Burrata and Blood Orange Salad

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.

Estimated reading time: 4 minutes

burrata and blood orange salad
Burrata and Blood Orange Salad

The result of oranges, cheese, leafy greens and a simple salad dressing 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.

Chia Seeds are optional

Burrata and Blood Orange Salad Recipe

As mentioned above, this is super easy. All we do is:

  1. peel, then slice the blood oranges
  2. shred a small amount of greens, with some herbs like basil or parsley
  3. make a simple salad dressing
  4. arrange on a plate
  5. drizzle the dressing and scatter the chia seeds, if using
Creamy and citrusy

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

Asparagus and Burrata Salad (with Balsamic Dressing)
This asparagus and burrata salad is quick, easy and delicious, with a piquant balsamic dressing to contrast with the mild burrata and sweet asparagus.
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Caponata Recipe (fancy some Burrata with that?)
Caponata is a Sicilian tradition. It’s a cooked vegetable salad of eggplants, onions, celery, olives and capers, all in a delicious sweet and sour tomato base.
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This Roasted Butternut Squash with Burrata and spicy Basil Oil is a plate of beautifully contrasting flavours and textures: sweet, spicy, tangy and creamy.
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Roasted Butternut Squash with Burrata and Spicy Basil Oil

If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Burrata and Blood Orange Salad

Burrata and Blood Orange Salad

Burrata and Blood Orange Salad is a classy, yet super easy salad, perfect for entertaining. It's bursting with creamy, piquant and citrusy flavours.
5 from 11 votes
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Course: Appetiser, Salad
Cuisine: Italian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 411kcal
Author: Azlin Bloor
Cost: £2.75 ($3.55) per serving


Salad Ingredients

  • 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)

Salad Dressing

  • 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.


Calories: 411kcal | Carbohydrates: 7g | Protein: 18g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 52mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1091IU | Vitamin C: 18mg | Calcium: 547mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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8 thoughts on “Burrata and Blood Orange Salad”

  1. 5 stars
    This is such a delightful salad for a summer day Azlin. Loved it. I have not seen burratta here, I can use any other cheese

  2. 5 stars
    We just had something similar in a restaurant yesterday. Reading the menu, my husband asked what’s Burrata and, guess what, thanks to your post, I remembered the kind of cheese it was. So I went ahead and impressed him with my food vocabulary. We loved it so much that I instantly checked your recipe when back home. We’ll be making it very soon and quite often.

  3. Madeline McKnight

    5 stars
    I’m all set for tomorrow. This is our starter, your mushroom risotto is main, and the affogato is dessert. Last year we had your smoked salmon starter and that was just amazing. Looking forward to this, thanks Azlin.

  4. Joanie Bishop

    Made this for lunch today, and it was just amazing. I followed your recipe excatly. Thanks.

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