Italian Burrata Salad with Yogurt Vinaigrette and Granola
A fresh, modern take on an Italian salad combining creamy burrata cheese with crisp greens, ripe cherry tomatoes, and a tangy Greek yogurt vinaigrette, topped with crunchy granola for unexpected textural contrast. This no-cook recipe celebrates quality ingredients and comes together quickly for lunch or a light dinner.
- Prep
- 15 min
- Cook
- —
- Wait
- 5 min
- Total
- 20 min
- Makes
- 4 main salads (or 6 as a side course)
Steps
Before you start
- Remove the burrata cheese from the refrigerator only just before serving to keep it cold and creamy
- Wash and thoroughly pat dry your salad greens—moisture will dilute the yogurt vinaigrette and make the salad watery
- Gather and measure all dressing ingredients before you start so assembly happens smoothly
Prepare the Yogurt Vinaigrette
- In a small bowl, combine the Greek yogurt, fresh lemon juice, extra virgin olive oil, and minced garlic.
- Whisk until smooth and completely combined.
- Fold in the finely chopped fresh basil.
- Season with kosher salt and freshly cracked black pepper to taste—start with ¼ teaspoon salt and pinch of pepper, then taste and adjust.
- The dressing should be thick but pourable, with visible basil pieces throughout.
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Ready when: Dressing is smooth, creamy, and combined with no lumps
Tip: Prepare the dressing first so flavors can meld while you prep the salad vegetables.
Prepare Salad Vegetables
- Wash the mixed greens thoroughly under cool running water and spin them completely dry in a salad spinner, or pat them with paper towels until no moisture remains—this is essential for the dressing to coat properly.
- On a cutting board, halve each cherry tomato lengthwise; halving them lengthwise (rather than through the equator) looks more elegant and exposes more of the interior.
- If using red onion, very thinly slice it into rings and pat the slices dry with a clean towel.
- Pat the tomatoes dry as well.
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Ready when: Greens are completely dry, tomatoes are halved, onion is thinly sliced and pat dry
Tip: Dry greens are critical—any moisture will dilute the yogurt vinaigrette and make the finished salad watery.
Assemble the Base Salad
- Place the dried mixed greens in a large salad bowl.
- Pour about ½ cup of the yogurt vinaigrette over the greens and toss gently with your hands or salad tongs until all the leaves are lightly coated.
- Add the halved cherry tomatoes and red onion rings (if using) and toss again very gently so you don't bruise the delicate greens.
- Divide the dressed salad evenly among four serving plates or shallow bowls, creating a bed in the center of each plate.
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Ready when: All greens and vegetables are evenly coated with dressing and plated
Tip: Toss gently so you don't bruise the tender greens. Reserve the remaining dressing for drizzling at the end.
Place Burrata on Salad
- Remove the burrata cheese from the refrigerator and immediately place it in the center of each salad.
- Gently tear or slice each ball of burrata so the creamy center is exposed and visible, but keep it relatively intact so the soft interior stays moist and doesn't spread too much.
- The burrata should be cold and creamy in contrast to the dressed greens around it.
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Ready when: Burrata is placed and creamy interior is visible on each salad
Tip: Add the burrata at the very last moment before serving so it stays cold and the delicate creamy center doesn't warm up from the dressed salad.
Finish with Granola and Basil
- Sprinkle each salad with about 3 tablespoons (about 1/4 cup or 25 grams) of granola, distributing it generously around the burrata so it's visible against the soft cheese and creates a nice crunch with each bite.
- Drizzle any remaining yogurt vinaigrette around each plate in small drops.
- Scatter fresh basil leaves (whole or torn) over the top for freshness and visual appeal.
- Serve immediately while the greens are still cool and the granola is still crisp.
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Ready when: Granola and basil are added, salad is ready to serve
Tip: Add the granola at the absolute last moment before serving—if it sits in the dressing, it will soften and lose its crispy texture.
Good to know
Tips
- Quality burrata is essential—look for one made recently with a soft, creamy center that feels delicate, not firm. Poor-quality burrata will be tough and rubbery.
- The yogurt vinaigrette is intentionally lighter than traditional oil-based dressings so it won't overwhelm the delicate burrata cheese. If you prefer more dressing, simply double the recipe—it keeps well.
- Choose a granola with larger pieces and minimal added sugar or honey; a savory, nutty granola with seeds works best. Avoid overly sweet varieties that will clash with the fresh tomatoes and creamy cheese.
- This salad celebrates ingredient quality—use ripe, flavorful cherry tomatoes and freshly picked basil for the best results. A good farmer's market burrata and quality olive oil will make all the difference.
Make ahead
The yogurt vinaigrette can be made up to 8 hours ahead and refrigerated in a covered container. Prepare the salad vegetables (wash, dry, and chop) and store them in separate covered containers in the refrigerator until serving. Do not dress the greens, add burrata, or sprinkle granola until you are ready to serve, or the salad will become soggy and the granola will lose its crunch.
Storage & reheating
This salad is best served immediately and does not store well once assembled. Leftover yogurt vinaigrette keeps refrigerated in a covered container for up to 3 days. Leftover undressed greens can be stored in a paper towel-lined container in the refrigerator for up to 2 days. Do not store dressed salad, burrata, or granola together as they will not keep quality.
Substitutions
- plain Greek yogurt, full-fat → Labneh or strained regular yogurt. Labneh is even creamier and thicker than Greek yogurt. If using regular yogurt, use 3/4 cup and increase the olive oil to 3 tablespoons for better consistency and body.
- savory or neutral granola → Toasted breadcrumbs, crushed pita chips, or homemade croutons. For a more traditional Italian approach, use seasoned toasted panko breadcrumbs or homemade croutons for a different style of crunch without sweetness.
- mixed salad greens or baby arugula → Baby arugula, baby spinach, or field greens. Use any tender, delicate greens. Arugula adds a peppery flavor that complements the creamy burrata beautifully. Avoid tough kales and romaine.
- fresh basil → Fresh mint, oregano, or a combination of basil and mint. Fresh mint adds an unexpected brightness; oregano is more traditionally Italian. Use the same amount (3 tablespoons chopped) as the basil.
