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+ servings

Tomato Burrata Salad with Homemade Pesto without Pine Nuts | Burrata Caprese Salad with Pesto Dressing

Apulian Burrata is no doubt one of the best foods that come from Italy, so please… take 5 minutes for yourself and blitz some pesto dressing up!
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 2 portions
Calories 523 kcal


  • 125 g Burrata Cheese or Burratina
  • 12 Baby Plum Tomatoes
  • 12 Pitted Green Olives
  • 120 g Mixed Baby Leaves
  • 50 g Beetroot
  • 2 Mini Baguettes 50g Each

For the Pesto Dressing:

  • 15 g Fresh Basil Leaves
  • ½-¾ garlic clove fresh and peeled
  • 20 g Parmesan Cheese
  • 30 ml Olive Oil
  • Salt to taste


  • Bake the Mini Baguettes as per the instructions on the package – normally this will be at about 180 degrees Fan Oven for 8-10 minutes for the par-cooked ones, but always follow the instructions provided by the manufacturer.
  • Wash the baby leaves and try to dry as much as possible; to do so, you can either use a bag of pre-washed salad leaves, a salad spinner, or lightly shake the leaves in a clean tea towel, but do not press the leaves. You will want the leaves dry so the pesto can stick to them and the water won’t dilute the flavors. Once dry, put in the chosen serving platter.
  • Wash the baby plum tomatoes and cut in half and add them to the salad together with the olives and sliced beetroot; add the whole burrata to the center of the platter.
  • Time to prepare the pesto dressing: In a small food processor or upside-down grinder add the well-washed leaves of basil, garlic, parmesan, and 15ml of olive oil. Blitz for 10 seconds. Open the blending container, mix well with a spoon and add the remaining olive oil, then blitz again until the desired consistency is reached. Finally taste with salt (and extra virgin olive oil if wanted).
  • Drizzle the dressing all over the salad, then serve and enjoy!


Not many notes for this recipe, just alternatives:
If you prefer crunchy salad – like me most of the time – you can swap this with a mixed pack of crunchy leaves. The mixed leaves have different flavors, some are a bit bitter, some slightly sweeter, which make a great base for this simple dish.
You can swap green olives with black olives, as well as beef or any tomatoes really, instead of the baby plums.
If you feel like a rebel, add a pinch of crushed black pepper on top before enjoying!


Calories: 523kcalCarbohydrates: 35gProtein: 22gFat: 37gSaturated Fat: 13gCholesterol: 51mgSodium: 789mgPotassium: 854mgFiber: 5gSugar: 5gVitamin A: 5253IUVitamin C: 44mgCalcium: 594mgIron: 4mg
Keyword 30-Minute Meal, Burrata Salad Recipe, Homemade Pesto Recipe
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