Insalata Burrata (salade) Recipe

Tomatoes

Rinse the cherry tomatoes and pat dry. Halve each tomato (quarters if very large). Place in a bowl and set aside.

Red onion

Peel and very thinly slice half a red onion. If you want a milder flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Burrata

Bring the burrata to room temperature for 15–20 minutes before serving so the creamy center is soft. Keep the balls whole until plating to preserve the creamy interior.

Grana Padano

Using a vegetable peeler or microplane, shave or grate 40 g of Grana Padano into ribbons or fine shavings and reserve a few larger shavings for garnish.

In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning. The dressing should be bright and slightly acidic to balance the burrata.

Place 4 cups of rocket (arugula) in a large shallow serving bowl or on individual plates. Scatter the halved cherry tomatoes and the thinly sliced red onion evenly over the rocket.

Drizzle about two-thirds of the dressing over the salad and gently toss once or twice to combine — do not overwork leaves to avoid bruising.

Nestle the burrata balls (2 pieces) on top of the dressed salad, spacing them evenly. If serving family-style, keep one burrata whole and gently tear the second open at the table for a dramatic creamy pull.

Sprinkle the shaved Grana Padano over the salad and around the burrata.

Finish with 2 tbs crema di balsamico drizzled decoratively over the burrata and salad. Use the remaining dressing if desired to adjust seasoning.

Optional: Tear or loosely fold 50 g Parma ham and arrange ribbons around the burrata as a topping tip. Serve immediately.