Burrata with Spring Salad and Garlic Toast

5 mins active10 mins totalMakes 2 servings
Silky, creamy, light, and a little indulgent, burrata has to be one of Italy’s finest inventions (and that’s saying a lot). Now that we have it in our marketplace, we’re taking every opportunity we have to devise simple lunches and and snacks around this gift from the dairy heavens.


8 oz fresh burrata

1 cup parsley, basil and chives (or any combination therein)

3 cups baby greens like pea greens or spigariello kale

1 radish, peeled and sliced thinly into half-moons

1 lemon, juiced

2-3 slices sourdough bread

A few cloves garlic

Olive oil


Step 1

Drain burrata in a colander lined with a paper towel—you don’t want to pierce the skin of the burrata, but you do want any extra whey (the watery stuff) to drain off.

Step 2

While it drains, toast your sourdough bread until golden brown (or even with a bit of char around the edges). Rub the finished toasts with a halved garlic clove and drizzle with olive oil.

Step 3

Fill a bowl with a glug of olive oil, a pinch of salt and the juice of one whole lemon. Add herbs, radish and greens and toss with the dressing.

Step 4

When your herb salad is ready, slice or tear the burrata into large chunks over the top of the greens. Lay a slice or two of toast on each plate and enjoy.