If you’re dreaming of a dish that captures the essence of sunshine and effortless sophistication, the Summer Fig Burrata Salad is your ultimate answer. Juicy, sweet figs nestle among peppery greens and creamy burrata, while crunchy toasted nuts and ribbons of basil add texture and lift every bite. Finished with a tangy balsamic glaze and a sprinkle of flaky salt, this colorful salad is a showstopper for easy entertaining or indulgent solo lunches. It’s the kind of salad you’ll crave all summer long—and you can put it together in 10 minutes flat!
Ingredients You’ll Need
The magic of the Summer Fig Burrata Salad is that each simple ingredient shines and melds beautifully with the others. There’s nothing fussy here—just the freshest produce, luxurious cheese, and a few pantry staples working their flavor magic together.
- Fresh figs: Choose plump, ripe figs for a juicy sweetness that’s the heart of the salad—any color works!
- Burrata cheese: This creamy cheese oozes richness throughout the greens—tear it gently for rustic charm.
- Arugula or mixed baby greens: Peppery arugula gives zip, while baby greens lend a milder, tender backdrop.
- Toasted walnuts or pistachios: These add irresistible crunch and a buttery depth—toast them briefly for best flavor.
- Balsamic glaze: Bring tangy-sweet contrast with a thick balsamic reduction—homemade or store-bought both work.
- Extra virgin olive oil: Use your favorite robust olive oil to add a silky finish to the entire salad.
- Flaky sea salt: Just a pinch amplifies every flavor—don’t skip this finishing touch.
- Freshly cracked black pepper: Adds a subtle heat and fragrance, rounding out the sweetness of the figs.
- Fresh basil leaves: Torn basil delivers a hit of herbal freshness and totally elevates the summer vibes.
How to Make Summer Fig Burrata Salad
Step 1: Create the Greens Base
Begin by spreading your arugula or mixed baby greens over a big serving platter or individual salad plates. You want an even layer so that every scoop of salad brings both the greens and all the toppings. This base is the canvas for your masterpiece, so show off those vibrant leaves.
Step 2: Add the Figs
Arrange the halved figs lovingly among the greens, cut side facing up. The contrast of their vivid pink insides popping against the dark greens is irresistible and sets the tone for an elegant summer meal. Place them evenly so every guest catches a fig in every bite.
Step 3: Tear and Place the Burrata
Very gently, tear the burrata into large, rustic pieces—don’t worry about perfection! Scatter the chunks over the salad, letting some nestle right up against the figs. The creamy cheese will blend deliciously with the fruit and greens.
Step 4: Sprinkle Nuts and Basil
Toss the toasted walnuts or pistachios over everything, making sure they’re evenly distributed for crunch in every forkful. Finish with torn basil leaves, letting them cascade over the salad for color and freshness. This step brings aroma and eye-catching vibrancy.
Step 5: Drizzle and Finish
Drizzle the olive oil and balsamic glaze all across the salad in gorgeous ribbons. Finally, finish with flaky sea salt and freshly cracked black pepper. Now your Summer Fig Burrata Salad is ready to dazzle—serve it right away for peak flavor and creaminess!
How to Serve Summer Fig Burrata Salad
Garnishes
Go the extra mile by adding a final scatter of extra fresh basil or a handful of microgreens for flair. For a little zing, try a light zesting of lemon right before serving—the tartness accentuates the salad’s freshness and gives it a gourmet vibe. If you love color, edible flowers, like nasturtiums, make a beautiful garnish!
Side Dishes
Round out your table by pairing the Summer Fig Burrata Salad with grilled sourdough bread, crusty baguette, or wafer-thin crackers. If you’re hosting a bigger meal, serve alongside grilled chicken, seared salmon, or even a simple pasta tossed with olive oil and garlic. The salad’s flavors play so well with everything.
Creative Ways to Present
For a dramatic presentation, arrange the salad on a large wooden board, letting the vibrant figs and burrata spill over the edges. For a picnic, build the salad in individual mason jars for maximum portability and visual delight. Or serve on chic appetizer spoons for an upscale party bite—Summer Fig Burrata Salad always turns heads!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Summer Fig Burrata Salad, scoop any uneaten portions into an airtight container and refrigerate promptly. Keep in mind the texture is best enjoyed fresh, as burrata and greens will soften and release moisture over time. It’s still tasty for up to a day, but best within a few hours.
Freezing
This isn’t a salad that takes well to freezing—the cheese and figs both lose their lovely fresh texture and become watery or mushy upon thawing. Enjoy the Summer Fig Burrata Salad at its freshest, and let freezing be reserved for other ingredients.
Reheating
There’s no need to reheat this salad—it’s meant to be enjoyed cold or at room temperature. If needed, let refrigerated leftovers sit out for 10–15 minutes before serving so the flavors and texture come back to life a bit.
FAQs
Can I use dried figs instead of fresh?
Fresh figs are ideal for their juicy texture and natural sweetness, but if you only have dried, go for the plumpest, softest ones you can find. Slice them thin or soak briefly in warm water to rehydrate, and note the salad will have a chewier bite and more concentrated sweetness.
What’s a good substitute for burrata?
If you can’t find burrata, rich fresh mozzarella is a solid backup—it doesn’t have the same creamy center but offers a lovely mildness. Goat cheese is a tangier option that also works beautifully. Either way, the salad keeps its luxurious feel.
Can I make the Summer Fig Burrata Salad ahead of time?
You can prep the ingredients—wash and dry the greens, toast the nuts, halve the figs—a few hours in advance. But for the best result, assemble the salad just before serving to keep the greens perky and the burrata at its creamiest.
What protein goes well with this salad?
Prosciutto is a classic addition: simply drape torn slices over the finished dish for a salty, savory note. Alternatively, you can top with grilled chicken or shrimp for a more substantial meal that still lets the figs and burrata shine.
Is the Summer Fig Burrata Salad gluten-free?
Yes! All the listed ingredients are naturally gluten-free. Just be mindful of what you serve alongside—like bread or crackers—if you want to keep the entire meal gluten-free.
Final Thoughts
I can’t recommend the Summer Fig Burrata Salad enough—it’s the kind of easy, elegant dish that lets the flavors of the season sing. Whether you’re gathering with friends or treating yourself, I hope you’ll savor every bite and maybe even make it your own summer tradition!
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Summer Fig Burrata Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2–4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the flavors of summer with this delightful Summer Fig Burrata Salad. A colorful and refreshing combination of fresh figs, creamy burrata cheese, arugula, and a drizzle of balsamic glaze, this salad is a perfect balance of sweet and savory.
Ingredients
Fresh Fig Burrata Salad:
- 6 fresh figs, halved
- 2 balls (4 oz each) burrata cheese
- 4 cups arugula or mixed baby greens
- 1/4 cup toasted walnuts or pistachios
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon flaky sea salt
- Freshly cracked black pepper to taste
- 4–5 fresh basil leaves, torn
Instructions
- Arrange the Greens: Spread the arugula or mixed greens on a serving platter or plates.
- Add Figs and Cheese: Place the halved figs and torn burrata cheese on top of the greens.
- Sprinkle Nuts and Basil: Scatter the toasted nuts, fresh basil, and black pepper over the salad.
- Drizzle Dressing: Drizzle the olive oil and balsamic glaze over the salad.
- Season and Serve: Finish with a pinch of sea salt and serve immediately.
Notes
- This salad is best served fresh.
- Options to customize include using fresh mozzarella or goat cheese, adding prosciutto slices, or serving with grilled sourdough.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 230
- Sugar: 9g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
