This Burrata and Blood Orange Salad is as simple as salad does. Oranges, cheese, small amount of leafy greens, simple salad dressing, and optional chia seeds – that’s all it takes.
The result is a creamy, yet piquant salad just bursting with fresh, citrusy flavours. And if you throw in some basil leaves as your greens, you get an added spicy and aniseed-like taste in there too.
I love burrata, and I love blood oranges. Serving them together in a single recipe is heaven to me, so this salad was always going to happen!
What are Blood Oranges?
Blood oranges are a type of oranges with a dark red flesh. Their colour is caused by the same pigment that gives you purple vegetables, anthocyanin. I feel a whole new post coming up, just on blood oranges, so look our for that!
There are 3 different varieties of them: Tarocco, Moro and Sanguinello. They have a fairly short season of just 2-3 months, apart from Tarocco, whose season is December to May.
Here in the UK, we start seeing them in December in select stores, which is great for all that festive cooking I do, both for work and for entertainment. But it’s really only in January and February that we get to enjoy them best, when they start appearing almost everywhere.
Blood oranges tend to be a touch sweeter than regular oranges, with hints of raspberry and with also a touch of bitter.
Can’t get Blood Oranges?
Use any firm, ordinary oranges, or even grapefruit. In fact, you could also use clementines, and decorate the plate with the segments, instead of using round slices, as in the images here.
Burrata and Blood Orange Salad Recipe
As mentioned above, this is super easy. All we do is:
- peel, then slice the blood oranges
- shred a small amount of greens, with some herbs like basil or parsley
- make a simple salad dressing
- arrange on a plate
- drizzle the dressing and scatter the chia seeds, if using
What is Burrata?
Burrata is a cheese pouch, to put it simply! It hails from Puglia (in Italy) and has been around since the early 20th century.
Burrata, which means buttery, is a pouch made of stretchy cheese much like mozzarella. This pouch holds a combination of fresh cream (panna in Italian) and leftover cheese scraps from making mozzarella. These cheese scraps are called stracciatella, meaning small rags.
Burrate (plural of burrata) come in different sizes. If you can get the small ones, use a small burrata per person on a single serving salad plate, for this Burrata and Blood Orange Salad.
If you can’t, use the large one, and make a bigger salad platter and share it.
Can’t get Burrata?
Use any cheese you fancy and slice it, crumble it or grate it and sprinkle it all over. Mozzarella balls (bocconcini in Italian) are perfect for this recipe too.
So not only is this Burrata and Blood Orange Salad easy to make, it’s highly adaptable too. Shall we get our aprons on?
More Burrata Recipes on LinsFood
More Blood Orange Recipes
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Burrata and Blood Orange Salad
- 2 x 100g (3.5 oz) burrata
- 4 blood oranges
- 1 handful salad leaves
- 10 basil leaves (or parsley sprigs)
- ½ tsp chia seeds (or sesame seeds, both optional)
- 2 Tbsp balsamic vinegar
- 2 Tbsp EV olive oil
- ½ Tbsp Dijon mustard
- juice from the blood oranges above
- pinch salt
- freshly ground black pepper
- Make the salad dressing and set aside.
- Peel, then slice the oranges into rings. Or slice, then cut off the skin, whatever is easier for you. Reserve all the juice that's released and mix into the dressing above.
- Roll the salad leaves and basil leaves into a chiffonade, and slice thinly.
- Take 2 salad plates and scatter the greens all over.
- Sit the burrata in the middle.
- Arrange the orange slices all around.
- Scatter the seeds all over.
- Drizzle the dressing on the salad, and finish off with more black pepper, if you fancy. Serve immediately.