This Citrus and Fennel Salad with Burrata is fresh, elegant, and incredibly easy to pull together. It's a perfect winter lunch and great for entertaining or for when you want something fresh and beautiful on the table.
This is the kind of winter salad I dream about. Fresh, sweet, tangy, creamy, honestly all the things. I made it for a group of friends just after Christmas, and they haven't stopped asking for the recipe since. Which is why I am so thrilled to share it with you all now!
You can use almost any citrus you like for this recipe, oranges, clementines, even a sweet grapefruit, but I'm especially fond of using Sumo Citrus. If you've never had one, they're kind of like a bigger, juicier, sweeter clementine: easy to peel, usually seedless, and perfect for this salad. Paired with shaved fennel (a very underrated vegetable, in my opinion), a tangy dressing, and creamy burrata, this is the salad to make during citrus season. I hope you love it as much as we do!
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Equipment
For this recipe you will need:
- Cutting board and sharp knife
- Mixing bowl
- Mandolin (optional): You can absolutely use a sharp knife to cut the fennel and shallot as thin as possible. But if you want a uniform, shaved like cut I do recommend using a mandolin. I like this Oxo Mandolin, but it is VERY sharp so be sure to take safety precautions and read the instructions carefully to avoid cutting your fingers.
Ingredients & Substitutions
- Fennel bulb - You'll need 1 large or 2 small fennel bulbs for this recipe. I usually get around 2 cups of shaved fennel (not packed). But this recipe is very flexible so if you have a little more or a little less it's no problem. Just be sure to save some fennel fronds to garnish with.
- Shallot - You could also use about ⅓rd of a red onion.
- Citrus - I recommend using Sumo Citrus for this recipe if you can get ahold of it. It also works great with a variety of oranges, clementines or even a sweet grapefruit.
- Burrata - I typically get this tub with 8 oz of burrata in two 4 oz balls. You can also get 1 large ball of burrata.
- Pistachios - I tend to use salted, roasted pistachios for extra flavor but you could also use unsalted. You can substitute with toasted chopped almond or toasted pine nuts if preferred.
- Mint - I love the flavor fresh mint give this salad but feel free to omit if preferred.
- Olive oil - I high recommend using a good quality finishing olive oil, such as Graza's Drizzle Olive Oil.
- Flaky sea salt - What isn't made better by a sprinkle of flaky sea salt? I highly recommend Maldon Sea Salt Flakes.
- Champagne vinegar - You can substitute with white wine vinegar in a pinch.
- Honey - You can also use hot honey for a little added heat.
- Red pepper flakes - Totally optional. Only if you want a little extra kick.
Step-by-Step Photos
Recipe FAQs
You can prep the components ahead of time, but I recommend assembling just before serving. Shave the fennel, slice the shallot, and mix the vinaigrette in advance, then assemble with the citrus and burrata right before eating for the best texture.
A mandoline works best for super-thin slices, but a sharp knife will do the job just fine. Just aim for thin, even slices so the fennel stays crisp and tender.
This salad works beautifully as a light winter lunch or as a starter alongside roasted chicken, fish, or a simple pasta. It's also great on a holiday or dinner-party table when you want something fresh to balance richer dishes.
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Made this Citrus and Fennel Salad with Burrata? Let me know what you think in the comments!
Recipe
Citrus and Fennel Salad with Burrata
Equipment
- Mandolin
- Cutting board and sharp knife
- mixing bowl
Ingredients
- 1-2 fennel bulbs
- 1 shallot
- 1-2 citrus fruits, such as an Orange or Sumo Citrus
- 8 oz burrata As on large ball, or in two 4 oz balls
- 2 tablespoon pistachios, chopped
- 1 tablespoon mint leaves, chopped
- good quality olive oil
- flaky sea salt
- freshly cracked black pepper
For the Champagne Vinaigrette
- ¼ cup olive oil
- 2 tablespoon champagne vinegar
- 2 teaspoon honey
- pinch of salt and pepper
- pinch of red pepper flakes optional
Instructions
- Thinly shave the fennel bulb using a mandolin or a sharp knife, reserving some of the fennel fronds for garnish. Thinly slice the shallot and add both to a large mixing bowl.In a small mason jar, combine all of the champagne vinaigrette ingredients. Secure the lid and shake well until fully emulsified (you can also whisk the dressing together in a bowl if you prefer).Pour about half to three-quarters of the vinaigrette over the fennel and shallot and toss gently to coat. Set aside while you prepare the rest of the salad.
- Peel the citrus and slice into thin rounds, removing any seeds if needed.Assemble the salad by arranging the dressed fennel mixture on a individual plates or a serving platter then layer the citrus slices evenly over the top. Then evenly pour on the remaining vinaigrette. Place the burrata in the center of the salad and gently break it open slightly.Sprinkle with chopped pistachios, then finish with a drizzle of olive oil, flaky sea salt, fresh mint, reserved fennel fronds, and freshly cracked black pepper. Serve immediately and enjoy!
Amy
This salad was incredibly tasty and delicious perfect as a light lunch.
Lucy
This is the most amazing combination of flavors. A great change from the boring salads I've been used to eating!
Tamara
Bright citrus, crisp fennel, and creamy burrata make this salad feel effortlessly elegant. Fresh, simple, and perfect for the table.
Swathi
Citrus and fennel salad with burrata is delicious and so fresh tasting. I am going to make it again.
Elle
This salad was SO good. So different from anything I usually make, but so glad that I gave it a try! Loved the mix of flavors.
jamjarkitchen
So glad you enjoyed it!