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Home » Side Dishes » Burrata Salad with Balsamic Glaze

Burrata Salad with Balsamic Glaze

Published: Apr 27, 2022 · Modified: May 11, 2022 by Genevieve Morrison · This post may contain affiliate links

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This burrata salad with white balsamic glaze includes pretty prosciutto roses, shaved asparagus, cherry tomatoes, ripe blackberries, and arugula. This colorful recipe has only 8 main ingredients, the glaze is made without sugar, and the whole salad takes about 20 minutes to assemble! A perfect side dish for Mother’s day or any pretty, Spring party!

An ornate plate of burrata salad with flowers, tomatoes, blackberries and meat roses on a lace table cloth.
Contents hide
1 What is Burrata?
2 The Process
3 Ingredient Notes
4 How to Make This Salad – Step by Step
5 Common Questions
6 A Few Tips
7 A Few Recipes to Pair with This Salad

Burrata Salad with Balsamic Glaze

I chose a white balsamic glaze/reduction for this recipe because I find it tastes more honey-like and a little more mild than dark balsamic. It’s so simple to make too! It’s made with no sugar or any other ingredients at all. All you have to do is simmer a half-cup of balsamic vinegar for about 12-15 minutes. Once it begins to bubble, it’s done! 

I also thought it would be sweet to roll prosciutto into roses, rather than just plop it on top of the salad. The whole thing looks like such a decadent garden of flavors and textures, doesn’t it? I also added a few dried, edible pansies that I found on Etsy to really make this a bright, Spring salad. And then… there’s burrata.

a Bel Gioioso burrata container on a table beside bowls of sliced tomatoes and blackberries.

What is Burrata?

It’s the unicorn of cheese! It’s an Italian cow’s milk cheese made from fresh mozzarella and cream. The outside is solid, like a casing, but the inside is a dreamy, creamy, buttery texture that spreads beautifully on toast and makes a spectacular base for crostini or bruschetta, like my bruschetta with burrata, seared tomatoes, and roasted garlic recipe!

Interestingly, it’s a fairly new cheese, dating back to just 1956 when it was sold as an official product, although it may have its origins dating back to about 1900. In the 50’s it was a novel way to use the leftover “ritagali” (scraps and rags) of mozzarella, so nothing went to waste. 

It can be drizzled with olive oil and served with bread, placed on a bed of freshly sliced tomatoes, or served on a cheese plate. My favorite serving though, is in a gorgeous salad, drizzled with balsamic glaze like this.

A spoon drizzling balsamic glaze over a burrata salad.

The Process

First, we’ll simmer the balsamic vinegar in a saucepan.

Next, we’ll slice tomatoes, shave asparagus and stir arugula with a little bit of balsamic and olive oil.

Then, we’ll place the arugula and burrata on a plate and roll asparagus into little coils, and prosciutto into roses.

Finally, we’ll remove the glaze and let it cool while we assemble the salad, then drizzle it all over.

Ingredient Notes

9 ingredients for making burrata salad with balsamic glaze on a table.

Burrata – Substitutes for burrata are fresh, sliced mozzarella, scoops of ricotta or even cottage cheese.

Arugula – I actually used a mix of arugula and baby spinach, but feel free to substitute with your favorite salad green.

Pepitas – These are pumpkin seeds. You can also sprinkle with shaved almonds, pine nuts or chopped pistachios.

White Balsamic Vinegar – You can also use dark balsamic, but I think white makes a more mild, less “intense” glaze that keeps this salad nice and delicate.

Prosciutto – If you intend to roll prosciutto into roses as I’ve done, make sure to use a prosciutto that’s separated by wax paper or plastic film. Otherwise, it’s too difficult to separate and roll into roses.

Cherry Tomatoes – I used yellow and green because they look so lovely in this salad, but feel free to use red.

Asparagus – Choose asparagus that’s thick, not thin. It makes it easier to shave. You can also substitute shaved cucumber if you want an even fresher-tasting salad.

Blackberries – You can also use blueberries or even raspberries with this recipe.

How to Make This Salad – Step by Step

A collage of 4 numbered images showing how to make glaze and prep salad ingredients.

1. Pour ½ cup white balsamic vinegar into a saucepan. Simmer on medium-low for 12-15 minutes. No need to stir. Just swirl from time to time. It will gently bubble, simmer and reduce, but you’ll know it’s done when it starts to bubble up into what looks like fluffy bubbles. As soon as you see those bubbles, turn off the heat. Pour into a container and allow it to sit at room temperature for at least 5 minutes, or until you’re finished assembling your salad.

2. While you’re balsamic simmers, slice ½ cup cherry tomatoes. Set aside.

3. Slice the spears off of 4-6 asparagus. Use an apple peeler to shave stalks, starting at the bottom and shaving to the ends. Set shavings aside. You can either discard the spears or add them to the salad later.

4. In a mixing bowl, stir 3 oz. arugula (about 4-5 cups) with a small drizzle of olive oil and 2 tbsp. white balsamic vinegar. Set on a plate or in a bowl. Place 2 burrata in the center.

A collage of 4 numbered images showing how to prep ingredients for a salad.

5. Roll asparagus shavings into coils and place them around the burrata in the salad.

6. To make them look more rose-like, I make large coils and small ones, then fit the small ones inside the larger ones.

7. To make prosciutto roses, use kitchen scissors to cut 3-6 slices of prosciutto in half.

8. Fold a slice in half, and roll it into a rose.

2 numbered images showing how to assemble a salad.

9. Place prosciutto roses around burrata and asparagus coils. Add tomatoes and blackberries.

10. Sprinkle salad with 1 tbsp. pepitas and drizzle salad with balsamic glaze.

Common Questions

1. Where can I find burrata?

You should be able to find burrata at your local food store in the “fancy” cheese section, a store like Whole Foods, an Italian grocer, or sometimes local butchers carry it.

2. How do you eat burrata salad?

Slice each burrata in the salad into enough slices for your guests. A nice serving is a burrata cut in half, but it’s also a fine amount when cut into 3rds. Then, use a salad server to lift the burrata and the rest of the salad onto plates. You can serve the salad with toasted Italian bread slices for your guests to spread the burrata if they wish.

3. What’s the difference between balsamic glaze and balsamic reduction?

These terms are used interchangeably. They both mean gently boiled and reduced balsamic vinegar that becomes sweeter and thicker like syrup in the process. Some add sugar, but it really isn’t necessary, as it becomes sweet enough on its own.

4. Is balsamic drizzle the same as glaze?

Yes. Balsamic vinegar is “poured” but glaze is “drizzled” like honey or syrup, so the term “drizzle” is just the description of how the glaze is added.

A Few Tips

1. Keep your eye on that balsamic vinegar after about 10 minutes of simmering/reducing. It can start to bubble pretty quickly, and that’s when you know it’s done.

2. The smell of reducing balsamic vinegar tends to be a bit strong. If you’re serving this salad at a party, I suggest making it a day ahead, so the balsamic smell has time to fade from your kitchen. You can refrigerate glaze in a sealed container for up to 2 weeks.

3. When placing the burrata on the plate with arugula, it looks pretty to break it open a tiny bit, so you can see that delicious, creamy center.

A fork in a slice of burrata on a plate of greens, berries, tomatoes and flowers.

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A Few Recipes to Pair with This Salad

  • Perfectly Pan-Seared Rosemary Lamb Chops
  • The “Distract-A-Bee” Ginger Rose Cocktail
  • Quiche with Zucchini Crust
  • Panna Cotta with Strawberry Rhubarb Compote
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
An ornate plate of burrata salad with flowers, tomatoes, blackberries and meat roses.

Burrata Salad with Balsamic Glaze

This burrata salad with balsamic glaze includes pretty prosciutto roses, shaved asparagus, cherry tomatoes, ripe blackberries and arugula. A perfect side dish for Mother’s day or any pretty, Spring party!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: International
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 116kcal
Author: Genevieve Morrison

Equipment

  • 1 saucepan
  • 1 cutting board & sharp knife
  • 1 apple peeler
  • 1 kitchen scissors
  • 1 mixing bowl & spoon
  • 1 plate or serving bowl

Ingredients

  • 2 burrata
  • ½ cup white balsamic vinegar – and 2. tbsp. for mixing in salad
  • ½ cup cherry tomatoes
  • 6 asparagus
  • 3 oz. arugula – about 4-5 cups
  • 6 slices prosciutto
  • 10 blackberries
  • 1 tbsp. Pepitas
  • olive oil – a drizzle

Instructions

  • Pour ½ cup white balsamic vinegar into a saucepan. Simmer on medium-low for 12-15 minutes. Swirl from time to time. You’ll know it’s done when it starts to bubble up into what looks like fluffy bubbles. As soon as you see those bubbles, turn off the heat. Pour into a container and allow it to sit at room temperature for at least 5 minutes, or until you’re finished assembling your salad.
  • While you’re balsamic simmers, slice ½ cup cherry tomatoes. Set aside.
  • Slice the spears off of 4-6 asparagus. Use an apple peeler to shave stalks, starting at the bottom and shaving to the ends. Set shavings aside. You can either discard the spears, or add them to the salad later.
  • In a mixing bowl, stir 3 oz. arugula (about 4-5 cups) with a small drizzle of olive oil and 2 tbsp. white balsamic vinegar. Set on a plate or in a bowl. Place 2 burrata in the center.
  • Roll asparagus shavings into coils and place them around the burrata in the salad.
  • To make prosciutto roses, use kitchen scissors to cut 3-6 slices of prosciutto in half. Fold a slice in half, and roll into a rose. Place prosciutto roses around burrata and asparagus coils.
  • Add tomatoes and blackberries. Sprinkle salad with 1 tbsp. pepitas and drizzle salad with balsamic glaze.

Notes

Keep your eye on that balsamic vinegar after about 10 minutes of simmering/reducing. It can start to bubble pretty quickly, and that’s when you know it’s done.
The smell of reducing balsamic vinegar tends to be a bit strong. If you’re serving this salad at a party, I suggest making it a day ahead, so the balsamic smell has time to fade from your kitchen. 
When placing the burrata on the plate with arugula, it looks pretty to break it open a tiny bit, so you can see that delicious, creamy center.
You can refrigerate glaze in a sealed container for up to 2 weeks.
 

Nutrition

Serving: 4servings | Calories: 116kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 265mg | Fiber: 1g | Sugar: 6g | Vitamin A: 796IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg
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