This simple burrata salad with broccolini, green beans, sautéed courgettes (zucchini), and crunchy garlic croutons, dressed with a punchy salsa verde dressing, is delicious spring salad!
The shops are currently full of spring greens: beans, asparagus, broccolini / baby broccoli, and this salad recipe is inspired by a dish I ate recently in Tasmania. Creamy burrata cheese, crunchy seasonal green vegetables, silky courgettes / zucchini, golden croutons, topped with vibrant salsa verde. I could happily eat this salad for lunch every day!
Using the salsa verde as a dressing is a product of the abundance of parsley in the garden. Alongside parsley-rich quinoa tabbouleh, I have been using salsa verde and parsley sauces on so many dishes!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Burrata – or substitute with stracciatella cheese, or even ricotta.
- Broccolini – called tender stem broccoli if you are in the UK. Or baby broccoli or purple sprouting broccoli.
- Green beans – also called French beans or haricot vert.
- Courgette – also known zucchini. Sautéing these is an extra step, however the silky smooth texture of them goes very well with the other, more crunchy, vegetables.
- Italian Salsa verde – this is a zesty vegetarian salsa verde (without anchovies), made with parsley, mint, gherkins, capers, dijon mustard and lemon.
- Sourdough – crispy sourdough croutons add some crunch. If you don’t have sourdough, day old bread / slightly stale bread is best for croutons, or make bread crust croutons (a useful recipe if you have kids that don’t like crusts on their sandwiches!).
- Other vegetables – as this salad is a celebration of spring, please use what is in season where you are! Asparagus, peas (both sugarsnap or regular green peas), and lettuce would all be delicious.
How to make this spring salad recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Salsa Verde – place all the ingredients apart from the mustard and olive oil in to a mini blender and pulse to chop finely. Add the olive oil and check for seasoning.
- Croutons – tear the sourdough and cook in olive oil with garlic cloves until golden. (Italian salsa verde often contains raw garlic, however in this recipe I have used it with the croutons for a milder garlic flavour.)
- Cook the vegetables – I prefer to steam the green beans and broccolini, however you can boil them in salted water if you prefer. I recommenced cooking the types of vegetables separately so you can catch them as soon as they are cooked, and retain that crunch, bright colour, and texture.
FAQ
What is burrata made of?
Burrata is an Italian cows milk cheese made from mozzarella and cream.
Can I make this salad ahead?
You can make the croutons up to 5 days ahead and store in an airtight container at room temperature. Cook the vegetables and store in the fridge for up to 3 days. Make the salsa verde and store in an airtight container for up to 3-4 days. However I recommend plating the salad and adding the burrata just before eating.
My recipe tips
- For a protein packed salad, top with a fried or poached egg.
- If you love burrata salads, bookmark this peach burrata salad for the summer – so good!
- I’ve made the salsa verde without anchovies to make this a vegetarian salad, however if you would like to add 1-2 anchovies fillets in oil.
- If you want an extra zingy salad, these Italian marinated zucchini / courgettes would be delicious instead of the sautéed zucchini / courgette!
Make ahead/storage
When assembled, this salad is best eaten immediately. However if you have any leftovers, store in the fridge, covered, and enjoy the following day.
Why not try…
You may also like these other simple salad recipes:
Burrata Salad with Green Beans and Salsa Verde
Author: Robyn
This simple burrata salad with broccolini, green beans, sautéed courgettes (zucchini), and crunchy garlic croutons, dressed with a punchy salsa verde dressing, is delicious spring salad!
Equipment
- medium frying pan
- mini blender
- steamer or medium saucepan
Ingredients
Salsa Verde
- ½ bunch parsley
- 10 mint leaves
- 2 baby gherkins
- 1 teaspoon capers
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 125 ml olive oil
Croutons
- 1 slice sourdough
- 1 tablespoon olive oil
- 1 clove garlic peeled and cut into 3
- sea salt
Burrata Salad
- 2 balls burrata
- 1 bunch baby broccoli or broccolini or tenderstem broccoli
- 100 g green beans
- 1 small courgette sliced
- ½ tablespoon olive oil
Instructions
Make The Salsa Verde
- Place the parsley, mint, gherkins, capers, and lemon juice into a mini blender and pulse until finely chopped.
- Tip out into a bowl and stir in the mustard and the olive oil. Set side.
Make The Croutons
- Tear the bread into bitesize pieces. Add the oil to a medium sized frying pan and add the bread and the garlic.
- Fry over a medium heat for 5-7 minutes, turning occasionally, until the croutons are golden all over. Tip on to a plate, remove the garlic pieces, sprinkle with sea salt, and set aside. (Use the pan for sautéing the courgette / zucchini).
Cook The Vegetables
- If steaming the vegetables, steam the broccolini for 2-3 minutes, until just tender (until you can easily pierce with a sharp knife) and the green beans for 3-4 minutes, until just tender. If boiling, see the 'notes' below.
- As soon as the vegetables are cooked, either place into a bowl of iced water, or run under the cold tap to stop them from cooking.
- Wipe the pan used to cook the croutons with a bit of kitchen paper towel, add the olive oil and cook the sliced courgette over a high heat for 3-4 minutes, then flip over and cook for another 4 minutes, until golden all over. Set aside to cool slightly.
Assemble The Salad
- Arrange the broccolini, beans and courgette on a large serving plate.
- Carefully arrange the burrata on top (they are fragile), then sprinkle over the croutons and drizzle over the dressing.
- Serve straight away.
Notes
BOILING THE VEGETABLES
Bring a large pan of salted water to the boil.
- Broccolini / tenderstem broccoli – boil for 3-4 minutes, until tender.
- Green beans – boil for 5 minutes, until tender.
- The vegetables can be cooked and stored in the fridge, covered, for up to 3 days.
- The salsa verde can be made and stored in an airtight container in the fridge for up to 3-4 days.
- The croutons can be stored in an airtight container at room temperature for up to 5 days.
- Burrata – or substitute with stracciatella cheese, or even ricotta.
- Broccolini – called tender stem broccoli if you are in the UK. Or baby broccoli or purple sprouting broccoli.
- Green beans – also called French beans or haricot vert.
- Courgette – also known zucchini. Sautéing these is an extra step, however the silky smooth texture of them goes very well with the other, more crunchy, vegetables.
- Italian Salsa verde – this is a zesty vegetarian salsa verde (without anchovies), made with parsley, mint, gherkins, capers, dijon mustard and lemon.
- Sourdough – crispy sourdough croutons add some crunch. If you don’t have sourdough, day old bread / slightly stale bread is best for croutons, or make bread crust croutons (a useful recipe if you have kids that don’t like crusts on their sandwiches!).
- Other vegetables – as this salad is a celebration of spring, please use what is in season where you are! Asparagus, peas (both sugarsnap or regular green peas), and lettuce would all be delicious.
Nutrition
Calories: 381kcalCarbohydrates: 16gProtein: 5gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 0.4mgSodium: 152mgPotassium: 213mgFiber: 2gSugar: 4gVitamin A: 1694IUVitamin C: 60mgCalcium: 74mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Salsa Verde
- ½ bunch parsley
- 10 mint leaves
- 2 baby gherkins
- 1 teaspoon capers
- 1-1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ c olive oil
Croutons
- 1 slice sourdough
- 1 tablespoon olive oil
- 1 clove garlic peeled and cut into 3
- sea salt
Burrata Salad
- 2 balls burrata
- 1 bunch baby broccoli or broccolini or tenderstem broccoli
- 100 g green beans
- 1 small zucchini sliced
- ½ tablespoon olive oil
Instructions
Make The Salsa Verde
- Place the parsley, mint, gherkins, capers, and lemon juice into a mini blender and pulse until finely chopped.
- Tip out into a bowl and stir in the mustard and the olive oil. Set side.
Make The Croutons
- Tear the bread into bitesize pieces. Add the oil to a medium sized frying pan and add the bread and the garlic.
- Fry over a medium heat for 5-7 minutes, turning occasionally, until the croutons are golden all over. Tip on to a plate, remove the garlic pieces, sprinkle with sea salt, and set aside. (Use the pan for sautéing the courgette / zucchini).
Cook The Vegetables
- If steaming the vegetables, steam the broccolini for 2-3 minutes, until just tender (until you can easily pierce with a sharp knife) and the green beans for 3-4 minutes, until just tender. If boiling, see the 'notes' below.
- As soon as the vegetables are cooked, either place into a bowl of iced water, or run under the cold tap to stop them from cooking.
- Wipe the pan used to cook the croutons with a bit of kitchen paper towel, add the olive oil and cook the sliced zucchini over a high heat for 3-4 minutes, then flip over and cook for another 4 minutes, until golden all over. Set aside to cool slightly.
Assemble The Salad
- Arrange the broccolini, beans and zucchini on a large serving plate.
- Carefully arrange the burrata on top (they are fragile), then sprinkle over the croutons and drizzle over the dressing.
- Serve straight away.
Notes
BOILING THE VEGETABLES
Bring a large pan of salted water to the boil.
- Broccolini / tenderstem broccoli – boil for 3-4 minutes, until tender.
- Green beans – boil for 5 minutes, until tender.
- The vegetables can be cooked and stored in the fridge, covered, for up to 3 days.
- The salsa verde can be made and stored in an airtight container in the fridge for up to 3-4 days.
- The croutons can be stored in an airtight container at room temperature for up to 5 days.
- Burrata – or substitute with stracciatella cheese, or even ricotta.
- Broccolini – called tender stem broccoli if you are in the UK. Or baby broccoli or purple sprouting broccoli.
- Green beans – also called French beans or haricot vert.
- Courgette – also known zucchini. Sautéing these is an extra step, however the silky smooth texture of them goes very well with the other, more crunchy, vegetables.
- Italian Salsa verde – this is a zesty vegetarian salsa verde (without anchovies), made with parsley, mint, gherkins, capers, dijon mustard and lemon.
- Sourdough – crispy sourdough croutons add some crunch. If you don’t have sourdough, day old bread / slightly stale bread is best for croutons, or make bread crust croutons (a useful recipe if you have kids that don’t like crusts on their sandwiches!).
- Other vegetables – as this salad is a celebration of spring, please use what is in season where you are! Asparagus, peas (both sugarsnap or regular green peas), and lettuce would all be delicious.
Nutrition
Calories: 381kcalCarbohydrates: 16gProtein: 5gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 0.4mgSodium: 152mgPotassium: 213mgFiber: 2gSugar: 4gVitamin A: 1694IUVitamin C: 60mgCalcium: 74mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Salsa Verde
- ½ bunch parsley
- 10 mint leaves
- 2 baby gherkins
- 1 teaspoon capers
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ c olive oil
Croutons
- 1 slice sourdough
- 1 tablespoon olive oil
- 1 clove garlic peeled and cut into 3
- sea salt
Burrata Salad
- 2 balls burrata
- 1 bunch baby broccoli or broccolini or tenderstem broccoli
- 3½ oz green beans haricot vert
- 1 small zucchini sliced
- ½ tablespoon olive oil
Instructions
Make The Salsa Verde
- Place the parsley, mint, gherkins, capers, and lemon juice into a mini blender and pulse until finely chopped.
- Tip out into a bowl and stir in the mustard and the olive oil. Set side.
Make The Croutons
- Tear the bread into bitesize pieces. Add the oil to a medium sized frying pan and add the bread and the garlic.
- Fry over a medium heat for 5-7 minutes, turning occasionally, until the croutons are golden all over. Tip on to a plate, remove the garlic pieces, sprinkle with sea salt, and set aside. (Use the pan for sautéing the courgette / zucchini).
Cook The Vegetables
- If steaming the vegetables, steam the broccolini for 2-3 minutes, until just tender (until you can easily pierce with a sharp knife) and the green beans for 3-4 minutes, until just tender. If boiling, see the 'notes' below.
- As soon as the vegetables are cooked, either place into a bowl of iced water, or run under the cold tap to stop them from cooking.
- Wipe the pan used to cook the croutons with a bit of kitchen paper towel, add the olive oil and cook the sliced zucchini over a high heat for 3-4 minutes, then flip over and cook for another 4 minutes, until golden all over. Set aside to cool slightly.
Assemble The Salad
- Arrange the broccolini, beans and zucchini on a large serving plate.
- Carefully arrange the burrata on top (they are fragile), then sprinkle over the croutons and drizzle over the dressing.
- Serve straight away.
Notes
BOILING THE VEGETABLES
Bring a large pan of salted water to the boil.
- Broccolini / tenderstem broccoli – boil for 3-4 minutes, until tender.
- Green beans – boil for 5 minutes, until tender.
- The vegetables can be cooked and stored in the fridge, covered, for up to 3 days.
- The salsa verde can be made and stored in an airtight container in the fridge for up to 3-4 days.
- The croutons can be stored in an airtight container at room temperature for up to 5 days.
- Burrata – or substitute with stracciatella cheese, or even ricotta.
- Broccolini – called tender stem broccoli if you are in the UK. Or baby broccoli or purple sprouting broccoli.
- Green beans – also called French beans or haricot vert.
- Courgette – also known zucchini. Sautéing these is an extra step, however the silky smooth texture of them goes very well with the other, more crunchy, vegetables.
- Italian Salsa verde – this is a zesty vegetarian salsa verde (without anchovies), made with parsley, mint, gherkins, capers, dijon mustard and lemon.
- Sourdough – crispy sourdough croutons add some crunch. If you don’t have sourdough, day old bread / slightly stale bread is best for croutons, or make bread crust croutons (a useful recipe if you have kids that don’t like crusts on their sandwiches!).
- Other vegetables – as this salad is a celebration of spring, please use what is in season where you are! Asparagus, peas (both sugarsnap or regular green peas), and lettuce would all be delicious.
Nutrition
Calories: 381kcalCarbohydrates: 16gProtein: 5gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 0.4mgSodium: 152mgPotassium: 213mgFiber: 2gSugar: 4gVitamin A: 1694IUVitamin C: 60mgCalcium: 74mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!