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Whip up a delicious Strawberry Burrata Salad in minutes! Sweet strawberries, creamy burrata, peppery arugula, drizzled with balsamic honey dressing – delicious! This is a Food and Wine recipe, and it did not disappoint, also gets bonus points for begin easy to throw together for lunch or even a light dinner. I used my Quick Slice for the strawberries, and served it up with the Whisk Tongs in my Wood Salad Bowl:
Cut Ingredients Without Squishing
The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.
Whisk, Toss, Grab, and Flip!
These multipurpose flat whisk tongs, the ultimate kitchen tool, make cooking easy and reduce tool clutter in your kitchen. With just one tool, you can whisk cake mix, grab hard-boiled eggs, flip burgers or bacon, toss salad, and serve food. The adjustable handle helps you easily switch between locking it in a whisk or tong position—saving you tons of space when you’re storing it away. Plus, the tongs are dishwasher-safe for easy cleanup.
Salad Bowl and Servers
Even the simplest salads look impressive when served with this set. Our Wood Salad Bowl and Servers Set is made out of acacia wood with a rich color and beautiful grain that is not only durable, but moisture resistant. Each piece is one of a kind because of the natural variations in the wood.
The salad bowl holds a standard bag of lettuce with room for extra salad fixings. The serving spoon and fork are about 12-inches long and fit naturally into any party or dinner setting.
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Let’s jump right in!
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1-pound strawberries
- ¼ cup pine nuts
- 5 ounces baby arugula
- ¼ cup small basil leaves
- 8-ounce ball burrata, room temperature
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Crostini for serving
Instructions
Remove tops from strawberries, then slice in half.
Whisk together olive oil, balsamic vinegar, and honey in a medium bowl until emulsified. Add strawberries to bowl, toss to coat with dressing, and let marinate 15 minutes.
Toast Pine Nuts
Toast the pine nuts in a dry small skillet over medium-low heat. Stir frequently, until golden brown and fragrant, about 3-5 minutes. Remove from heat and allow to cool.
Toss arugula and basil together and place in salad bowl. Place burrata in center, and gently break open at top, to expose cream and mozzarella inside. Spoon macerated strawberries, along with dressing, over the arugula-basil. Scatter pine nuts on top, season with salt and pepper, and serve with crostini.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Strawberry Burrata Salad (Video)
Equipment
Ingredients
Ingredients
- ⅓ cup extra-virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- 1- pound strawberries
- ¼ cup pine nuts
- 5 ounces baby arugula
- ¼ cup small basil leaves
- 8- ounce ball burrata room temperature
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Crostini for serving
Instructions
Instructions
- Remove tops from strawberries, then slice in half.
- Whisk together olive oil, balsamic vinegar, and honey in a medium bowl until emulsified. Add strawberries to bowl, toss to coat with dressing, and let marinate 15 minutes.1/3 cup extra-virgin olive oil, 1/3 cup balsamic vinegar, 1 tablespoon honey, 1- pound strawberries
Toast Pine Nuts
- Toast the pine nuts in a dry small skillet over medium-low heat. Stir frequently, until golden brown and fragrant, about 3-5 minutes. Remove from heat and allow to cool.¼ cup pine nuts
- Toss arugula and basil together and place in salad bowl. Place burrata in center, and gently break open at top, to expose cream and mozzarella inside. Spoon macerated strawberries, along with dressing, over the arugula-basil. Scatter pine nuts on top, season with salt and pepper, and serve with crostini.5 ounces baby arugula, ¼ cup small basil leaves, 8- ounce ball burrata, Kosher salt to taste, Freshly cracked black pepper to taste, Crostini for serving
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
