salad comes together in minutes but feels celebratory every time. Gather your ingredients and enjoy—fresh, creamy, and bursting with summer flavor, it’s the kind of dish you’ll crave all season long.
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Summer Fig Burrata Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Summer Fig Burrata Salad is a delightful combination of sweet figs, creamy burrata cheese, peppery arugula, and crunchy nuts, all drizzled with balsamic glaze and olive oil. It’s a perfect no-cook salad for a light and refreshing meal.
Ingredients
Figs:
- 6–8 fresh figs (halved)
Burrata Cheese:
- 2 balls of burrata cheese (about 4 ounces each)
Greens:
- 3 cups arugula or mixed greens
Nuts:
- 1/4 cup toasted walnuts or pistachios
Dressing:
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
Seasoning:
- Flaky sea salt and freshly cracked black pepper to taste
Garnish:
- Fresh basil leaves for garnish (optional)
Instructions
- Arrange Greens: Place arugula or mixed greens on a serving platter or plates.
- Add Cheese and Figs: Tear burrata over the greens and place halved figs around the cheese.
- Top with Nuts: Sprinkle toasted nuts over the salad.
- Garnish and Dress: Add basil leaves, drizzle with olive oil and balsamic glaze.
- Season and Serve: Finish with salt and pepper. Serve immediately.
Notes
- For added sweetness, drizzle with honey.
- Grilling the figs briefly caramelizes them.
- Pairs well with grilled bread or prosciutto.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad plate
- Calories: 280
- Sugar: 8g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
