The Calabria Nduja and Burrata Salad recipe pays homage to the soul-stirring flavors of Southern Italy, a region celebrated for its bold ingredients and simple yet impactful cuisine. This dish is a culinary embrace between two standout ingredients—nduja and burrata—that embody the essence of Italian cooking.
Let’s start with nduja, the fiery heart of Calabria, a region nestled in the toe of Italy’s boot. This spicy, spreadable salume originated in Calabria and is widely cherished for its unique combination of smoked pork fat, chili peppers, and subtle spices. Its name is derived from the French word “andouille,” which hints at its origins influenced by French charcuterie during historical exchanges. Nduja’s characteristic spice level comes from an abundance of Calabrian chili peppers, making it a treasured ingredient for those who crave bold heat. Typically used as a savory spread for bread or a flavor enhancer for pasta sauces and stews, nduja’s versatility shines here as it’s lightly warmed and dotted throughout the salad. When its oils are released, this ingredient transforms the dish, infusing the greens and surrounding ingredients with a smoky, spicy depth.
Balancing nduja’s boldness is burrata, the creamy and delicate star that has its roots in Puglia, another southern Italian region. Burrata is a cousin to mozzarella, but its soft, interior stracciatella—long ribbons of cheese bathed in cream—makes it more luxurious. When torn open, burrata spills its silky contents, lending a richness and coolness to the salad that tempers the nduja’s heat. Its fresh, milky flavor acts as a palate-soothing counterpart, allowing the fiery notes of nduja to remain flavorful yet harmonious.
Complementing these primary ingredients is a medley of components inspired by the Italian garden. Peppery mixed greens form the vibrant base, while juicy, sun-ripened cherry tomatoes offer a sweet-tart balance that echoes Mediterranean sunshine in every bite. High-quality extra virgin olive oil—often referred to as “liquid gold” in Italian cuisine—brings a velvety, fruity layer that unifies the flavors. A drizzle of aged balsamic vinegar adds tangy complexity, and fresh basil offers herbal aromatics that conjure the scent of summer in the Italian countryside. Sea salt and freshly cracked black pepper elevate the dish’s natural flavors, ensuring every element shines.
This recipe is not just a salad—it’s a sensory journey through the culinary traditions of Southern Italy, where simplicity meets ingenuity. With its harmonious juxtaposition of creamy, spicy, and fresh, the Calabria Nduja and Burrata Salad is perfect for serving as a light yet indulgent starter or as the centerpiece for a casual lunch. Pair it with warm, crusty bread to scoop up every morsel, and perhaps accompany it with a crisp Italian white wine, such as Vermentino or Falanghina, for an authentic Italian dining experience.
Best of all, this salad showcases the Italian ethos in cooking: utilizing the freshest, high-quality ingredients to create bold, unforgettable flavors with minimal effort. It’s a testament to how a few thoughtfully chosen components can come together to tell a story—one of heat, comfort, and culinary heritage.
Calabria Nduja and Burrata Salad
Ingredients
- 200 grams mixed greens Preferably arugula, spinach, and rocket for a peppery taste
- 150 grams burrata cheese Fresh and at room temperature
- 50 grams nduja Spicy Calabrian spreadable sausage
- 1 cup cherry tomatoes Heirloom, halved
- 1 tablespoon (affiliate link)olive oil High-quality, fruity variety
- ½ tablespoon (affiliate link)balsamic vinegar Aged for depth of flavor
- 1 pinch (affiliate link)sea salt To taste
- ½ teaspoon cracked black pepper Freshly ground
- 1 handful basil leaves Fresh
Instructions
- On a large platter, arrange the mixed greens evenly.
- Break the burrata into smaller pieces gently with your hands and scatter them over the greens.
- Warm the nduja slightly in a pan over low heat to release its oils, then dot it across the salad.
- Scatter the cherry tomato halves over the burrata and nduja.
- Drizzle the extra virgin olive oil and balsamic vinegar over the entire dish.
- Sprinkle with sea salt, cracked black pepper, and garnish with fresh basil leaves.
- Serve immediately with crusty bread, if desired.