Burrata Salad Recipe
tomato, arugula, basil green chickpea pesto, olive oil crouton
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Ingredients
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Salad
Green Chickpea Pesto
Olive Oil Croutons
Dressing / Finishing
Method
Salad
- 1
Prepare greens and tomatoes
Place the washed and dried arugula in a large bowl. Add the torn basil leaves. Arrange the tomato wedges (or halved cherry tomatoes) on top, distributing evenly.
- 2
Add burrata
Just before serving, gently place burrata balls on top of the tomato and arugula mixture. If burrata is large, you can tear it into two portions for easier plating.
- 3
Garnish
Scatter microgreens or a few extra basil leaves over the salad for color.
Green Chickpea Pesto
- 4
Blend pesto
In a food processor, combine chickpeas, basil, parsley, grated cheese, garlic clove, lemon juice, salt, pepper, and red pepper flakes if using. Pulse to combine, then with the processor running, stream in 4 tablespoons olive oil until a thick, slightly coarse pesto forms. Scrape down sides as needed. Taste and adjust salt, lemon, or oil for desired brightness and texture.
- 5
Adjust consistency
If pesto is too thick, add 1 teaspoon water or additional olive oil at a time until it reaches spoonable but spreadable consistency suitable for dolloping over burrata and tomatoes.
Olive Oil Croutons
- 6
Prep and toast croutons
Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer and bake 8–12 minutes, tossing halfway, until golden and crisp. Let cool slightly.
Dressing / Finishing
- 7
Dress salad
Drizzle 3 tablespoons extra-virgin olive oil evenly over the assembled salad and tomatoes. Sprinkle sea salt and freshly ground black pepper over the burrata and tomatoes. Drizzle 1 tablespoon balsamic reduction or vinegar sparingly for brightness.
- 8
Plate with pesto and croutons
Spoon 2–3 generous dollops (about 3 tablespoons total) of green chickpea pesto around and over the burrata and tomatoes. Scatter the olive oil croutons over the salad for crunch.
- 9
Serve
Serve immediately so burrata remains creamy and croutons stay crisp. Provide extra pesto and olive oil at the table if desired.