If you're searching for a fresh spring salad recipe, our Burrata, Fennel and Orange Salad is the perfect seasonal dish. Light, vibrant and beautifully balanced, it combines creamy burrata with grilled fennel, sweet citrus and fragrant herbs.
At The Rabbit Hotel, our spring menus celebrate ingredients that feel bright and effortless. This burrata salad recipe captures everything we love about the season with simple ingredients elevated through flavour, texture and presentation.
Whether served as a light starter, a stylish lunch or a sharing plate, it’s a dish that feels both indulgent and refreshing.
BURRATA, FENNEL & ORANGE SALAD RECIPE
Ingredients (Serves 2–3)
Salad
- 2 large fennel bulbs
- 2 large oranges
- 2 balls burrata (about 125g each)
- Small handful fresh mint leaves
- Small handful fresh basil leaves
- 2 tbsp extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
Citrus Dressing
- 2 tbsp fresh orange juice (reserved from the oranges)
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- Pinch sea salt
Optional garnish
- Toasted pistachios or almonds
- A drizzle of aged balsamic
METHOD
1. Prepare the fennel
Trim the fennel bulbs and reserve any delicate fennel fronds for garnish. Cut each bulb lengthwise into wedges around 1–1.5cm thick, keeping the root intact so the wedges hold together.
Brush lightly with olive oil and season with sea salt and freshly cracked black pepper.
2. Grill the fennel
Heat a grill pan or barbecue to medium-high heat. Grill the fennel wedges for around 3–4 minutes per side until lightly charred and tender while still holding their shape.
Grilling softens fennel’s sharpness and brings out its natural sweetness.
3. Prepare the oranges
Using a sharp knife, remove the peel and pith from the oranges. Slice between the membranes to release clean orange segments.
Squeeze the remaining membranes to collect around two tablespoons of juice for the dressing.
4. Make the citrus dressing
In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil and a pinch of sea salt.
Taste and adjust if needed — the dressing should be bright, lightly sweet and well balanced.
5. Assemble the salad
Arrange the grilled fennel wedges on a serving platter. Scatter the orange segments across the fennel and tear over the mint and basil leaves.
Place the burrata in the centre and gently tear it open so the creamy interior blends into the salad.
6. Finish the dish
Spoon the citrus dressing over the salad and finish with fennel fronds, cracked black pepper and toasted pistachios or almonds if desired.
Serve immediately while the fennel is still slightly warm.
WHAT TO SERVE WITH BURRATA SALAD
This spring burrata salad pairs beautifully with:
- Grilled sourdough or rustic bread
- Light seafood dishes
- Seasonal vegetable plates
- A chilled Sauvignon Blanc or crisp white wine
It’s the kind of dish that works perfectly for long lunches, relaxed dinners or spring gatherings.
FREQUENTLY ASKED QUESTIONS
What is burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft outer shell and a creamy interior that makes it perfect for salads and seasonal dishes.
Can fennel be eaten raw or cooked in salads?
Yes. Fennel is delicious both ways. Raw fennel is crisp and fresh, while grilling or roasting it softens the flavour and adds sweetness.
What oranges work best in a fennel and orange salad?
Blood oranges are ideal because of their vibrant colour and slightly richer flavour, but standard navel or Valencia oranges work just as well.
