Irresistible Zucchini Burrata and Pesto Salad – Fresh & Flavorful Recipe

What Is Zucchini, Burrata and Pesto Salad?

At its heart, this zucchini, burrata and pesto salad is a simple Italian-inspired plate that celebrates a few key ingredients and lets them shine.

• Zucchini forms the fresh, tender base. It can be sliced into ribbons, grilled planks, or thin rounds.
• Burrata sits on top as the creamy centerpiece, ready to burst open and coat everything in its rich interior.
• Pesto acts as both dressing and flavor bomb, bringing the whole dish together with basil, garlic, nuts, and cheese.

Although it looks elegant, this salad is very straightforward to assemble. Most of the work is gentle prep: slicing zucchini, toasting a handful of nuts, and whisking or spooning pesto until it’s the perfect consistency for drizzling. The result is a platter that looks restaurant-fancy but feels utterly doable on a weeknight.

Why You’ll Love This Zucchini Burrata and Pesto Salad

A big reason this recipe is so appealing is the contrast in flavors and textures. Every bite balances something soft with something crunchy, something mild with something bold, and something cool with something slightly warm, depending on how you treat the zucchini.

Here’s what makes this zucchini, burrata and pesto salad so special:

• Layered flavors
  • Zucchini has a gentle, slightly sweet flavor that loves garlic, lemon, and basil.
  • Pesto adds intensity: basil, cheese, olive oil, and nuts create a punchy, aromatic sauce.
  • Burrata contributes a rich, milky creaminess that softens all the strong edges.
• Beautiful textures
  • Tender ribbons or slices of zucchini.
  • A creamy, almost spoonable center of burrata.
  • A little crunch from toasted nuts, seeds, or crispy breadcrumbs.
• Flexible occasions
  • Serve as a starter before pasta, steak, grilled seafood, or roasted vegetables.
  • Bring to summer barbecues and picnics as a show-stopping platter.
  • Enjoy as a light lunch with plenty of crusty bread to swipe through the sauce.

It’s also an ideal recipe for using up extra zucchini. If your garden is overflowing or your market has piles of it in high season, this salad gives you a way to showcase it in a way that feels polished, not repetitive.

Ingredient Overview – What You Need

Let’s walk through the components that make this zucchini, burrata and pesto salad so delicious. Choosing good ingredients doesn’t have to be complicated, but a few simple decisions can upgrade your final result.

Core Ingredients

• Zucchini Look for:
  • Small to medium zucchini that feel firm and heavy for their size.
  • Smooth, unblemished skin without soft spots.
  • Green or yellow varieties—both work beautifully and add color contrast if you mix them.
  Smaller zucchini usually have a more delicate texture and fewer large seeds, which makes them ideal for salads and quick cooking.
• Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is stretchy mozzarella, while the inside is filled with soft curds and rich cream, which spill out when you cut into it. Wikipédia Tips:
  • Use fresh burrata if you can; check the dates on the package.
  • For a large platter, one or two balls in the center look dramatic.
  • For individual plates, smaller “mini burrata” pieces are convenient and pretty.
• Pesto Classic basil pesto is made with:
  • Fresh basil leavesOlive oilNuts (often pine nuts, but walnuts or almonds work too)Aged Italian cheese such as Parmigiano Reggiano or pecorinoGarlic and salt
  You can use a high-quality store-bought pesto or make your own. The important thing is that it tastes vibrant, not dull or muddy.

Supporting Ingredients

Beyond the three stars, a few other ingredients help balance the salad:

• Olive oil – for brushing on zucchini before grilling, loosening the pesto, and finishing the salad.
• Acid – lemon juice or a mild vinegar adds brightness and keeps the zucchini from tasting flat.
• Salt and black pepper – simple but essential for bringing flavors into focus.
• Crunchy elements – toasted pine nuts, almonds, pistachios, sunflower seeds, or even crispy breadcrumbs.
• Fresh herbs – basil, mint, parsley, or chives scattered at the end boost aroma and make the plate look lively.
• Optional extras
  • Cherry or grape tomatoes
  • Peppery arugula or mixed salad leaves
  • Grilled or roasted vegetables like peppers or corn
  • Crusty bread, crostini, or grilled sourdough for serving

Tools and Prep Techniques

You don’t need fancy gear to make this zucchini, burrata and pesto salad, but a few simple tools will make your life easier and your presentation prettier.

Handy Tools

• A sharp chef’s knife and sturdy cutting board
• A vegetable peeler or mandoline for ribbon-slicing zucchini
• A grill pan, outdoor grill, or heavy skillet if you want grilled or seared zucchini
• A small skillet for toasting nuts or breadcrumbs
• A mixing bowl and a wide serving platter

Prepping the Zucchini

There are three main ways to prepare the zucchini for this salad:

• Raw ribbons
  • Use a vegetable peeler or mandoline to shave long, thin strips.
  • Toss gently with a pinch of salt and a drizzle of olive oil.
• Lightly sautéed slices
  • Slice zucchini into thin rounds or half-moons.
  • Sauté briefly in olive oil until just tender and golden in spots.
• Grilled or roasted planks
  • Slice zucchini into lengthwise planks.
  • Brush with olive oil, season with salt and pepper.
  • Grill over medium-high heat until tender with nice char lines.

Each method produces a slightly different texture and flavor. Raw ribbons are delicate and fresh, while grilled slices add a smoky edge that pairs beautifully with pesto.

Handling Burrata

To make the most of your burrata:

• Keep it chilled while you prep the rest of the salad.
• About 15–20 minutes before serving, take it out of the fridge so it can soften slightly.
• Place whole balls of burrata on the salad and let guests cut into them, or tear them into big chunks and scatter over the top.

Step-by-Step: How to Make Zucchini, Burrata and Pesto Salad

Now that you understand the ingredients and tools, let’s assemble the full zucchini, burrata and pesto salad from start to finish.

Step 1 – Prepare the Zucchini

1. Rinse and dry your zucchini.
2. Trim the ends.
3. Decide on the texture:
   • For ribbons, shave long strips with a peeler or mandoline.
   • For rounds, slice into thin coins.
   • For planks, slice lengthwise into strips.

If you’re keeping the zucchini raw, toss it with a light sprinkle of salt and let it sit for a few minutes, then pat dry. This helps remove excess moisture and keeps the salad from becoming watery.

If you’re grilling:

• Brush the slices lightly with olive oil.
• Season with salt and pepper.
• Grill over medium-high heat until tender and nicely marked.
• Let them cool slightly before assembling the salad.

Step 2 – Toast the Nuts or Seeds

1. Place your chosen nuts or seeds in a dry skillet over medium heat.
2. Stir or shake the pan frequently.
3. Remove from the heat once they smell toasty and look lightly golden.
4. Transfer to a plate to cool completely so they stay crisp.

This small step deepens their flavor and makes the salad feel more intentional and crafted.

Step 3 – Prepare or Adjust the Pesto

If you’re making pesto from scratch:

• Pulse or pound together basil, nuts, garlic, cheese, and salt.
• Stream in olive oil until you have a thick but spoonable sauce.

If you’re using jarred pesto:

• Spoon some into a small bowl.
• Stir in a little olive oil to loosen it if needed.
• Taste and adjust with extra cheese, lemon zest, or a pinch of salt.

You want a texture that’s thick enough to cling to the zucchini, but loose enough to drizzle.

Step 4 – Build the Zucchini Base

On a wide platter:

1. Arrange your zucchini ribbons, rounds, or planks in loose layers.
2. Drizzle with a small amount of olive oil.
3. Add a pinch of salt and freshly ground black pepper.
4. If you like, toss some of the pesto with the zucchini so it’s lightly coated before adding more on top.

This creates a flavorful base that will catch the creamy burrata and extra pesto later.

Step 5 – Add Burrata and Finish with Pesto

1. Place the ball(s) of burrata in the center of the platter, or tear into chunks and nestle among the zucchini.
2. Spoon pesto generously over the burrata and zucchini.
3. Scatter the toasted nuts or seeds over everything.
4. Add any optional extras: cherry tomatoes, arugula, grilled corn, or roasted peppers.

Take a step back and look at the platter. You want a mix of colors and textures with the burrata clearly visible and inviting.

Step 6 – Final Seasoning and Serving

Just before serving:

• Taste a piece of zucchini and a bit of burrata together.
• Adjust with:
  • A squeeze of lemon juice if it needs brightness.
  • A small drizzle of olive oil if it looks a bit dry.
  • A pinch of salt or black pepper if the flavors feel muted.

If you’re serving family-style, bring the platter to the table as it is and let someone cut into the burrata so the creamy center flows out in front of everyone. Serve with slices of crusty bread so nothing goes to waste.

Serving, Plating and Pairing Suggestions

Presentation matters with a dish like this, and a few thoughtful choices can make your zucchini, burrata and pesto salad look as impressive as it tastes.

Plating Ideas

• Rustic sharing platter
  Arrange everything on a big wooden board or a wide ceramic dish. Place a whole ball of burrata in the center, surround it with zucchini, and drizzle pesto over the top.
• Individual plates
  Build little nests of zucchini on each plate, add a spoonful of burrata, then finish with pesto, nuts, and herbs.
• Crostini style
  Serve toasted bread alongside and encourage guests to pile zucchini, burrata, and pesto onto each slice.

What to Serve With It

This salad loves company. Try pairing it with:

• Warm focaccia, ciabatta, or a crunchy baguette.
• Simple grilled fish, roasted chicken, or steak.
• A bowl of pasta dressed simply with olive oil, garlic, and maybe a few cherry tomatoes.

Storage, Make-Ahead Tips and Troubleshooting

Because burrata and fresh zucchini are at their best soon after assembly, this salad is ideal for making close to serving time. That said, there are parts you can prep ahead.

What You Can Prepare in Advance

• Make your pesto and keep it in the fridge in an airtight container with a thin layer of olive oil on top.
• Toast nuts or seeds and store them at room temperature in a sealed jar.
• Grill or roast zucchini slices and chill them; bring them closer to room temperature before serving.

Assembling the salad with fresh burrata and final pesto drizzle just before eating will give you the best texture and flavor.

Storing Leftovers

If you do have leftovers:

• Store them in an airtight container in the fridge.
• The zucchini will soften more over time, and the burrata will firm up when cold, but it will still be tasty the next day.

Troubleshooting Common Issues

• Salad seems watery
  • Pat zucchini dry after salting or rinsing.
  • Avoid overdressing with pesto and olive oil at the start; you can always add more later.
• Pesto feels too thick
  • Loosen it with a little more olive oil or a spoonful of plain water.
• Flavors taste muted
  • Add a pinch of salt and a squeeze of lemon juice.
  • Make sure your pesto is well seasoned.

FAQs – Zucchini, Burrata, and Pesto Salad

Can I eat zucchini raw in this salad?
Yes. Thinly shaved or finely sliced zucchini is lovely eaten raw, especially when it’s tossed with flavorful pesto and topped with creamy burrata.

Do I need to peel the zucchini?
No. The skin adds color and light texture. Just wash and dry the zucchini well; peel only if the skin is very thick or damaged.

Can I substitute mozzarella for burrata?
Absolutely. Fresh mozzarella, mozzarella pearls, or even soft goat cheese can stand in for burrata. The texture will be different, but the combination with zucchini and pesto still works beautifully.

Should burrata be served cold or at room temperature?
Many people prefer burrata closer to room temperature because the center becomes extra soft and silky, which is ideal for this kind of salad. Take it out of the fridge a little before serving so it has time to soften.

Can I use store-bought pesto?
Yes. A good-quality jarred pesto is perfectly fine. Taste it before using, and feel free to adjust with extra olive oil, grated cheese, or a squeeze of lemon juice.

Final Thoughts

This zucchini, burrata and pesto salad is one of those recipes that looks impressive but is wonderfully simple at its core. With just a few beautiful ingredients, a bit of attention to texture, and a generous hand with good pesto, you can transform everyday zucchini into a centerpiece dish that friends and family will remember.