Berry Fennel Burrata Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fresh strawberries and raspberries mingled with crisp fennel slices and creamy burrata. Spiced with crushed fennel seeds and pink peppercorns, zested lemon, and a honey-citrus marinade. Lightly soaked fennel for crunch. Drizzle of olive oil and sprinkle of sea salt. Served alongside grilled naan bread for a textured contrast.
Prep:
22 min
Cook:
0 min
Total:
22 min
Servings:
4 servings
#salad
#burrata
#summer
#vegetarian
#Mediterranean
Berries and spice. Crunch and cream collide. Bright lemon juice tangs against sweet agave. Fennel’s crisp freshness soaked cold then drained, a calculated chill. Pink peppercorns crackled with fennel seeds. Sometimes simple ingredients smash together showing contrast. Burrata, creamy and yielding, breaks calmly amidst vibrant fruit. Touched by olive oil and kissed by sea salt’s crystal crunch. Bread alongside to dip, to scoop, to hold it all. The dance of textures and temperatures makes each bite unpredictable. Complex but unforced. Like summer packed in a bowl, but with a twist from spice and time. The layering isn’t just flavor, but feel. Cold fennel snap, warming peppercorn prickle, berries soft but firm. Not sweet or sour, both. The ritual of prep draws you in—grinding, soaking, slicing—meditative. Then the explosion on the plate. Big breath. Eat with hands or fork. Share. Repeat.
Ingredients
Marinade
- 8 ml (1 1/2 c. à thé) fennel seeds
- 8 ml (1 1/2 c. à thé) pink peppercorns
- 170 g (1 1/4 cup) sliced fresh strawberries
- 1 organic lemon, finely grated zest
- 35 ml (2 1/2 tbsp) fresh lemon juice
- 15 ml (1 tbsp) agave syrup, plus extra for drizzling
- 1 ml (1/4 tsp) sea salt
Salad
- 1 large fennel bulb
- 110 g (3/4 cup) fresh raspberries
- 1 ball burrata 200 g, room temperature, halved just before serving
- 50 ml (3 1/2 tbsp) extra virgin olive oil
- Flower of sea salt
- Grilled flatbreads (such as pita or naan)
About the ingredients
Change quantities slightly. Use 1 1/2 teaspoons of fennel seeds and pink peppercorns instead of 1 teaspoon, amplifying spice tones. Use slightly less strawberries, 170 grams versus 210 grams, balancing the mix with a touch less sweetness. Agave syrup instead of honey keeps vegan in mind while adding a different, smooth sweetness. Lemon zest is fresh and zesty, never bottled, for brightness. Fennel bulb large enough so when sliced thinly and soaked, crunch is firm, never limp. Fresh raspberries add soft bursts, 110 grams this time. Burrata trimmed to 200 grams but kept creamy and luscious, crucial contrast with crunchy fennel. Olive oil bumped up for richer mouthfeel. Flatbreads swapped to include pita or naan, grilled for smoky char and chewiness. Sea salt as fleur de sel stays, coarse and crunchy, a textural boost. Each ingredient interacts in layers: spice, acid, cream, crispness, sweetness, salt. Care with soaking fennel to preserve crunch. An afternoon salad that doesn’t wilt, that sings in summer heat and holds coolness.
Method
Spiced Berries
- Grind fennel seeds and pink peppercorns together in a spice grinder or mortar and pestle until coarsely crushed. Transfer to a mixing bowl.
- Add sliced strawberries, lemon zest, lemon juice, agave syrup, and salt. Stir just enough to combine. Let marinade sit 15 minutes, gently infusing flavors.
Fennel Prep
- Thinly slice fennel bulb and fronds using mandoline or sharp knife. Keep fronds separate for garnish.
- Immerse sliced fennel in ice water for 12 minutes. This firms up its texture. Drain and pat dry thoroughly.
Assembly
- On a serving platter, evenly spread the fennel slices and disperse fennel fronds atop. Scatter fresh raspberries over fennel.
- Arrange burrata halves gently in center.
- Spoon spiced strawberry mixture evenly around burrata and fennel base.
- Drizzle olive oil across salad and finish with a light drizzle of agave syrup.
- Sprinkle with fleur de sel for crunch bursts.
- Serve alongside warm grilled flatbreads, tearing bread to scoop salad bites.
Cooking tips
Start grinding spices for infusing berry mix early. Coarse crushed fennel and pink peppercorns release aroma faster. Mix with sliced strawberries and lemon zest, juice, agave, and salt. Let sit 15 minutes instead of 10 to deepen flavor infusion, gentle stirring mid-way to redistribute liquids. Meanwhile, thinly slice fennel bulb and preserve fronds for freshness. Soak fennel in ice water 12 minutes, absorbing cold and crispness, a slight increase from original 10 minutes. After draining and patting dry, create your salad base with both fennel slices and lighter fronds for color and crunch. Scatter fresh raspberries next for sudden bursts of softness. Burrata, halved just before serving to keep shape but show creamy interior, should be at room temp for smoothness. Arrange on top or center. Drizzle good quality olive oil liberally for richness that cuts the tartness. Drizzle agave syrups sparingly atop just before serving for little sweet pockets. Finish with fleur de sel to contrast softness and juice. Serve immediately with warm grilled flatbreads or naan, perfect to scoop and absorb juices. Timing is key—don’t let anything sit too long after assembly or burrata gets cold and stiff. Hands-on eating encouraged for tactile fun and sharing. Eat fresh, with neglect for fuss, but care for balance and texture interplay.
Chef's notes
- 💡 Use a spice grinder for fennel and pink peppercorns. Coarse grind. Not too fine. Let it sit. They blend flavors well. Don't rush this step. Timing is key.
- 💡 Slice fennel bulb super thin. Mandoline makes it easy. Important. Ice water soak for crunch. 12 minutes max. Drain then dry well. Keep texture firm, no limp.
- 💡 Let berries marinate a full 15 minutes. They absorb all flavors. Stir gently halfway. Don't crush the strawberries. Keeping shape adds to the presentation.
- 💡 Good olive oil is crucial. Generous drizzle at the end enhances flavors. Quality matters for a rich finish. Balance with sweetness of agave syrup well.
- 💡 Burrata is best at room temperature. Halve just before serving. Creamy interior needs to show. Adds to the contrast of textures. Don't overthink presentation.
Common questions
How to adjust spice levels?
Increase fennel seeds. Add more peppercorns. Balance flavors with berries. Adjust sweetness too. Don't forget lemon for acid.
Can I use different fruits?
Yes, try blueberries or blackberries. Adjust acidity with extra lemon juice. Keep balance in mind. Explore various combinations.
What if the fennel is too firm?
Soak longer in ice water. Ensure it’s sliced thin. Don't let it sit too long after draining. Freshness is essential here.
How to store leftovers?
Keep salad in an airtight container. But salad wilts, best eaten fresh. It holds up a few hours. Burrata gets less creamy over time.
