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Blood Orange Salad Recipe with Burrata & Pesto
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Blood Orange Salad Recipe with Burrata & Pesto

Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Florentina


  • 4 blood oranges
  • 1 1/2 lb burrata cheese
  • 1/4 c pine nuts toasted
  • 10 leaves small basil
  • 1 tbsp extra virgin olive oil

Basil Pesto

  • 2 c basil leaves
  • 2 cloves garlic grated
  • 4 tbsp pine nuts
  • 1/2 c extra virgin olive oil
  • 1/4 c parmigiano reggianno grated
  • 1/2 lemon juiced
  • sea salt to taste


  • Using a sharp knife peel the blood oranges and cut them into thin slices.
  • Pat dry the burrata cheese and using your fingers tear it into big pieces. Place on a serving platter and surround with the sliced blood oranges.
  • Make the basil pesto. Add the 2 cups of basil leaves, garlic, pine nuts and the olive oil to the bowl of a food processor. Process until smooth and transfer to a bowl.
  • Stir the parmigiano reggianno cheese into the pesto together with the lemon juice. Adjust seasonings to taste with sea salt and more lemon juice.
  • Spoon the basil pesto over the blood oranges and burrata, sprinkle with the pine nuts and garnish with the basil.