Make Your Own Burrata Salad Board
Make Your Own Burrata Salad Board with delicious burrata cheese balls, fresh fruit, meats, herbs, arugula, nuts and a baguette!
Friends, we’re still loving salad season. You, too? For this recipe today, Make Your Own Burrata Salad Board includes some of my favorite ingredients, like cheese, fruits, and charcuterie meats. And then savory baguette slices, balsamic, pesto and toasted walnuts on top.
Make Your Own Burrata Salad Board
It’s easy to make your own burrata salad board. Or, you can make a salad. Maybe you’ve already tried this Burrata Berry Salad with yummy tomatoes, or this savory Mushroom Burrata Lasagna!
Ingredients for Burrata Salad Board
What do you have in the fridge? What fruit is on the counter?
- Burrata cheese balls
- Cantaloupe, peaches, strawberries, cherry tomatoes
- Fresh herbs (mint and basil)
- Savory pesto and balsamic glaze and olive oil
- Meats like salami, smoked coppa, prosciutto
- Toasted walnuts and pistachios
- Crunchy baguette
- Fresh baby arugula and lemon slices
What is burrata cheese?
Burrata is a mild and versatile cheese, an Italian milk cow cheese, made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains a soft-textured stracciatella and cream. In the directions, we mash it open with a fork or spoon for serving.
This board takes advantage of burrata’s ability to pair with almost anything, especially sweet summer produce like peaches, strawberries, and melon. You can swap out these fruits and other ingredients for your favorites.
How to Make Your Own Burrata Salad Board
- Guests can make their own salad with greens, salty meats, herbs, fruits, vinegar, oil, crunchy nuts, and grilled bread to soak up extra juices.
- Fill a medium bowl with burrata balls, drizzling with olive oil and fresh cracked pepper, and set on the board.
- In three small bowls, fill with the pesto, walnuts, and pistachios–place on the board.
- Take two very small bowls and fill with olive oil and balsamic vinigar and place on the board.
- Next, prepare the fruit and lay down the cantaloupe, stone fruit, strawberries, and cherry tomatoes. Leave a large space the for the toasted baguette.
- With the oven on HI, broil the sliced baguette pieces until toasted. Place on the board.
- Lay down the arugula, meat, bunching it together as you lay it down, cherry tomatoes, and lemon slices.
- Garnish with fresh mint and basil and serve with tongs! Guests can make their own salads, and add their own toppings!
A welcome through travel
There are a million ways to take the ordinary things you do and make them hospitable moments. After all, hospitality means “welcoming others,” and we can do that anywhere, even in the midst of our busyness, in our home life, and our travels.
Having recently returned from being out of the country, we met lovely friends on the ship that we will keep in touch with. It reminds me of this quote that is very popular, but so true:
“Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life – and travel – leaves marks on you. Most of the time, those marks – on your body or on your heart – are beautiful.”― Anthony Bourdain
Food and travel experiences are one way to connect with others, and it’s been a very wonderful thing for my husband and me to get to know others in other areas of our world!
When’s the last time you shared a travel story and a meal with a friend?
More recipes using burrata:
Nectarine Heirloom Burrata Salad
The Big Board®
Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch
- 26-inch
- 12 x 36-inch
- 23-inch Lazy Susan
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board® today!
Get the Recipe:
Make Your Own Burrata Salad Board
Ingredients
- 6 2 oz burrata balls
- ½ small cantaloupe
- 1 peach, or other stone fruit, sliced
- 2 c sliced strawberries
- ¾ c sliced cherry tomatoes
- ⅓ c pesto
- ¼ c balsamic glaze for drizzling
- ¼ c olive oil
- 15-20 slices salami
- 15-20 slices smoked coppa
- 4 sheets prosciutto
- ⅓ c toasted walnuts
- ⅓ c toasted pistachio
- 8 slices grilled crusty baguette
- 3 cups baby arugula
- ½ lemon, cut into small wedges
- 3-4 sprigs fresh basil
- 4-6 sprigs fresh mint
Instructions
- Use a 20-inch BIG BOARD (with a lip so the food stays on the board).
- Fill a medium bowl with burrata balls, drizzling with olive oil and fresh cracked pepper, and set on the board.
- In three small bowls, fill with the pesto, walnuts, and pistachios--place on the board.
- Take two very small bowls and fill with olive oil and balsamic vinigar and place on the board.
- Next, prepare the fruit and lay down the cantaloupe, stone fruit, strawberries, and cherry tomatoes. Leave a large space the for the toasted baguette.
- Heat oven to Broil HI, and slice open a baguette, cutting it into large pieces. Drizzle with olive oil and brown the pieces in the oven for 1-2 minutes until toasted. Place on the board.
- Lay down the arugula, meat, bunching it together as you lay it down, cherry tomatoes, and lemon slices.
- Garnish with fresh mint and basil and serve with tongs! Guests can make their own salads, and add their own toppings!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
