Citrus Salad with Burrata and Marinated Shallot Vinaigrette

A Vibrant, Creamy, and Zesty Spring Showstopper

When it comes to spring dining, nothing satisfies quite like a refreshing, zesty salad — and this Citrus Salad with Burrata and Marinated Shallot Vinaigrette is the ultimate way to capture the brightness of the season on a plate. Bursting with juicy oranges, tangy grapefruit, and luscious burrata, then topped with a punchy marinated shallot vinaigrette, this salad is an irresistible celebration of flavor and color. It’s light, satisfying, and layered with contrasting textures — the crunch of shaved fennel, the creamy burrata, and citrus that’s both sweet and tart.

It’s easy to fall in love with citrus salads during the colder months when oranges and grapefruits are at their juiciest. But pairing those winter citrus fruits with vibrant spring greens and velvety burrata transforms this dish into a fresh, seasonal staple that belongs at your next brunch, lunch, or spring dinner.

Whether you’re hosting a spring gathering, preparing a weeknight dinner, or building out your healthy recipe repertoire, this salad is a recipe worth repeating.

🌿 Why This Citrus Salad is a Must-Try

• Seasonal Produce Highlight: Uses in-season citrus fruits, which means maximum flavor and nutrition.
• Restaurant-Worthy at Home: With minimal effort, you get a plate that looks as gorgeous as it tastes.
• Perfect for Spring Menus: Ideal for Mother’s Day, Easter brunch, or any light spring or summer meal.
• Endlessly Customizable: Easily adapt it to make it vegan, protein-rich, or fit different dietary needs.
• Elevated with a Homemade Vinaigrette: The marinated shallot vinaigrette is the secret weapon — it brings acid, sweetness, and complexity.

🍊 Ingredient Spotlight

Para a Salada:

• 2 blood oranges, peeled and sliced
• 2 navel oranges or cara cara oranges, peeled and sliced
• 1 pink grapefruit, peeled and segmented
• 1 small fennel bulb, shaved thin (reserve the fronds for garnish)
• 4 cups spring greens or baby arugula
• 1–2 burrata balls, torn into large chunks
• ¼ cup toasted pistachios, almonds, or hazelnuts (optional, for crunch)
• As folhas de hortelã fresca or fennel fronds
• Flaky sea salt e cracked black pepper

For the Marinated Shallot Vinaigrette:

• 1 medium shallot, finely diced
• 2 tbsp red wine vinegar or white balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 colher de chá de mostarda de Dijon
• 1 tsp honey or maple syrup
• ⅓ cup extra-virgin olive oil
• Sal e pimenta do reinoa gosto

🥣 How to Make the Marinated Shallot Vinaigrette

This vinaigrette is bright and tangy with mellow shallot notes that elevate the citrus salad beautifully. Here’s how to make it:

1. Marinate the Shallots
   In a small bowl or mason jar, combine the minced shallots with vinegar and lemon juice. Let it sit for 10–15 minutes to soften the raw flavor and infuse the vinegar with sweetness.
2. Whisk the Dressing Together
   Add Dijon mustard and honey. While whisking vigorously, slowly drizzle in olive oil until emulsified. Season with salt and pepper.
3. Gosto e Ajustar
   Want more zing? Add a splash of grapefruit juice. Prefer it sweeter? Add an extra touch of honey.

🥗 How to Assemble the Citrus Salad

Follow these simple steps for a stunning presentation:

1. Prepare the Citrus
   Slice off the top and bottom of the oranges and grapefruit. Using a sharp knife, cut away the peel and white pith. Slice into rounds or supremes for a refined look.
2. Shave the Fennel
   Use a mandoline or sharp knife to shave the fennel bulb as thin as possible. If preferred, soak the slices in ice water for 10 minutes to make them crisper and reduce sharpness.
3. Layer the Greens
   On a large platter or shallow bowl, scatter the arugula or spring mix.
4. Build the Salad
   Arrange citrus slices and fennel over the greens. Add dollops or torn pieces of burrata.
5. Dress and Garnish
   Drizzle the vinaigrette evenly over the salad. Garnish with fresh mint, fennel fronds, nuts, and a generous sprinkle of flaky sea salt and cracked pepper.

🍽️ Serving Suggestions

This salad is versatile — it works as:

• A starter for elegant spring dinner parties
• A brunch centerpiece alongside quiche or savory tarts
• A light lunch, paired with crusty bread or soup
• A refreshing side to grilled meats or seafood

Delicious Pairings:

• Grilled shrimp or scallops
• Herb-roasted chicken thighs
• Lemony couscous or farro salad
• Crispy chickpea fritters or falafel

🥑 Optional Add-Ons and Customizations

Make this salad your own! Here are some tasty variations:

🌱 Chickpea & Fennel Citrus Salad

Add ½ cup cooked or roasted chickpeas for plant-based protein and extra texture. This makes the salad more filling and adds a nutty element.

🥑 Add Avocado

Thinly sliced avocado adds buttery richness that complements both the burrata and citrus beautifully.

🥓 Add Crisped Prosciutto or Pancetta

For a savory depth, top with crisped cured meat. It plays beautifully off the sweetness of the citrus.

🧀 Swap the Burrata

No burrata? Use fresh mozzarella, ricotta, or goat cheese for a different creamy element.

🧅 Red Onion Substitute

If you don’t have shallots, thinly sliced red onions (quick-pickled or soaked in vinegar) can work in the vinaigrette.

🧊 Make-Ahead Tips and Storage

• Dressing: The vinaigrette can be made up to 3 days in advance and stored in the refrigerator.
• Citrus: Can be prepped a day in advance. Store slices between paper towels in an airtight container to avoid excess moisture.
• Fennel: Can be sliced and stored in ice water up to 24 hours ahead.
• Salad Assembly: Best assembled just before serving for optimal texture and freshness.

Leftovers? Store any undressed salad in the fridge for 1 day. If already dressed, consume within 4–6 hours for best quality.

🧠 Nutritional Highlights

This salad isn’t just pretty — it’s incredibly nutritious too.

Whether you’re looking to boost your immune system, eat lighter, or simply add more color to your plate, this salad has you covered.

🌸 The Perfect Spring Recipe

What makes this salad so special is how it captures the essence of spring — vibrant, refreshing, and full of life. As citrus meets creamy burrata and herby vinaigrette, it offers a harmony of flavors and textures that makes every bite exciting.

It’s the kind of dish that makes people stop and admire it before digging in. It’s just as perfect for special occasions as it is for a casual Tuesday lunch on the patio.

💬 Final Thoughts

Este Citrus Salad with Burrata and Marinated Shallot Vinaigrette is the type of recipe that you’ll want to return to over and over again. It’s unfussy but impressive, deeply flavorful yet light, and adaptable to whatever ingredients you have on hand. From intimate brunches to elegant dinners, it brings a sense of seasonality and sophistication to the table.

Don’t be surprised if your guests ask for the recipe — and don’t be shy about making a double batch of that vinaigrette. It’s liquid gold.