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Burrata salad with courgette, basil, pistachios & pine nuts

While burrata is known to be infinitely better in its home country, freshly churned and packaged in its stretchy skin just before serving, there is not a lot we can do if we don't live in Italy. Don't lose hope though dear reader, as of course there are plenty of good makers of burrata outside Italy. Find a good cheese shop or, in France, a crèmerie, or a reputable dairy or cheese market. If all else fails, your supermarket will sell burrata and even then, it will still be delicious because burrata is just generally a delicious thing to eat.
Prep Time20 minutes
Cook Time0 minutes
Course: Appetizer, Lunch, Salad, Side Dish, Starter
Cuisine: Italian
Keyword: basil, burrata, courgette, pine nuts, pistachio
Servings: 4 as a side


  • 1 courgette
  • 2 tbsp extra virgin olive oil plus extra
  • 1 lemon or lime both zest and juice
  • Sea salt and freshly ground black pepper
  • A small handful of freshly torn basil
  • 2 tbsp pine nuts
  • 1 tbsp pistachios
  • 1 burrata
  • Black pepper and chilli flakes


  • First of all, take the burrata out of the fridge and its packaging 30 minutes before serving.
  • Take your courgette and peel it into ribbons with a peeler. Go all around the courgette until you have the seedy middle left which you can throw away. Put all the ribbons in a large bowl, sprinkle with the zest and juice of half of your lemon or lime, the 2 tbsp extra virgin olive oil, a pinch of salt and the basil. Toss altogether and set aside.
  • Toast the pine nuts and pistachios until a light gold colour. (If your pistachios are already 'grilled' no need to toast them.) Tip them into a bowl and cover with more extra virgin olive oil and add a pinch of salt.
  • Squeeze the excess water out of the courgette and plate in a serving bowl all wavy and ruffled. Top with your burrata and grind over some black pepper and add a sprinkle of chilli flakes.
  • Now, the best part - cut open the burrata and scoop out all the milky curds. Layer it all over the courgette, top with the nuts and oil, and add more basil and a little extra seasoning. Serve.