Vegetarian
Salad with Burrata
Description
Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!
Ingredients
- 5 ounces baby arugula about 5 cups
- 1 pint cherry tomatoes halved (about 2 cups), divided
- 8 ounces burrata cheese torn into rough pieces, divided
- ¼ cup tightly packed fresh basil leaves chopped or torn into pieces, divided
- 2 tablespoons balsamic glaze store bought or see notes for homemade
- Kosher salt and black pepper
- For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Directions
- Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
- Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
- Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
