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Burrata, Lemon and Mint with Soppressata

Burrata, Lemon and Mint with Soppressata

“This is my favorite kind of recipe – it’s simple, packed with flavor and celebrates the natural flavor of each of its ingredients, but doesn’t actually require any cooking!” -Joseph Carr, Founder, Josh Cellars

Our Burrata, Lemon and Mint with Soppressata recipe was designed to share with a glass of our Prosecco Rosé. The bright lemon, creamy burrata and acidic mint combine with the soppressata for a delicious taste of summer that can be enjoyed all year round. Cheers to a recipe that doesn’t involve any cooking, just shopping!


  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 5 tablespoons olive oil
  • Sea salt and pepper, to taste
  • 8 ounces fresh burrata or buffalo mozzarella
  • ¼ cup fresh mint leaves
  • Zest of 1 lemon
  • 4 ounces soppressata, sliced


  1. Combine the lemon juice, honey, and olive oil in a jar and shake well to combine. Season with salt and pepper.
  2. Place the burrata or mozzarella on a serving dish and top with the mint and lemon zest. Serve with the sliced soppressata and bread or crackers if desired.