Burrata Salad with Lemon EVOO & Pomegranate Balsamic Drizzle-The Little Shop of Olive Oils

Burrata Salad with Lemon EVOO & Pomegranate Balsamic Drizzle


  • 1 large ball of fresh burrata cheese
  • 4 cups mixed greens (like arugula, spinach, and red leaf lettuce)
  • 1 cup fresh raspberries
  • ½ cup cherry tomatoes, halved
  • ¼ cup Lemon Premium Olive Oil
  • 2 tablespoons Pomegranate Dark Balsamic Vinegar
  • Sea salt and freshly cracked black pepper to taste
  • Shaved Parmesan cheese for garnish
  • Fresh basil or microgreens for garnish


  • Begin by preparing the salad base. On a large platter or in a serving bowl, spread the mixed greens evenly.
  • Scatter the fresh raspberries and cherry tomato halves over the greens.
  • Carefully place the burrata ball in the center of the salad.
  • In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar until well combined. If you prefer a sweeter dressing, you can add a teaspoon of Franklin Raw Honey.
  • Drizzle the balsamic dressing over the salad, ensuring to pour some directly over the burrata.
  • Season the salad with a pinch of sea salt and freshly cracked black pepper.
  • Garnish with shaved Parmesan cheese and fresh basil or microgreens for a pop of color and added flavor.
  • Serve immediately, allowing guests to break into the creamy burrata so that its rich texture blends with the crisp salad and the tangy-sweet drizzle.
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