Buratta Salad Recipe

Wash and dry the arugula thoroughly; place in a large serving bowl or on a platter and set aside.

Prepare the tomatoes: if using cherry tomatoes, halve them. If using larger heirloom or plum tomatoes, core and cut into 1/2-inch wedges. Place tomatoes in a bowl and lightly season with a pinch of salt and a grind of pepper; let sit 5–10 minutes to release juices.

Tear the basil leaves into halves or leave whole if small. Arrange tomatoes and basil over the bed of arugula, leaving space in the center for the burrata.

Place the burrata balls in the center of the platter just before serving. If you prefer, gently tear the burrata open to expose the creamy interior for immediate presentation.

Make quick pesto

In a mini food processor or blender combine 1 cup fresh basil, toasted pine nuts, grated cheese, and the garlic clove. Pulse to a coarse paste. With the motor running, stream in 3 tablespoons olive oil until emulsified but still slightly textured. Stir in 1 teaspoon lemon juice, then season with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust salt or lemon as needed. The pesto should be bright, slightly loose, and spoonable—if too thick, add 1–2 teaspoons more olive oil.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon honey (or maple syrup), 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust sweetness or acidity as desired.

Spoon small dollops of pesto around the salad—either directly on tomatoes, on the burrata, or both. If you tore the burrata open, drizzle some pesto inside the cavity to mingle with the cream.

Drizzle the balsamic dressing evenly over the arugula and tomatoes, avoiding pouring directly into the burrata center if you want the cheese to remain visually intact.

Finish with a light drizzle (about 1 tablespoon) of extra-virgin olive oil over the burrata and salad. Sprinkle flaky sea salt and freshly ground black pepper to taste—especially on the burrata for contrast.

Serve immediately with toasted baguette slices or crostini for scooping. If preparing ahead, keep the dressing and pesto separate and assemble within 30 minutes of serving to preserve the burrata’s texture and the arugula’s freshness.