Burrata Recipe

Name: Lynora's Italian Restaurants Burrata Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces fresh burrata; 4 cups baby arugula (trimmed, washed, spun dry); 2 cups mixed cherry tomatoes (halved); 3 tbs extra-virgin olive oil (EVOO); 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 8 leaves fresh basil leaves (optional, torn); 1 piece lemon (zest and 1 tbs juice); 3 tbs good-quality aged balsamic vinegar; 1 tsp honey or granulated sugar (optional, to taste); 0 tbs water (if needed to loosen); 2 tbs toasted pine nuts or chopped pistachios; 0.25 tsp flaky sea salt (for finishing)

Inspired by Lynora's Italian Restaurant

Time20m

Serves2

Arugula, tomatoes, EVOO, balsamic reduction

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Ingredients

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Salad

2 pieces fresh burrata

4 cups baby arugula (trimmed, washed, spun dry)

2 cups mixed cherry tomatoes (halved)

3 tbs extra-virgin olive oil (EVOO)

1 tsp sea salt

1/2 tsp freshly ground black pepper

8 leaves fresh basil leaves (optional, torn)

1 piece lemon (zest and 1 tbs juice)

Balsamic Reduction

3 tbs good-quality aged balsamic vinegar

1 tsp honey or granulated sugar (optional, to taste)

0 tbs water (if needed to loosen)

Garnish (optional)

2 tbs toasted pine nuts or chopped pistachios

1/4 tsp flaky sea salt (for finishing)

Method

Balsamic Reduction

Reduce balsamic

Place 3 tablespoons aged balsamic vinegar and 1 teaspoon honey or sugar in a small nonstick saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sweetener. Reduce heat to low and simmer until syrupy and reduced by about half, 6–8 minutes. Watch closely so it doesn't burn; the reduction will thicken more as it cools. If it becomes too thick, stir in up to 1 teaspoon water to reach a drizzleable consistency. Remove from heat and let cool.

Salad

Prepare tomatoes and arugula

Halve the cherry tomatoes and place them in a medium bowl. Toss tomatoes with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon sea salt, and a few grinds of black pepper. In a separate large bowl, combine the washed arugula with 2 tablespoons EVOO, the juice of the lemon (about 1 tablespoon), lemon zest from the lemon, remaining 3/4 teaspoon salt, and remaining black pepper. Toss gently to coat.

Dress and assemble

Divide the dressed arugula between two serving plates (serves 2). Arrange the dressed cherry tomatoes on top of the arugula. Tear the burrata gently and place one whole burrata (or two halves) on each plate, leaving the creamy center intact for presentation. Drizzle about 1/2 tablespoon extra-virgin olive oil over each burrata.

Finish

Drizzle the cooled balsamic reduction artistically over the burrata and tomatoes (about 1/2–1 tablespoon per plate, to taste). Scatter torn basil leaves and the optional toasted pine nuts or chopped pistachios over the salad. Finish with a pinch of flaky sea salt and additional black pepper to taste.