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Strawberry and Burrata Salad
Prep Time
10 mins
Total Time
10 mins

Delicious strawberry and burrata salad with celery and fresh tarragon. Best enjoyed during summer when strawberries are fresh and fragrant paired with a rosé of Pinot Noir. Recipe adapted from Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker.

Course: Appetizer, Salad, Side Dish
Servings: 4 servings
  • 1 cup sliced strawberries
  • 1/4 cup very thinly sliced celery hearts and leaves
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tbsp white wine vinegar (can use white balsamic instead)
  • 2 sprigs fresh tarragon, leaves picked
  • 2 4 oz balls of burrata cheese
  • sea salt
  • pepper
  1. Toss the strawberries, celery hearts and leaves, oil, vinegar, and tarragon leaves together in a small bowl. Season with salt and pepper.

  2. Place the burrata in the center of a shallow serving dish. Gently tear each burrata ball open to expose the creamy center. Drizzle the burrata with a bit of olive oil and sprinkle with salt and pepper. Spoon the strawberry salad around the burrata and serve.