Insalata Di Burrata Recipe

Prepare vegetables

Wash and thoroughly dry the baby spinach using a salad spinner or paper towels. Halve the cherry tomatoes (if using larger tomatoes, cut into 1/2-inch wedges). Drain marinated artichoke hearts and cut any large pieces into bite-sized quarters.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil (3 tablespoons), fresh lemon juice, sea salt, and freshly ground black pepper until emulsified. Reserve 1 tablespoon olive oil for finishing if desired. Taste and adjust seasoning — add lemon zest for brightness if using.

Assemble base

Place the baby spinach in a large shallow serving bowl or on a platter. Scatter the halved cherry tomatoes and marinated artichoke pieces evenly over the greens.

Add burrata

Using a sharp knife, gently score the top of each burrata and place the whole cheeses on the salad (or tear into 2 large pieces and nestle them into the salad). When serving, guests can break open the burrata so the creamy center spills over the greens.

Dress and finish

Drizzle the prepared dressing evenly over the salad (use remaining 1 tablespoon olive oil to help finish if desired). Scatter fresh basil leaves and toasted pine nuts over the top. Lightly drizzle the balsamic glaze in a thin stream across the burrata and salad. Finish with an extra pinch of sea salt and a grind of black pepper.

Serve

Serve immediately at room temperature so the burrata is creamy. Provide small spoons or knives so diners can break the burrata and mix the cheese through the salad.