Name: Citrus and Fennel Salad with Burrata Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1-2 fennel bulbs; 1 shallot; 1-2 citrus fruits (such as Orange or Sumo Citrus); 8 oz burrata (one large ball or two 4 oz balls); 2 tbsp chopped pistachios; 1 tbsp chopped mint leaves; Good quality olive oil (for drizzling); Flaky sea salt (to taste); Freshly cracked black pepper (to taste); Reserved fennel fronds (for garnish); 1/4 cup olive oil; 2 tbsp champagne vinegar; 2 tsp honey; Pinch of salt; Pinch of black pepper; Pinch of red pepper flakes (optional)

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Introduction

This Citrus and Fennel Salad with Burrata is a refreshing and elegant dish perfect for warm days or as a light starter. The combination of crisp fennel, juicy citrus, creamy burrata, and crunchy pistachios creates a delightful blend of textures and flavors.

A close-up view of a dish on a white plate showing three layers: the bottom layer is thinly sliced white fennel with a slightly translucent texture; the middle layer consists of bright orange slices arranged in a circular pattern; the top layer is a round, smooth white ball of burrata cheese, sprinkled with crushed green pistachios, a drizzle of olive oil, some black pepper, and small green fennel fronds scattered on top and around the plate. The plate sits on a white marbled surface, with a blurred white bowl and green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 fennel bulbs
1 shallot
1-2 citrus fruits, such as an orange or Sumo citrus
8 oz burrata (one large ball or two 4 oz balls)
2 tbsp pistachios, chopped
1 tbsp mint leaves, chopped
Good quality olive oil
Flaky sea salt
Freshly cracked black pepper
1/4 cup olive oil (for vinaigrette)
2 tbsp champagne vinegar
2 tsp honey
Pinch of salt and pepper
Pinch of red pepper flakes (optional)

Instructions

Step 1: Thinly shave the fennel bulb using a mandolin or a sharp knife, reserving some fennel fronds for garnish. Thinly slice the shallot and add both to a large mixing bowl. In a small jar, combine the olive oil, champagne vinegar, honey, salt, pepper, and red pepper flakes if using. Secure the lid and shake well until emulsified, or whisk in a bowl. Pour half to three-quarters of the vinaigrette over the fennel and shallot and toss gently to coat. Set aside.
Step 2: Peel the citrus fruits, removing any seeds, and slice into thin rounds. Arrange the dressed fennel mixture on individual plates or a serving platter. Layer the citrus slices evenly over the fennel, then drizzle the remaining vinaigrette on top. Place the burrata in the center and gently break it open. Sprinkle with chopped pistachios, drizzle with olive oil, and finish with flaky sea salt, fresh mint, reserved fennel fronds, and cracked black pepper. Serve immediately.

Tips & Variations

Use a mandolin for evenly thin slices of fennel and citrus to enhance the salad’s texture and presentation.
Substitute pistachios with toasted almonds or walnuts for a different nutty flavor.
Add a splash of fresh lemon juice to the vinaigrette for extra brightness.
For a spicier kick, increase the red pepper flakes or add a thin slice of fresh chili.

Storage

This salad is best enjoyed fresh, as the burrata is delicate and the citrus can lose its vibrancy. If needed, store the vinaigrette separately in the refrigerator for up to 3 days. Cut and peel citrus ahead of time and keep refrigerated. Assemble just before serving to maintain the crispness of the fennel and freshness of the ingredients. Leftovers can be refrigerated up to 24 hours but may need drizzling with a little fresh olive oil before serving again.

How to Serve

A dish with three main layers sits on a white plate over a white marbled surface: the bottom layer is thin, white, shredded pieces that look soft and light; the middle layer shows bright orange, round slices of citrus fruit arranged neatly in a circle; the top layer is a large white ball of soft cheese, cut slightly to reveal its creamy inside, sprinkled with small green herb leaves and crushed pistachios, and garnished with delicate green dill sprigs; a silver fork holds a piece of the citrus slice and some white shredded pieces on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of burrata?

Yes, fresh mozzarella or ricotta can be used as a substitute, but burrata offers a uniquely creamy texture that complements the salad best.

What is the best way to peel and slice citrus for this salad?

Use a sharp knife to remove the peel and pith carefully, then slice into thin rounds. Removing seeds helps keep the salad tidy and more enjoyable to eat.