Watercress Burrata Tomato Salad
Mediterranean Recipe

This salad truly shines in late spring and summer. That’s when tomatoes actually taste like tomatoes, sweet, juicy, and full of flavor. I always tell people not to rush this recipe in the middle of winter unless they can find really good quality tomatoes, because the difference is huge.

Personally, I love to have some fresh salads every day. When the temperature is very high, and you need something easy and super quick, this watercress salad is my perfect summer lunch.

Watercress is also at its best when it’s fresh and vibrant, and during these warmer months, it has that perfect peppery bite that balances the richness of the burrata and prosciutto.

Of course, we can make it any time of year, but if we want that wow factor, the kind that makes people ask for the recipe immediately, then seasonality really makes a difference here.

I usually start at a local market if I can. Tomatoes from a farmers’ market are almost always better because they’re picked ripe and haven’t traveled far. If that’s not an option, I look for heirloom or specialty tomatoes at a good grocery store.

For burrata, I like going to a deli or cheese shop where I know it’s fresh. Burrata is one of those things where freshness really changes the experience, so I always check the date if it’s packaged.

Prosciutto is best when it’s sliced fresh, nice and thin. If I have the option, I ask for it at the counter instead of buying pre-packed.

Watercress is usually easy to find, but I always look for bright green leaves that look crisp and lively. If it looks tired, it will taste tired.

And for olive oil and balsamic vinegar, I just go with something I trust. A good extra virgin olive oil and a balanced balsamic make all the difference in such a simple dish.

I get this question a lot, and the answer is yes, but with care. Since there are so few ingredients, every swap changes the final result a bit.

If I don’t have watercress, I usually go for arugula. It still gives that peppery kick, which is important. I wouldn’t use something too mild like regular lettuce because it just disappears in the dish.

If burrata isn’t available, fresh mozzarella works, but it won’t be as creamy. It’s still good, just a slightly different experience.

In case you don’t have prosciutto, you can use cured ham, but prosciutto has that delicate, slightly sweet saltiness that’s hard to beat.

And for the tomato, honestly, just use the best one you can find. It doesn’t have to be pink, but it does need to be ripe and full of flavor. That’s non-negotiable for me.

You can substitute olive oil with avocado oil. Also, balsamic vinegar can be substituted with white wine vinegar. I wouldn’t recommend using lemon juice, as it may be an aggressive taste with sweet pink tomato and soft burrata cheese.

I actually love serving this as part of a bigger meal. It works really well as a starter because it’s light and fresh, and it wakes up the palate without being too heavy.

This salad pairs well with Baked Rosefish or Oven Baked Turbot.

And if you love turkey, here is a very delicious Honey Baked Turkey Breast recipe. They pair so well together. It’s also great for sharing. If I’m having people over, I’ll put this in the middle of the table with a few other dishes, and it always disappears quickly. It just fits into so many situations without feeling out of place.

For a dessert, you can make Blackberry Cherry Cheesecake or Blueberry Tiramisu.

Here are my favorite tips and tricks to make this salad absolutely perfect.

One thing I always do is take the burrata out of the fridge a bit before serving. When it’s at room temperature, it’s so much creamier and more flavorful.

I also use a really sharp knife for the tomato. It might sound small, but clean slices make a big difference in both texture and presentation.

I like to season the tomato lightly first, then adjust everything at the end. It helps build flavor instead of just sitting on top.

And I’m always careful with the dressing. Just a light drizzle of olive oil and balsamic is enough. We want to enhance the ingredients, not cover them.

If we do have some left, I keep it in the fridge in a sealed container and try to eat it within 24 hours. The watercress will soften and the burrata won’t be quite the same, but it’s still enjoyable.

If I know in advance that I won’t use everything, I sometimes keep the components separate and only assemble what I need. That way, everything stays fresher longer.

When we serve this, we usually go for something light and refreshing to drink. A crisp white wine works beautifully because it cuts through the creaminess of the burrata and balances the saltiness of the prosciutto.

Sparkling wine – Portuguese espumante is also a great option. There’s something about the bubbles that makes the whole experience feel a bit more special.

If we’re not drinking alcohol, we like serving it with sparkling water and a bit of lemon or even a light iced tea. Something clean that doesn’t compete with the flavors of the salad.