Strawberry Burrata Salad

We all love a tomato salad paired with rich, creamy burrata, but the wait for tomatoes to come into season can be frustrating. This spring version features strawberries, whose tart-sweet flavors are amplified by a quick soak in a vinaigrette made with balsamic vinegar, honey, and olive oil. The marinated strawberries pair nicely with the peppery arugula and fresh basil. Toasted pine nuts add a little nutty crunch to the salad.

Serve the salad as a main course for lunch or as a starter for dinner. Slices of crostini are perfect for scooping up the rich burrata and tangy berries.

What is burrata?

This salad features rich, creamy burrata. Burrata, which originated in Puglia in southern Italy, is a soft ball of cow’s milk cheese that resembles a ball of fresh mozzarella. The outer shell is actually made with mozzarella, and encloses a gooey center of cream and cheese curds. Burrata is somewhat delicate, and usually sold in a container of water so it doesn’t burst before you can get it home. Pull the burrata out of the refrigerator before making this salad, so it can come up to room temperature and is extra soft and creamy. After placing it in the center of the salad, gently break it open to reveal the curds and cream inside.