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Ingredients
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Burrata & cheese
Vegetables & greens
Dressing & seasoning
To serve
Method
Prepare vegetables & greens
Wash the cherry tomatoes, pat dry, and cut each tomato in half. Place in a mixing bowl.
Wash and spin or pat dry the arugula. Place on a serving platter in an even layer where burrata will sit.
Dress tomatoes
Add 1 tablespoon of extra-virgin olive oil to the halved tomatoes, season with 1/4 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper. Toss gently to coat and let sit for 5 minutes to macerate.
If using, tear half the basil leaves and add to the tomatoes, tossing gently.
Assemble cheese & plate
Place the arugula on the serving plate. Arrange the halved cherry tomatoes (with any juices) over and around the arugula.
Gently place the burrata balls in the center (or spaced evenly) on top of the arugula and tomatoes. If using additional fresh mozzarella, tuck the pieces around the burrata.
Drizzle 2 tablespoons of extra-virgin olive oil evenly over the burrata and surrounding salad.
Season the burrata with the remaining 3/4 teaspoon sea salt and remaining 3/4 teaspoon freshly ground black pepper, sprinkling lightly over the cheese and tomatoes.
Finish with a thin drizzle of balsamic glaze over the burrata and tomatoes. Scatter the remaining basil leaves over the plate.
If using, finely grate a little lemon zest over the top (from half a lemon) to brighten flavors.
To serve
Serve immediately with toasted sourdough or crusty bread on the side. Encourage diners to cut open the burrata so the creamy interior spills onto the salad.