Burrata And Arugola Recipe

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place the arugula in a large mixing bowl and add the halved tomatoes, cucumber slices, and thin red onion rings.

Toast pine nuts

Place a small dry skillet over medium heat. Add the pine nuts and toss frequently until fragrant and just golden, about 2–3 minutes. Transfer immediately to a plate to stop cooking.

Assemble base

Toss the arugula and vegetables gently to combine. Scatter the torn basil leaves and toasted pine nuts over the greens, reserving a few pine nuts for final garnish.

In a small bowl or jar, combine the lemon juice, white balsamic vinegar, Dijon mustard, and honey. Whisk or shake to emulsify. Slowly drizzle in the 3 tablespoons of extra-virgin olive oil while whisking until the dressing is well blended. Season with sea salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as needed.

Dress the salad lightly: pour about two-thirds of the dressing over the arugula mixture and toss gently to coat. Reserve the remaining dressing for guests to add more if desired.

Plate burrata

Transfer the dressed arugula mixture to a serving platter or divide among plates. Carefully place the burrata in the center (if using a whole 8 oz ball) or tear into 2–3 pieces and nestle pieces atop the greens so the creamy interior is exposed.

Finish with extras: drizzle the reserved 1 teaspoon of extra-virgin olive oil over the burrata, sprinkle the flaky sea salt and cracked black pepper over the cheese, and grate or sprinkle the lemon zest over the whole salad if using. Scatter the remaining toasted pine nuts and a few extra torn basil leaves for aroma and texture.

Serve immediately with toasted bread or crostini on the side so diners can scoop creamy burrata with greens and bread. Pass extra dressing at the table.