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Burrata with Strawberry & Cucumber Salad

Burrata with Strawberry & Cucumber Salad

Pair with a Rosé wine as an appetizer.
Course Appetizer
Cuisine Italian
Keyword Burrata with Strawberry & Cucumber Salad
Author adapted from "Wine Food" by Dana Frank & Andrea Slonecker


  • 1 cup strawberries, sliced
  • 2 small Persian cucumbers, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon white balsamic vinegar
  • 1 tablespoon mint, torn into pieces
  • flaky sea salt
  • freshly ground black pepper
  • 2 4-oz. balls of burrata cheese


  • In a small bowl, toss the strawberries, cucumbers, oil, and vinegar. Season with salt and pepper.
  • Place the burrata balls on a serving platter and gently tear them open to expose the creamy center. Spoon the strawberry and cucumber mixture around the cheese. Sprinkle with salt and pepper and a drizzle of extra virgin olive oil. Scatter the torn mint leaves over the cheese and strawberry mixture.