Tomato Pomegranate Burrata Salad on gray plate with gold spoon on white marble with tea towel

Tomato Pomegranate Burrata Salad

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2-3 1x



  • 8 ounces burrata cheese, torn
  • 23 tablespoons fig jam
  • 4 ounces cherry tomatoes, halved
  • 1/4 cup pomegranate arils
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons roasted pepitas
  • 1 tablespoon fresh dill, roughly chopped
  • 1/2 cup mixed baby spring greens
  • 1/2 cup microgreens
  • Extra virgin olive oil, for drizzling
  • Finishing salt
  • Fresh ground black pepper
  • Toasted baguette, for serving


  1. Plate spring greens, microgreens, tomatoes, almonds, pepitas, and pomegranate. Top with burrata.
  2. Spoon fig jam on top of burrata. Drizzle with olive oil.
  3. Sprinkle with fresh dill, ground black pepper and garnish with finishing salt. Serve with toasted baguette as desired.


Add more greens and toss with a little balsamic vinaigrette for a full salad!

Serve with toasted baguette slices brushed with a little olive oil for a delectable appetizer.