Dairy Farmers of Canada

Leeks vinaigrette & Burrata

This is the Leeks vinaigrette & Burrata recipe.

  • Prep: 15 min
  • Cooking: 5 min
Yields 6 - 8 Servings
leeks vinaigrette burrata


  • 6 leeks
  • 1 French shallot finely chopped
  • 3 tbsp (45 mL) white wine vinegar
  • 1/4 cup (60 mL) olive oil
  • Salt and freshly ground pepper
  • 1 Pack (250 g) Canadian Burrata
  • Fresh basil to taste
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Remove the dark green sections and root ends of leeks. Cut open the white sections lengthwise and rinse well.

In a large skillet or saucepan, cook leeks in salted boiling water, covered, for 5 min. Drain and cover leeks with cold water to cool them quickly. Drain again.

In a jar, mix shallot with vinegar, oil, salt and pepper.

Arrange leeks on a serving plate and drizzle with dressing. Place Burrata on top of leeks and gently tear open to expose the creamy centre.

Garnish with basil and serve at room temperature.

Note: You can also make the leeks ahead of time and let them marinate in the dressing.


Cheese culture: Every Burrata is uniquely perfect: it’s a Mozzarella cheese, stretched by hand, around a centre of curd and unctuous cream. If you’ve never tasted one, you’re in for a treat.

Cheese alternatives: Canadian Bocconcini, Fresh Mozzarella.

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Nutritional information

Per serving
Energy: 216 Calories
Protein: 8 g
Carbohydrate: 10 g
Fat: 16 g
Fibre: 1.3 g
Sodium: 163 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 135 mg
Folate: 20 %
Riboflavin: 15 %
Vitamin A: 18 %
Vitamin E: 17 %