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By now you know how much I love burrata. I mean, how could you not? It goes perfectly with just about every flavor, but one of my favorite combos is citrus! The zesty fruit brings a delightful brightness to the heavy cheese, and the burrata tones down the zing with all its creamy goodness. Add it to nutty arugula, and *chef’s kiss*. This salad makes a fresh appetizer for warm weather soirees, but is also a delicious lunch for one or two.
For other burrata recipes, check out my Fall Harvest Burrata Salad, Fall Burrata Board, The Ultimate Burrata Board, Burrata & Balsamic Roasted Strawberry Crostini, and Burrata and Prosciutto Crostini.
How To Make This Citrus Salad
Ingredients
- 5 ounces baby arugula, washed
- Kosher salt and freshly ground black pepper, to taste
- Extra-virgin olive oil, to taste
- 1 8-ounce package burrata, torn into bite-sized pieces
- 1 navel orange
- 1 Cara Cara Orange
- 1 blood orange
- 1 cup roasted pistachio nuts, shelled
- Note: I generally eyeball ingredients so feel free to build the board accordingly with these ingredients so it looks evenly distributed.
Directions
- Place the arugula down on a large platter. Drizzle all over with olive oil, then sprinkle with salt.
- Cut the ends off the oranges, then sit cut-side up. Cut top to bottom, following the curve of the fruit, to remove the peel from the whole orange, then thinly slice crosswise into ¼-inch-thick rounds.
- Evenly distribute the citrus slices, burrata pieces, and pistachios on top of the arugula. Season with salt and pepper.
- Drizzle each piece of burrata with olive oil, and enjoy!
PS… Feel free to add balsamic vinegar or glaze for a little extra tangy sweetness.
When Are Oranges in Season?
Most types of citrus are best from late fall to early spring, but here’s a breakdown of the most common!
- Blood Oranges (December – April)
- Navel Oranges (November – May)
- Tangerines (November – May)
- Mandarin Oranges (January – May)
- Valencia Oranges (March – September)
- Cara Cara Oranges (December – April)
- Clementines (October – January)
Which Oranges Have Seeds?
For the most part, most oranges that aren’t “navel” have seeds! But here’s a list of oranges with and without seeds.
Seeds
- Valencia
- Blood Orange
- Tangerines
- Clementines (few seeds!)
- Mandarins (few seeds!)
No Seeds
- Navel
- Cara Cara
- Cuties & Halos are brands of mandarins that generally do not have seeds
How to Supreme an Orange
I chose to serve my orange slices in rounds, but you can also serve them as supremes! Supreming is basically a super chef-y way to serve orange segments. This technique not only allows you to remove the pith and peel of citrus, but also allows you to remove all of the membranes making it easy-to-eat and extra juicy.
Step 1: Make sure your knife is very sharp!
Step 2: Slice the ends off, then sit the orange up-right on a cut side.
Step 3: Slice the rind and pith off from top to bottom following the curve of the fruit.
Step 4: Set the orange on its side, and cut toward the center, along the edge of the natural segment’s membrane. Then slice along the adjacent side, allowing the supreme segment to come free. Repeat with the rest of the fruit segments!
(Take a peek at this helpful tutorial!)
Show Me Your Boards
I hope this post inspires you to create delicious salads. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Burrata & Citrus Salad
Ingredients
- 5 oz baby arugula washed
- Kosher salt and freshly ground black pepper to taste
- Extra-virgin olive oil to taste
- 1 8-oz package burrata torn into bite-sized pieces
- 1 Navel Orange
- 1 Cara Cara Orange
- 1 Blood Orange
- 1 cup roasted pistachio nuts shelled
Instructions
- Place the arugula down on a large platter. Drizzle all over with olive oil, then sprinkle with salt.
- Cut the ends off the oranges, then sit cut-side up. Cut top to bottom, following the curve of the fruit, to remove the peel from the whole orange, then thinly slice crosswise into ¼-inch-thick rounds.
- Evenly distribute the citrus slices, burrata pieces, and pistachios on top of the arugula. Season with salt and pepper.
- Drizzle each piece of burrata with olive oil, and enjoy!
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This is definitely one of my favorite salads! It’s the perfect combination of sweet and salty, so fun to piece together, and the crushed pistachios take it to the next level! Everyone in my family loves it!!
Now that it’s citrus season. Can’t wait to make this again. Easy to find ingredients and delicious!