Low Sodium Burrata Salad Recipe
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Jump to RecipeThis low sodium burrata salad recipe is a bright fresh appetizer, loaded with tomatoes and basil, & ready in 10 minutes. A simple side dish or salad that is elegant, delicious, and has no added salt!
This salad is creamy, flavorful, and covered in a tangy balsamic vinaigrette dressing. A simple make-ahead salad for entertaining, this low sodium burrata dish makes a fantastic summer appetizer for your next barbecue, cookout, or gathering!
Want more low sodium salads? Try our low sodium pesto pasta salad, low sodium Thai crunch salad, and our favorite low sodium creamy cucumber salad.
It’s officially feeling like summer – which means plenty of tasty bright salads with fresh produce and no-salt dressings! This low sodium burrata caprese salad recipe is our go-to summer appetizer, perfect with garden tomatoes and fresh basil. This is a great starter salad, but hearty enough to enjoy as a whole meal – served with thick and crusty low sodium bread.
If you like fresh mozzarella cheese, then you’ll love burrata! It’s firm enough to hold it’s shape like a mozzarella, but filled with creamy fresh cheese in the middle. It’s a great lower sodium cheese option too.
Why This Recipe Works
- It’s bright, fresh, creamy, and tangy!
- Filled with fresh produce and creamy cheese in each bite.
- This low sodium burrata dish requires no-cooking, making it perfect for a hot summer evening.
- Ready in 10 minutes, it makes for the perfect quick appetizer.
- Low effort, high reward!
- Anyone can successfully make this dish following our step-by-step photos and instructions below.
Ingredients You’ll Need
You can use any variety of tomatoes you like, I happened to use delicious sweet Campari tomatoes for this salad. If you’re making this in the summer, use any ripe, juicy, sweet tomato you can find. If you make this in winter, I recommend Campari tomatoes or cherry or grape tomatoes for their sweetness.
Low Sodium Burrata cheese can be a great low sodium choice! Burrata cheese looks like fresh mozzarella, but is filled with a creamy spreadable center! The burrata I get has just 60mg sodium per serving, making it a great low sodium option.
Fresh basil makes for a wonderful, herby addition to this salad. Plus tomatoes/basil/cheese is a classic combination!
Fresh salad greens make a great bed for the burrata. I like using arugula, which has a wonderfully sharp and vibrant flavor that pairs nicely with the cheese and tomatoes.
I made a quick balsamic vinaigrette with olive oil, balsamic vinegar, fresh garlic, and black pepper.
Additions and Substitutions
For the salad greens, if you didn’t want to use arugula, you could use baby spinach or any spring mix.
You could serve this salad with toasted bread slices, or low sodium garlic bread to spread the burrata on.
If you can’t find burrata cheese, fresh mozzarella packed in water would be an okay substitute (just not as creamy).
How To Make This Salad
Step 1: On a serving plate (or in a large serving bowl) add the arugula. Arrange the basil and tomatoes around the outside of the plate like a wreath, leaving the center empty.
Step 2: Add the drained burrata to the center of the tomatoes.
Step 3: In a small mixing bowl, add the olive oil, balsamic vinegar, fresh minced garlic, and black pepper. Stir well to combine.
Step 4: Pour the dressing over the salad: I like to cover the burrata cheese, tomatoes, and arugula.
Step 5: Serve immediately! To enjoy, pierce the burrata with a fork or knife, and scoop the creamy center with some fresh tomato and greens. Enjoy!
Recipe FAQs
While it depends on the brand of burrata cheese, the sodium content can vary from 60 -150 mg per serving. For a low sodium variety, BelGioioso burrata is the lowest I’ve found at just 60 mg per serving.
While this salad is best fresh, if you have leftovers you can keep them in an airtight container and refrigerate for up to 2 days. The greens may wilt a bit after being dressed.
Absolutely! Serving this salad with fresh peaches or strawberries instead of tomatoes would be a great summer addition.
More Low Sodium Appetizers You’ll Love
- Low Sodium Bruschetta
- Low Sodium Jalapeno Poppers
- Salt-Free Pico De Gallo Salsa Recipe
- Low Sodium Sour Cream and Onion Dip
- Low Sodium Cowboy Caviar Dip
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Low Sodium Burrata Salad
Equipment
- Serving Plate
- Mixing Bowl
Ingredients
- 4 cups arugula
- 4 medium tomatoes sliced
- ½ cup fresh basil
- 4 ounces burrata cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- ¼ teaspoon tellicherry black pepper
Instructions
- On a serving plate (or in a large serving bowl) add the arugula. Arrange the basil and tomatoes around the outside of the plate like a wreath, leaving the center empty.
- Add the drained burrata to the center of the tomatoes.
- In a small mixing bowl, add the olive oil, balsamic vinegar, fresh minced garlic, and black pepper. Stir well to combine.
- Pour the dressing over the salad: I like to cover the burrata cheese, tomatoes, and arugula.
- Serve immediately! To enjoy, pierce the burrata with a fork or knife, and scoop the creamy center with some fresh tomato and greens. Enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I loved developing this easy low sodium recipe for you – if you make it, please leave a rating and review and let us know how it went!
Totally digging the low-sodium twist on this burrata salad—so fresh and light!