Burrata Citrus Salad

Craving something fresh, vibrant and tasty? This Burrata and Citrus salad is served with a zippy dressing based on the Vietnamese dipping sauce called Nuoc Mam Cham. It is a delicious Vietnamese staple sauce that brings a balance of sweet, sour, salty and spicy to the creamy cheese and fresh citrus.

Usually paired with tomatoes and basil,  combining that creamy softness of the burrata with citrus and fresh herbs such as basil and mint is not only delicious and refreshing but so beautiful. And by mixing the citrus by using oranges, grapefruit, pomelo or mandarin you not only amplify the visual appeal of the salad with splashes of colour but the balance of sweet, tangy, and slightly bitter complements the burrata beautifully.

Those citrus flavours and creamy Italian cheese work so well with the Vietnamese dressing. Made with fish sauce, garlic, sugar, chilli, and lime juice, the flavours add a savoury and sweet dimension to the salad. Be mindful with the chilli, you only want a bit of warmth without overpowering the fresh, clean flavours of the cheese and citrus segments.

For the finishing touch, sprinkle over fresh mint and basil leaves. Not only do they add freshness and colour, they add a welcome herbaceous brightness no matter what season you may be in.

I hope you enjoy this recipe for Burrata Citrus Salad. Once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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I have two more favourite citrus salad recipes you may enjoy :

Thai Inspired Pomelo and Kale Salad

Tomato and Blood Orange Salad

Burrata Citrus Salad

Served with a Vietnamese inspired Nuoc Mam Cham dressing

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Ingredients

  

• 2 oranges Valencia or navel
• 2 blood oranges
• 1 large grapefruit
• 1 mandarin
• 1 ball burrata
• fresh mint and basil to garnish
• Dressing
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp white wine vinegar
• 1 tbsp lime juice
• 1 tsp dried chili flakes
• 1 garlic clove mashed

Instructions

 

• Whisk all the ingredients for the dressing together until the sugar has dissolved
• Peel and segment the citrus fruit over a bowl to catch the juice and save the juice for another recipe (or a Mimosa)
• Place the ball of burrata on a serving platter and surround it with the citrus segments
• Spoon the dressing on top and garnish with the fresh herbs
• Serve and enjoy