If you don’t consider yourself a salad person, have you ever tried one that is smothered in blueberry balsamic sauce and creamy burrata cheese? Because that could change things for you.

A plate of burrata and arugula salad with blueberry sauce and croutons.

Burrata is one of my favorite treat ingredients and it’s worth making a little bit of a fuss over, but considering how fancy this salad feels, it is actually super easy with minimal ingredients!

We have so many textures on this plate: fresh crisp rocket (arugula) leaves, dreamy creamy burrata, a rich sweet sauce, chewy croutons… and it all just comes together so perfectly.

Burrata can be pricey, but this recipe does justice to it and ensures you will enjoy every bite. That said, if you like the look of this and can’t get burrata, try it with some fresh mozzarella slices or bocconcini instead.

2025 Update: This recipe was originally published in 2014 but has been updated for 2015 with new photos and the following changes:

  • The croutons were added in – it makes the salad so much more substantial and gives us another vessel for the blueberry sauce.
  • The blueberry sauce is now for half the original quantity, which is about right for one salad (instead of making a larger batch and having leftovers).
  • Added lemon wedges for serving.

Ingredients & Easy Swaps

Ingredients required for blueberry burrata salad.

Joining the party today we have:

  • A ball of burrata cheese – you can use sliced buffalo mozzarella or bocconcini balls if you need to. You won’t get the creaminess, but it will still be enjoyable.
  • Torn sourdough for crouton making, but you could use ciabatta or any other sturdy bread. Stale bread is good here! If you don’t want to make croutons, just serve the salad with some crostini or toasted slices of baguette or pita bread and you can scoop the burrata onto it.
  • Arugula (rocket) – These are really the perfect leaves for this salad, with their peppery flavor, but baby spinach could work if necessary.
  • Basil leaves – You can leave them out if necessary but they add a nice summery kick.
  • Blueberries, balsamic vinegar, honey and lemon juice – to make the blueberry sauce. Feel free to use maple syrup instead of honey or lime instead of lemon.
A plate of burrata and arugula salad with blueberry sauce and croutons.

More Ideas for Burrata Lovers

A plate of burrata salad with blueberry sauce

Blueberry Burrata Salad

A simple burrata salad that feels gourmet, with a luscious blueberry balsamic sauce and pan fried croutons. You won't believe how easy it is to prepare, and all the components can be made ahead of time for easy entertaining!
2 meal sized servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
5 from 2 ratings
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Ingredients

  • 7 oz (200 g) ball of burrata
  • 2-3 cups (1.76 oz) arugula (rocket)
  • 1 handful fresh basil leaves
  • 1 cup torn sourdough or ciabatta bread, from 2-3 slices
  • olive oil, for frying
  • lemon wedges, for serving

For the blueberry sauce

  • ¾ cup (100 g) blueberries
  • 1 tsp honey
  • 1.5 tsp balsamic vinegar
  • 1 tsp lemon juice
  • A few grinds of black pepper

Instructions 

  • First, prepare the blueberry sauce. Add all the ingredients in a saucepan and simmer over a low heat for 10-15 minutes. It will all melt together and thicken as the blueberries start to break up. Stir often. When you're satisfied with the consistency, remove from the heat and let it stand for about 10 minutes so it's not piping hot when you serve it.
  • Make the croutons. Heat a shallow layer of olive oil over a low-medium heat in a frying pan. Add the pieces of bread to the pan and allow them to slowly fry, until they are golden and crisp. It will take 3-5 minutes depending on your heat and you will want to toss them a few times during this process. Add a little salt and pepper to taste, especially if you are using a less flavorful bread. Don't worry if you can't get every crouton evenly toasted on each side – it will be fine.
    Once they are ready, remove from the heat and set aside until it's time to serve.
  • Assemble the salad. First, place the rocket and basil leaves on the plate. Add the croutons and burrata (you can leave the burrata whole or slice it – either way works). Drizzle the blueberry sauce over the top and serve immediately, with lemon wedges for squeezing.
    A plate of burrata salad with blueberry sauce
Cuisine: European
Course: Salads
Author: Christine Melanson
Serving: 1g, Calories: 461kcal, Carbohydrates: 20g, Protein: 19g, Fat: 39g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 70mg, Sodium: 92mg, Potassium: 145mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1252IU, Vitamin C: 10mg, Calcium: 572mg, Iron: 1mg