Prep Time: 20 min.

You must try this delicious Easter Bunnies Burrata Salad for the best Easter recipe. 

Made with fresh, creamy burrata cheese and delightfully sweet grape tomatoes, this classic combination portraying a momma and baby Easter bunny is almost too cute to eat.

It’s the perfect make-ahead side dish to serve at all your Easter and Springtime lunches and a healthy way to balance out the chocolate we all love. 

You only need a few cookie cutters, and you will be well on your way to sharing this adorable Easter platter.

Cover the salad with clingfilm and store it in the fridge if you make it in advance. Wait to drizzle with olive oil, balsamic glaze, and flaky sea salt and pepper till right before you’re ready to serve. 

Feel free to add prosciutto, avocado, and pesto, or you could even toast some baguette slices till they are crispy for a flavorful appetizer.



1. Place four burrata on a platter, two on top of the other.

2. Slice the mozzarella.

3. Use the large petal-shaped cutter to make the momma bunny’s ears.

4. Cut the inside of the ears using ham and the medium petal-shaped cutter.

5. Repeat for the baby bunny, using the medium and small petal-shaped cutters.

6. Halve a kalamata olive and cut out the eyes and noses with a metal straw. You can trim off some of the olives so they are flat.

7. Arrange the eyes and noses on the burrata faces.

8. Halve a bocconcini to make the tail (or use more fresh mozzarella and a small round cookie cutter).

9. Top with basil leaves, olive oil, and balsamic glaze.

10. Sprinkle with sea salt and pepper.

11. Serve.


I’ve linked the petal-shaped cookie cutters and metal straws in my Shop.

I bought two different types of burrata for this (one was larger than the three others) - hence it became a momma and baby bunny, but you could keep them all the same size, too.