Fresh Herb Salad with Burrata

Total Time:
25 min
15 min
10 min

4 to 6 servings

  • Crostini:
  • 1 large baguette, cut on the bias into 1/2-inch thick slices
  • Olive oil, for drizzling
  • 1 clove garlic, peeled
  • Kosher salt and freshly cracked black pepper
  • Herb Salad:
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh celery leaves
  • 1/2 cup fresh chervil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh tarragon leaves
  • 1 lemon, juiced
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 8 ounces burrata cheese
For the crostini:
  • Preheat the oven to 400 degrees F.

  • Place the bread on a baking sheet in a single layer evenly spaced out. Drizzle the sliced bread with olive oil. Bake until the bread is crisp, about 10 minutes. Halfway through baking, flip the crostini and toast the other side. Remove from the oven.

  • While the crostini is still warm, rub each slice of bread with the garlic and season with salt and pepper.

  • For the herb salad:

  • Make sure all of the herbs are washed and dried and place into a bowl. Sprinkle with the lemon juice and drizzle with the olive oil to lightly dress the greens. Season with salt and pepper.

  • Hand tear the burrata over each Crostini. Top the cheese with the fresh herb salad, taste and enjoy!

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    Recipe courtesy of Ree Drummond