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Citrus and Fennel Salad with Burrata Recipe

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4.1 from 56 reviews

A vibrant and refreshing Citrus and Fennel Salad with creamy burrata cheese, bright citrus slices, crunchy pistachios, and a tangy champagne vinaigrette. This light side dish combines crisp fennel, sweet shallots, and aromatic mint for a perfect burst of flavor and texture, ideal for spring or summer meals.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Salad 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, for drizzling
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste

Champagne Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp champagne vinegar
  • 2 tsp honey
  • Pinch of salt
  • Pinch of pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the fennel and shallot: Thinly shave the fennel bulbs using a mandolin or a sharp knife, reserving some fennel fronds for garnish. Thinly slice the shallot and combine both in a large mixing bowl.
  2. Make the vinaigrette: In a small mason jar, combine olive oil, champagne vinegar, honey, salt, pepper, and red pepper flakes if using. Secure the lid and shake vigorously until fully emulsified, or whisk together in a bowl.
  3. Toss fennel and shallot with vinaigrette: Pour about half to three-quarters of the vinaigrette over the fennel and shallot mixture. Toss gently to coat evenly and let it marinate briefly while preparing the other ingredients.
  4. Slice the citrus: Peel the citrus fruits and slice into thin rounds, carefully removing any seeds.
  5. Assemble the salad: Arrange the dressed fennel mixture on individual plates or a serving platter. Layer the citrus slices evenly on top, then drizzle the remaining vinaigrette over the salad.
  6. Add burrata and garnish: Place the burrata cheese in the center of the salad and gently open it slightly to expose the creamy inside. Sprinkle chopped pistachios over the salad, drizzle with additional olive oil, and season with flaky sea salt, fresh mint, reserved fennel fronds, and freshly cracked black pepper.
  7. Serve: Serve immediately to enjoy the fresh, vibrant flavors and the creamy texture contrast of burrata with the crisp salad.

Notes

  • Use a mandolin for uniformly thin fennel slices, or a sharp knife if a mandolin is not available.
  • Sumo citrus or blood oranges make excellent choices for unique flavor and color.
  • To make this salad vegan, substitute burrata with a plant-based cheese alternative or omit entirely.
  • The champagne vinaigrette can be adjusted in sweetness by adding more or less honey to your taste.
  • Salty, flaky sea salt highlights the flavors better than standard table salt.
  • Prepare the salad just before serving to maintain the texture and freshness of the ingredients.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side-Dish
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/citrus-and-fennel-salad-with-burrata-recipe/