Herby Salad with Burrata

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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Basil Vinaigrette:

1/2 cup olive oil, plus more as needed

Juice of 1 lemon 

1/2 bunch fresh basil 

1/2 shallot, roughly chopped 

Kosher salt and freshly ground black pepper 


12 ounces arugula

1/2 bunch fresh chives, thinly chopped 

1/2 bunch fresh mint, roughly chopped 

1/2 bunch fresh parsley, roughly chopped 

Zest of 1 lemon 

1 1/2 cups shelled spring peas 

12 ounces burrata cheese, cut into large pieces 

Flaky salt, like Maldon 

Freshly ground black pepper 


  1. For the basil vinaigrette: Add the olive oil, lemon juice, basil and shallot to the carafe of a blender. Blend until the shallot is broken down and the ingredients are thoroughly combined. Taste and season with salt and pepper. Blend once more to combine the seasonings. Transfer to a serving vessel alongside the salad.
  2. For the salad: Add the arugula to a large serving platter. Sprinkle with the chives, mint and parsley. Then sprinkle with the lemon zest and peas. Distribute the burrata evenly on top. Sprinkle with the flaky salt and serve with the basil vinaigrette on the side.
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