Burrata Salad Recipe
with soft dried figs, cherry tomatoes, and balsamic glaze
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Ingredients
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Salad
Balsamic Glaze & Dressing
Method
Balsamic Glaze & Dressing
- 1
Make the balsamic reduction
Pour 1 cup of good-quality balsamic vinegar into a small saucepan. Add 1 tbsp brown sugar or honey if using (this is optional but gives a shinier, slightly sweeter glaze). Bring to a gentle simmer over medium-low heat, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the vinegar has reduced to about 1/4 cup and coats the back of a spoon, about 12–18 minutes. Watch closely near the end so it doesn't burn. Remove from heat and let cool slightly — it will thicken further as it cools.
- 2
Make the dressing
In a small bowl or jar, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp maple syrup or honey (optional). Season with 1/4 tsp salt and a pinch of black pepper. Taste and adjust acidity or sweetness to preference. Keep dressing at room temperature until assembly.
Salad
- 3
Prep the components
If dried figs are slightly firm, soak them for 5–10 minutes in warm water to plump, then drain and pat dry. Halve the cherry tomatoes. Tear larger basil leaves if needed. If using walnuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned; let cool.
- 4
Dress the greens
In a large bowl, add 4 cups baby arugula or mixed greens and 2 cups halved cherry tomatoes. Drizzle about half of the prepared dressing (reserve the rest) and gently toss to coat. Season lightly with about 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, adjusting to taste.
- 5
Plate with burrata and figs
Divide the dressed greens and tomatoes between two plates (or arrange on a single large platter). Gently place one burrata on each portion. Tear or halve the plumped dried figs and scatter them around and over the burrata and salad. Scatter the toasted walnuts or pine nuts and fresh basil leaves over the top.
- 6
Finish with glaze and oil
Drizzle the cooled balsamic reduction over the burrata, tomatoes, and figs in an even, decorative pattern (about 1–2 tbsp per serving). Drizzle the reserved dressing or an extra 1 tbsp of olive oil lightly over the burrata and greens for gloss and flavor. Sprinkle a final pinch of sea salt and a crack of black pepper over the burrata.
- 7
Serve
Serve immediately so burrata is at room temperature and creamy when cut. Offer extra balsamic glaze and crusty bread on the side if desired.