Citrus and Fennel Salad with Burrata Recipe
A refreshing and vibrant Citrus and Fennel Salad featuring creamy burrata cheese, crunchy pistachios, and a zesty champagne vinaigrette. Perfect as a light appetizer or side dish, this salad balances the sweetness of citrus with the anise flavor of fennel and the richness of burrata.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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)
Champagne Vinaigrette
- 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)
Instructions
- Prepare the fennel and shallots: Thinly shave the fennel bulb(s) using a mandolin or sharp knife. Reserve some fennel fronds for garnish. Thinly slice the shallot and combine both in a large mixing bowl.
- Make the vinaigrette: In a small jar with a lid, combine olive oil, champagne vinegar, honey, salt, black pepper, and optional red pepper flakes. Secure the lid and shake vigorously until emulsified. Alternatively, whisk together in a bowl.
- Dress the fennel mixture: Pour half to three-quarters of the vinaigrette over the fennel and shallots. Toss gently to coat. Set aside to marinate while preparing the rest of the salad.
- Prepare the citrus: Peel the citrus fruits and slice into thin rounds, removing seeds if any.
- Assemble the salad: Arrange the dressed fennel and shallot mixture evenly on individual plates or a serving platter. Layer the citrus slices over the fennel mixture in an even layer, then drizzle the remaining vinaigrette over the top.
- Add the burrata and garnish: Place the burrata ball(s) in the center of the salad and gently break open slightly to allow creaminess to flow. Sprinkle with chopped pistachios, drizzle with olive oil, add flaky sea salt, chopped mint leaves, reserved fennel fronds, and freshly cracked black pepper.
- Serve: Serve immediately to enjoy the salad at its freshest.
Notes
- Use a mandolin or very sharp knife to thinly slice fennel and citrus for the best texture and presentation.
- Sumo citrus or any sweet citrus like blood orange or Cara Cara oranges work well for balanced sweetness and acidity.
- Burrata is best served fresh and at room temperature for creaminess.
- Adjust red pepper flakes according to your preferred spice level or omit for no heat.
- This salad is best enjoyed fresh to preserve the delicate textures of fennel and burrata.
Keywords: citrus salad, fennel salad, burrata salad, fresh salad, champagne vinaigrette, pistachio salad, Mediterranean salad, vegetarian appetizer
