Summer Fig Burrata Salad Recipe
Imagine the sun shining on your table, the sweet aroma of figs mingled with creamy burrata, peppery greens, and a honey-kissed drizzle. There’s something magical about the vibrant colors and effortless elegance of Summer Fig Burrata Salad. This dish is sheer celebration on a plate—bursting with freshness, creamy luxury, a whisper of crunch, and a pop of sweet and tart that brings everyone reaching for seconds. If you’re searching for your next easy showstopper or a quick, nourishing bite that dazzles all summer long, this salad promises satisfaction.
Ingredients You’ll Need
You only need a handful of fresh summer ingredients to let this salad shine. Each part plays a key role—figs bring sweetness, burrata delivers creaminess, and a punchy dressing ties it all together, making Summer Fig Burrata Salad utterly irresistible.
- Fresh Figs (6, halved): Juicy and floral, choose figs that feel soft but not mushy for the perfect bite.
- Burrata Cheese (2 balls, about 4 oz each): Tear it open and let its creamy center coat every forkful—don’t substitute for mozzarella if you can help it!
- Arugula or Mixed Greens (4 cups): The greens provide a peppery, snappy foundation, balancing the sweet and creamy toppings.
- Toasted Walnuts or Pistachios (1/4 cup): Their crunch gives the salad a satisfying contrast—toast them lightly to really bring out the flavor.
- Honey or Balsamic Glaze (2 tablespoons): A sweet drizzle rounds out the salad’s earthy undertones and highlights the figs’ natural sugars.
- Extra Virgin Olive Oil (2 tablespoons): Only the best for this salad—the oil adds richness without overpowering the delicate flavors.
- Balsamic Vinegar (1 tablespoon): Its tangy brightness makes the salad lively and aromatic.
- Salt and Freshly Ground Black Pepper (to taste): Essential for enhancing every bite—use flaky salt for a beautiful finish.
- Fresh Basil Leaves (optional, for garnish): Basil’s herbal notes make every forkful extra vibrant; tear by hand just before serving.
How to Make Summer Fig Burrata Salad
Step 1: Build the Green Base
Start by spreading a generous layer of arugula or your favorite mixed greens on a large serving platter or divide them among individual plates. The greens are not just a background player—they provide the peppery lift that makes every other ingredient sing in this Summer Fig Burrata Salad.
Step 2: Add Figs and Burrata
Nestle the halved fresh figs evenly over the greens, letting their jewel-like insides peek out for dramatic effect. Either tear the burrata balls gently and scatter the creamy center across the salad, or place the whole balls on top for a truly creamy, indulgent bite. Be generous—this is the heart of your Summer Fig Burrata Salad!
Step 3: Layer on the Crunch
Sprinkle toasted walnuts or pistachios over the salad for that irresistible crunch. The toasty, nutty notes complement the figs’ sweetness and balance the lush burrata—trust me, it makes all the difference.
Step 4: Whip Up the Dressing
In a small bowl, briskly whisk together the extra virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper. Pour the dressing evenly over your arranged salad to tie all the flavors together in perfect harmony.
Step 5: Finish with a Drizzle
Drizzle honey or balsamic glaze across the top—this final touch enhances the sweetness and brings a glossy, inviting finish to your Summer Fig Burrata Salad. If you’re feeling fancy, add a few torn basil leaves for an aromatic pop just before serving.
How to Serve Summer Fig Burrata Salad
Garnishes
For a truly show-stopping presentation, scatter fresh basil leaves or even edible flowers right before serving. A sprinkle of flaky sea salt or a crack of black pepper on top can really make the creamy burrata and figs shine, adding subtle flair and a hint of sophistication.
Side Dishes
Serve your Summer Fig Burrata Salad alongside crusty grilled sourdough, focaccia, or even a crisp white wine. These sides complement the richness and sweetness of the salad without stealing its thunder, creating a beautiful, relaxed summer meal.
Creative Ways to Present
Go beyond the classic platter: Arrange individual salads in wide, shallow bowls for personal servings, or layer the ingredients in mason jars for easy picnic portability. For a tapas-style party, skewer halved figs and burrata onto toothpicks atop a bed of greens for a bite-sized twist on the original Summer Fig Burrata Salad.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Summer Fig Burrata Salad (which honestly doesn’t happen often!), store the greens and toppings separately in the fridge. Keep the burrata in its original brine or in a tightly sealed container, as it’s best enjoyed at its creamiest and freshest within a day.
Freezing
Unfortunately, freezing isn’t friendly to this salad. Burrata loses its creamy texture when thawed, and figs become watery. Instead, enjoy any remaining components within a couple of days for best flavor and texture.
Reheating
There’s no need to reheat—this is a no-cook, fresh salad meant to be savored cold or at room temperature. If you want to add a warm element, you can lightly grill bread or briefly warm the figs under the broiler just before serving.
FAQs
Can I use dried figs instead of fresh?
Fresh figs really make the Summer Fig Burrata Salad sing, but in a pinch, you can use dried figs. Soften them by soaking in warm water for 10 minutes, then slice and proceed with the recipe. The flavor will be a bit richer and more concentrated, but still delicious.
What’s the best way to toast nuts for this salad?
Spread walnuts or pistachios on a baking sheet and toast in a 350°F oven for 5-7 minutes, or toss them in a dry skillet over medium heat until fragrant and golden. Let them cool before adding to the salad for crunch and aroma.
Is there a vegan alternative to burrata?
Absolutely! While traditional burrata is dairy-based, you can find vegan versions in some specialty stores, or substitute with a cashew cheese or almond-based ricotta for a creamy, plant-based twist on this Summer Fig Burrata Salad.
Can I make the salad ahead for a party?
You can prep the greens, toast the nuts, and halve the figs in advance. Just wait to assemble and add the burrata and dressing until right before serving so everything stays fresh, crisp, and creamy.
What wine pairs best with this salad?
A crisp, dry white wine like Sauvignon Blanc or a chilled rosé complements the sweet and salty notes of the Summer Fig Burrata Salad perfectly. Not a wine fan? Try sparkling water with a splash of lemon for a similarly refreshing match.
Final Thoughts
If summer had a flavor, it would taste just like Summer Fig Burrata Salad—fresh, vibrant, effortless, and utterly delicious. Whether you’re hosting friends or treating yourself, this salad is a joyful, beautiful way to savor the sweetest days of the season. I hope you give it a try and fall as in love with it as I have!
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Summer Fig Burrata Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Summer Fig Burrata Salad is a delightful combination of fresh figs, creamy burrata cheese, peppery arugula, and crunchy nuts, all drizzled with a sweet and tangy dressing. It’s a perfect no-cook salad for a light and elegant summer meal.
Ingredients
Figs:
- 6 fresh figs (halved)
Burrata Cheese:
- 2 balls burrata cheese (about 4 oz each)
Greens:
- 4 cups arugula or mixed greens
Nuts:
- 1/4 cup toasted walnuts or pistachios
Dressing:
- 2 tablespoons honey or balsamic glaze
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Garnish:
- Fresh basil leaves (optional, for garnish)
Instructions
- Arrange Greens: On a large serving platter or individual plates, arrange the arugula or mixed greens as a base.
- Add Figs and Cheese: Nestle the halved figs and torn pieces or whole balls of burrata evenly over the greens.
- Sprinkle Nuts: Sprinkle with toasted nuts for crunch.
- Prepare Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle and Garnish: Drizzle the dressing over the salad, followed by a drizzle of honey or balsamic glaze. Garnish with fresh basil leaves if desired.
- Serve: Serve immediately while the burrata is soft and creamy.
Notes
- To elevate flavor, grill or roast the figs briefly before adding.
- For a heartier version, top with prosciutto or serve alongside grilled sourdough.
- This salad pairs beautifully with crisp white wine or sparkling water.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg
