Strawberry Burrata Salad with Strawberry Reduction

Meet your new favorite spring and summer salad: Strawberry Burrata Salad with Strawberry Reduction.

It layers thinly sliced fresh berries over peppery arugula and milky burrata, then finishing the whole thing with a glossy strawberry reduction sweetened with honey, maple, and a squeeze of lemon. Hand-torn basil and a few cracks of black pepper bring it into savory territory, while a generous drizzle of kyoord high-phenolic olive oil ties every element together – its herbaceous, peppery finish cutting through the cream and balancing the sweetness of the fruit.

It's the kind of dish that feels effortless but tastes considered. The strawberry reduction does most of the heavy lifting, transforming a pint of berries into a silky, spoon-coating sauce that tastes like the very best version of strawberry jam – concentrated, bright, just barely sweet.

And because high-phenolic olive oil holds up beautifully both in cooking and as a finishing drizzle, you get the full benefit of those polyphenols and that signature peppery kick from start to finish. Serve it with toasted sourdough or a warm baguette to catch every last drop of sauce. This is the salad you'll want to make all summer long.

Strawberry Burrata Salad with Strawberry Reduction

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This Strawberry Burrata Salad includes thinly sliced fresh berries over peppery arugula and milky burrata, finished with a glossy strawberry reduction sweetened with honey, maple, and a squeeze of lemon.

Author:

Dr. Limor Goren

Ingredients

For strawberry reduction:

• 2 cups chopped strawberries (around 1 pint)

• 1 tablespoon lemon juice

• 1 tablespoon honey

• 1 tablespoon maple syrup

• a pinch of salt

• 1 cup water

Directions

1. Combine all ingredients in a sauce pot. Bring to a quick boil and then simmer for about 10 minutes till strawberries are soft.

2. Transfer to a blend and blend till smooth

3. Strain puree back into original sauce pot and reduce to about 3/4 of a cup. This will take 10-20 minutes. and the consistency should be able to coat a spoon. Once it's cooled completely it will be even thicker.

4. Then prepare a burrata salad on a bed of arugula, burrata, thinly sliced strawberries, hand torn basil and black pepper. drizzle about 4-5 tablespoons of the sauce and a generous drizzle of olive oil. Serve with toasted sourdough or baguette.