Burrata, Blood Orange, and Fennel Salad

This stunning burrata, blood orange, and fennel salad is the epitome of sunshine on a plate. The vibrant hues of blood orange transport me to warm, sun-drenched shores - think golden hoops catching the light, sea breeze cooling sun-kissed skin, and a laid-back summer atmosphere.

Inspired by the beautiful weather this weekend, I wanted to create a dish that’s light, refreshing, yet bursting with flavour - and this one hit the spot.

I first fell in love with burrata at The Grosvenor Stockbridge a few years ago, where I tried it on one of their gorgeous sharing boards. The creamy, indulgent centre of burrata was a revelation, and since then, it has become a staple in my kitchen. Paired with the aniseed crunch of fennel, the bright citrus of blood orange, and the peppery bite of rocket, this salad is a perfect balance of textures and flavours.

Why You’ll Love This Salad:

• Light yet indulgent – the creamy burrata contrasts beautifully with the crisp fennel and juicy orange.

• Easy to prepare – minimal effort, maximum impact.

• Perfect for hosting – an elegant starter or side for barbecues and dinner parties.

Ingredients (Serves 2):

• 1 ball of burrata

• 1 blood orange, peeled and sliced

• 1 small fennel bulb, thinly sliced (use a mandolin for best results)

• 2 handfuls of wild rocket

• 1 tbsp apple cider vinegar

• 2 tbsp water

• Extra virgin olive oil (Verde from Two & One Olive Oil is my go-to)

• Fresh lemon thyme

• Fennel fronds (optional, for garnish)

• Sea salt & black pepper

Method:

Pickle the fennel – In a small bowl, combine apple cider vinegar and water. Add the thinly sliced fennel and let it sit in the fridge for 10 minutes. This softens the fennel slightly while enhancing its delicate flavour.

Assemble the salad – Arrange the rocket on a serving platter. Drain the pickled fennel and scatter it over the rocket. Layer the blood orange slices on top.

Add the burrata – Place the burrata in the centre of the salad. Drizzle generously with extra virgin olive oil, then season with sea salt and freshly cracked black pepper.

Garnish – Sprinkle with fresh lemon thyme and fennel fronds.

For an extra flavour boost – Grill a few blood orange slices for 1-2 minutes on each side, then squeeze their juice over the burrata before serving. This adds a deep caramelised citrus note that elevates the dish even further.

Serving Suggestions:

• Pair with sourdough or cornbread to soak up all the gorgeous juices.

• Serve alongside a BBQ feast as a refreshing, zesty side.

• Enjoy with a chilled glass of rosé or crisp white wine.

This salad is simple, elegant, and full of flavour—perfect for any occasion.

If you try it, let me know what you think! For videos and to join the conversation, check out my post on Instagram: https://www.instagram.com/p/DH2oLfVI6gZ/?img_index=1