Fast Recipes

Burrata with herb oil and cucumber

A simple, vibrant spring salad.

By Lisa Featherby
  • Serves 4
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Burrata with herb oil and cucumber
This vibrant spring salad is great served with grilled chicken or fish, or simply partnered with a crusty baguette as a light supper.


  • 1 telegraph cucumber, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 tsp white wine vinegar
  • 2 burrata (about 125gm each), to serve
  • Tarragon, to serve
  • Sliced sourdough bread or baguette, to serve
Herb oil
  • 2 cups soft herbs, such as chives, mint, flat-leaf parsley and basil
  • 125 ml (½ cup) olive oil
  • 1 small garlic clove, crushed


  • 1
    For herb oil, blanch herbs in a saucepan of boiling water until just bright green (5 seconds; see cook's notes p176). Drain, refresh in a bowl of iced water, then drain again and squeeze out excess water. Transfer to a jug with oil and garlic, and blend with a hand-held blender until smooth. Set aside for 5 minutes to infuse, then strain through a fine sieve.
  • 2
    Toss cucumber in vinegar and season well with salt to taste. Pull apart burrata and arrange on a serving plate, scatter cucumber on top, then drizzle with herb oil. Generously season with pepper to taste and top with tarragon. Serve with sourdough bread.