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Source of calcium and monounsaturated fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Green salad with burrata (180 g) has 256 calories. That works out to 142 calories per 100 g. It contains 6.8 g of carbs, 11 g of protein, 21.1 g of fat and 2.3 g of fiber. Its 135 µg of Vitamin K covers 113% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
256
KCAL / 180G
Carbs
6.8g
· 2% DV
Protein
11g
· 22% DV
Fat
21.1g
· 27% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 17% · Fat 73%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Total fat | 21.1 g | 27% |
| Saturated fat | 7.74 g | 39% |
| Trans fat | 0.22 g | |
| Sodium | 306 mg | 13% |
| Total carbohydrate | 6.8 g | 2% |
| Fiber | 2.3 g | 8% |
| Protein | 11 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 256 kcal |
| ½ piece (half) | 60 g | 85 kcal |
| 1 cup (small) | 90 g | 128 kcal |
| 100 g | 100 g | 142 kcal |
| 1 cup (chopped) | 110 g | 156 kcal |
| 1 piece (whole) | 120 g | 170 kcal |
| 1 cup (medium) | 140 g | 199 kcal |
| 1 serving (large) | 250 g | 355 kcal |
| 1 serving (extra large) | 330 g | 469 kcal |
Calculated from 142 calories per 100 g.
Green salad with burrata is a salad of leafy greens topped with burrata, a fresh cheese with a soft, creamy centre. It is often finished with olive oil and a bright dressing, and the cheese is usually added just before serving.
To make green salad with burrata, toss clean, thoroughly dried leaves with a light dressing, then place the burrata on top. Add ingredients such as tomatoes or herbs if you like, and cut into the cheese at the table so its creamy centre coats the greens.
A simple olive-oil-and-lemon dressing works well with green salad with burrata. The acidity balances the rich cheese without overpowering it; dress the leaves lightly before adding the burrata rather than mixing the cheese into the bowl.
You can wash and dry the greens for green salad with burrata ahead of time, but assemble it just before serving. Keep the leaves undressed and add the cheese at the end, since dressing wilts greens and cut burrata releases its creamy filling.
Burrata has a mozzarella-like outer shell and a soft filling of cream and cheese strands, while mozzarella is more uniformly firm. In green salad with burrata, that flowing centre makes the dish richer and creates a creamy element without a separate sauce.
Green salad with burrata is best served with the cheese cool rather than very cold. Letting it sit briefly out of the refrigerator can make its texture and flavour more noticeable; keep it chilled until shortly before serving.
Peppery arugula, tender lettuce, or a mix of salad leaves all work in green salad with burrata. Arugula brings a sharper contrast to the mild cheese, while crisp leaves provide texture; dry them well so the dressing does not turn watery.
Serve green salad with burrata with crusty bread, grilled vegetables, or a simply prepared main course. Bread is especially useful for scooping up the cheese filling, while strongly flavoured sauces can compete with the salad's delicate taste.
Yes, you can serve the burrata whole on green salad and let diners cut into it themselves. This keeps the creamy centre contained until serving and makes the salad look appealing; tear it into pieces only if you want cheese distributed throughout.
Leftover green salad with burrata is best eaten the same day, especially once dressed or cut. Refrigerate it in a covered container if you need to keep it briefly, but expect the leaves to soften and the burrata filling to lose its fresh texture.
Vitamins
Vitamin K
135µg · 113% DV
B2
0.32mg · 25% DV
B12
0.58µg · 24% DV
Folate
88.2µg · 22% DV
Minerals
Phosphorus
220mg · 31% DV
Calcium
288mg · 29% DV
Selenium
13µg · 24% DV
Iodine
32µg · 21% DV
Sodium
306mg · 13% DV
Potassium ⭐
369mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 256 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Green salad with burrata brings together leafy greens and burrata, the soft Italian cheese from Puglia with a creamy centre. It is often dressed simply with olive oil and lemon or vinegar, with tomatoes or other seasonal vegetables added for freshness.
The leaves offer a crisp, peppery contrast to the cheese’s delicate, milky richness. In Italy it may be served as a starter or a light meal; elsewhere, it works just as well for lunch or alongside grilled vegetables and bread. Burrata contributes protein and calcium, while olive oil adds monounsaturated fats. For a lighter plate, use a modest amount of dressing and let the greens make up most of the serving.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.74g
MONOUNSATURATED
9.54g
POLYUNSATURATED
1.89g
Omega 6:3 ratio 7.4:1
Above the ideal 4:1 (7.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.