Burata Salad Recipe
Arugula greens with burata, cherry tomatoes, tossed in balsamic glaze.
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Ingredients
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Salad
Method
Salad
- 1
Prepare produce
Rinse the arugula thoroughly and spin or pat dry. Rinse cherry tomatoes and cut any large tomatoes in half; leave smaller ones whole. Gently pat the burrata dry on paper towel to remove excess liquid; keep whole if presenting intact or slightly tear for a rustic look.
- 2
Dress arugula and tomatoes
In a large mixing bowl, combine the arugula and cherry tomatoes. Drizzle 2 tablespoons extra-virgin olive oil and the optional 1 teaspoon lemon juice over the greens and tomatoes. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently with tongs until evenly coated.
- 3
Plate the salad
Divide the dressed arugula and tomatoes between 2 dinner plates (or 4 appetizer plates). Nestle the 8 oz burrata in the center of the greens on each plate (use whole burrata on one plate for 2 servings, or divide the burrata into halves/quarters to distribute across 2–4 plates).
- 4
Finish and garnish
Drizzle 3 tablespoons balsamic glaze evenly over each plated salad, focusing some over the burrata and some over the greens. Tear or chiffonade the 8 basil leaves and scatter over the salads. Add a final small grind of black pepper to taste and adjust salt if needed.
- 5
Serve
Serve immediately so the burrata remains creamy and the arugula stays crisp. Provide bread on the side if desired to scoop burrata and glaze.