Strawberry, Blueberry and Burrata Salad with Balsamic Dressing

Burrata is usually paired with plump, juicy tomatoes, and that was exactly what I had planned for this dish. But while shopping, I came across a box of fresh, bright strawberries, and the idea immediately changed. As a foodstylist I am often led by my visual cues: the colour contrast created by ingredients or sauces. Usually they taste good, but this one stands out for its visual and taste appeal. But while shopping, I came across a box of fresh, bright strawberries, and the idea immediately changed.

The glossy red strawberries looked too beautiful to ignore, especially alongside blueberries and the soft white burrata. The colour combination felt fresh, vibrant and perfect for a simple summer plate.

This strawberry, blueberry and burrata salad is incredibly easy to prepare, yet it looks elegant enough to serve when entertaining. The balsamic vinegar adds a gentle acidity that balances the berries’ sweetness, while the basil brings freshness to the entire dish.

The burrata remains the centrepiece. Once cut open, its creamy interior blends with the balsamic dressing and fruit juices, creating a rich, sweet and savoury combination.

I also had a little parsley and basil oil left over, so I drizzled it around the plate for an extra layer of flavour and, of course, a touch of colour. From a styling perspective, the bright green oil beautifully framed the white burrata and brought all the colours on the plate together.

It is one of those dishes that requires very little effort but delivers so much in terms of flavour, texture and presentation.

Preparation time: 10-15 minutes
Cooking time: NA
Serves: 2-3

Ingredients

• Fresh burrata cheese, 1 ball 
• Strawberries 1 cup
• Blueberries ½ cup
• Extra-virgin olive oil, 1 tablespoon
• Balsamic vinegar, 1 to 2 teaspoons
• A small handful of fresh basil leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• Basil or parsley oil (optional), for drizzling
• Extra basil leaves, for garnish

Method

1. Wash the strawberries and blueberries gently, then pat them completely dry. Slice the strawberries into halves or quarters, depending on their size.
2. In a mixing bowl, combine the olive oil, balsamic vinegar, salt and freshly ground black pepper. Finely shred a few basil leaves and add them to the dressing.
3. Add the strawberries and blueberries to the bowl and toss gently, making sure the fruit is lightly coated without becoming crushed.
4. Place the burrata in the centre of a serving plate. Arrange the dressed strawberries and blueberries around the burrata, spooning any remaining balsamic dressing over the fruit.
5. Drizzle a little basil or parsley oil (if available) around the plate for additional flavour and colour.
6. Finish with fresh basil leaves and a final twist of black pepper. Serve immediately with toasted bread, crostini, or simply enjoy it as a light salad.

Styling Notes

Burrata is naturally beautiful, but its soft shape can sometimes spread once it is cut. Keep it refrigerated until you are ready to plate so that it remains firm and holds its shape for longer.

Add the herb oil at the very end. Small, controlled droplets or a gentle circular drizzle will add colour without overwhelming the plate.

This salad is a lovely reminder that sometimes the best dishes come from changing the original plan. Tomatoes and burrata will always be a classic combination, but fresh berries bring their own sweetness, colour and personality to the plate.