Summer Burrata and Fresh Fruit Salad
An explosion of flavors and colors! This Mediterranean-inspired salad blends the tropical sweetness of mango and pineapple with the freshness of berries, crowned with a generous, creamy burrata. The honey-lemon vinaigrette elevates every bite.
🛒 Ingredients
4 servings
- 7 oz mixed salad greens (arugula, spinach, iceberg lettuce)
- 1 medium mango, thinly sliced
- ½ fresh pineapple, diced
- 8 fresh strawberries, halved
- 1 ripe avocado, sliced
- 9 oz fresh burrata, sliced into generous pieces
- 2 tbsp toasted sesame seeds
- 2 tbsp toasted cashews
- 2 tbsp pitted black olives, chopped
- 3.5 oz homemade toast (optional)
- 3 tbsp extra virgin olive oil
- 1 tbsp liquid honey
- Juice of 1 fresh lemon
- Fine sea salt
- Freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare all ingredients: wash the salad greens and pat dry. Slice the mango into even pieces, dice the pineapple, and slice the avocado just before assembling.
- 2
Arrange the salad greens on a large serving platter or individual plates.
- 3
Harmoniously distribute the fruits, avocado, and olives over the bed of greens to create a rainbow of colors.
- 4
Prepare the vinaigrette: pour the olive oil into a small bowl, add the honey and fresh lemon juice. Whisk vigorously with a fork until emulsified. Season with salt and pepper.
- 5
Drizzle the honey-lemon vinaigrette delicately over the salad just before serving.
- 6
Generously arrange the slices of fresh burrata over the salad for an incomparable creamy texture.
- 7
Garnish with the sesame seeds and cashews for a contrast in texture. Add the toast for a crunchy touch if desired.
💡 Chef's Tip
Prepare the vinaigrette at the last moment to maintain its intensity! Arrange each ingredient in colorful sections rather than tossing - it makes a truly impressive presentation. The burrata should be added just before eating to preserve its delicate, creamy texture.
