Recipes Salad:

Strawberry Burrata Salad

Athena Calderone
Strawberry Burrata Salad


1 Meyer lemon, sliced paper thin 

1/2 Lime, sliced paper thin 


1 Pint Strawberries, halved 

Pistachios, roughly chopped

Chive blossoms and fresh dill, for serving 


Pickled Shallots

3 medium shallots, thinly sliced

1⁄3 cup white wine vinegar

1 1⁄2 tablespoons sugar

1 1⁄2 teaspoons kosher salt

1⁄2 serrano chile, minced (optional)



1 Serrano chili, sliced thin (optional)

½ bulb Fennel, diced 

Fresh dill, roughly chopped 

Lime juice from 1-2 limes 

Olive oil 

Flaky sea salt

Teaspoon honey 

Teaspoon of capers


Place the shallot slices in a small bowl. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt, and chile (if using) to a simmer, swirling the pan to help the sugar dissolve. Pour the pickling liquid over the shallots and let them cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Combine chutney ingredients. Combine strawberries and chutney, allowing the strawberries to macerate before plating. 

Place lemon and lime slices on a platter, tear burrata haphazardly on top. Spoon strawberry-chutney mixture over burrata. 

Dollop pickled shallots on top. Sprinkle flaky sea salt and fresh cracked pepper.  Sprinkle chopped pistachios and torn fresh dill and chive blossoms on top!  

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