Berry, Burrata, and Almond Salad

Why This Berry Burrata Almond Salad Is My Go-To Summer Salad

This berry burrata almond salad is exactly the kind of easy summer salad I want to make all season long. The first day of summer hit, and I already had a bucket list going, but my boys would have rolled their eyes if I added “make more salads” to it. Still, it was a personal goal, and this one kicked things off beautifully. I took it to a swim party with friends, and it was a hit. The sweet berries, creamy burrata, and crunchy almonds with that bright honey lemon dressing just work. Plus, Blue Diamond almonds are the official snack nut of Team USA Swimming, so it felt fitting for a poolside gathering. This salad is also perfect for the 4th of July with its red, white, and blue colors.

3 Reasons You’ll Love This Berry Burrata Almond Salad

• Texture contrast in every bite. The creamy burrata, crunchy almonds, and juicy berries keep things interesting from start to finish.
• No cooking required. This salad comes together in 10 minutes with just a whisk and a knife, perfect for hot days when you don’t want to turn on the oven.
• Simple, bright dressing. The honey lemon dressing is just four ingredients, but it lets the fresh fruit and cheese shine without overpowering them.

Key Ingredients for This Burrata Cheese Salad

• Burrata cheese, This fresh Italian cheese has a soft, creamy center that spreads over the greens when you cut into it. Look for a ball that feels firm but gives slightly when pressed. Use it within a day or two of buying for the best texture. If you can’t find burrata, fresh mozzarella is a good substitute.
• Blue Diamond Whole Natural Almonds, These raw almonds add a mild crunch. You can use any raw almonds, but Blue Diamond’s are consistent and fresh. Toasting them brings out more flavor, but it’s optional.
• Honey lemon dressing, Fresh lemon juice is key here; bottled juice won’t give the same bright flavor. Use a good extra virgin olive oil and adjust the honey to your taste. The dressing is simple but really ties the salad together.

Kitchen Tools for This Mixed Greens Salad

• Small bowl and whisk for the dressing
• Large bowl or platter for serving
• Chef’s knife and cutting board for slicing strawberries and cutting burrata
• Measuring spoons and cups

Tips for Making the Best Berry Burrata Almond Salad

Use the freshest berries you can find, ripe strawberries and blueberries make a big difference in flavor. Cut the burrata just before serving so it stays soft and creamy; if you slice it too early, it can start to weep and lose its texture. The almonds in this recipe are raw, but you can toast them in a dry skillet over medium heat for 3-4 minutes if you want a deeper, nuttier flavor. Just let them cool completely before adding to the salad. For the dressing, whisk the honey into the lemon juice first so it dissolves evenly, then stream in the olive oil while whisking. Taste and adjust the honey depending on how sweet you like it. Dress the salad right before you serve it, the greens will stay crisp, and the burrata won’t get soggy.

Easy Variations for This Berry Burrata Almond Salad

If you want to add protein, grilled chicken or shrimp work well without overpowering the flavors. For a different cheese, try fresh mozzarella or goat cheese, both are creamy and tangy. You can swap the strawberries and blueberries for raspberries, blackberries, or sliced peaches depending on what’s in season. If you don’t have almonds, pecans or walnuts add a similar crunch. For a dairy-free version, omit the burrata and add sliced avocado for creaminess.

What to Serve with This Summer Salad

This salad works as a light lunch on its own, but it also pairs well with grilled chicken, salmon, or steak for a heartier meal. I’ve brought it to potlucks and barbecues, and it always gets compliments. Because of the red, white, and blue colors, it’s a natural fit for 4th of July cookouts or Memorial Day gatherings. If you’re serving it as a side, keep the dressing on the side so guests can add their own.

How to Store Leftover Salad Components

This salad is best eaten right after it’s dressed, but you can prep the components ahead. Store the dressing in a sealed jar in the fridge for up to a week. Keep the greens, berries, burrata, and almonds in separate containers in the refrigerator. When you’re ready to serve, assemble and dress the salad. If you have leftover dressed salad, it will be soggy the next day, so only dress what you plan to eat.

Berry Burrata Almond Salad FAQs