Arugula Burrata Salad is a stunning combination of vibrant, peppery arugula and creamy, indulgent burrata cheese. This salad balances elegance and simplicity, making it perfect for a light lunch, a dinner starter, or even the centerpiece of a meal.
Fresh, flavorful ingredients like juicy cherry tomatoes, a drizzle of olive oil, and a hint of balsamic vinegar elevate this dish into a restaurant-worthy delight.
I can never get enough of salads and love experimenting with unique ingredient combinations. While some might think arugula and basil don’t pair well, give this recipe a try—I guarantee you’ll love it!
I'm absolutely in love with arugula! If you're a fan of salads, be sure to check out my other delicious arugula salad combinations, such as arugula and spinach salad, arugula avocado salad, and simple salads such as Arabic salad and radish green salad.
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What is Burrata Cheese?
Burrata is a fresh Italian cheese made from cow's milk, combining a firm outer shell of mozzarella with a soft, creamy interior of stracciatella and cream. The name "burrata" comes from the Italian word burro, meaning butter, which reflects its rich, buttery texture.
When sliced open, the creamy center spills out, making it a luxurious addition to salads, pasta, pizza, or served simply with bread and olive oil. Originating in the southern region of Puglia, burrata is prized for its delicate flavor and indulgent creaminess.
Why You'll Love This Recipe
- Simple Yet Elegant: With minimal ingredients, this salad looks and tastes like it came from a fine dining restaurant. Perfect for impressing guests or treating yourself!
- Fresh and Flavorful: The peppery arugula, creamy burrata, and sweet, tangy balsamic glaze create a perfect harmony of flavors and textures.
- Quick to Prepare: This salad comes together in under 10 minutes, making it ideal for busy days or last-minute meals.
- Versatile and Customizable: You can easily add your favorite ingredients, like prosciutto, or avocado, to make it uniquely yours.
- Healthy and Satisfying: Packed with fresh veggies and protein-rich burrata, it’s both light and filling—a balanced option for lunch or dinner.
- Crowd-Pleaser: Whether it’s a dinner party or a casual lunch, this salad will surely be a hit with everyone at the table.
Equipment
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- Cutting Board - This is for chopping fresh vegetables.
- Knife - For cutting all the vegetables.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Arugula - A leafy green with a peppery, slightly bitter flavor, commonly used in salads and sandwiches.
- Burrata Cheese - Burrata is a fresh Italian cheese made from cow's milk, combining a firm outer shell of mozzarella with a soft, creamy interior of stracciatella and cream.
- Cherry Tomato - They're sweet and juicy, and they pair well with this salad, but you can use any other type of tomatoes.
- Basil - Is a fragrant herb that brings so much flavor to this salad.
- Balsamic Vinegar - Balsamic vinegar has a natural sweetness balanced with a subtle tang. This makes it an excellent complement to this salad.
- Extra Virgin Olive Oil - Olive oil has an earthy and rich flavor that compliments the ingredients in this salad.
- Sea Salt -
Instructions
Step 1 | Wash and rinse basil leaves. Then give the arugula and basil leaves a rough chop. Cut each cherry tomatoes into half.
Step 2 | Spread the arugula and basil evenly on a large serving plate or bowl. Arrange the halved cherry tomatoes on top of the arugula. Place the burrata ball in the center of the salad.
Step 3 | Gently tear the burrata ball open to reveal the creamy center. Drizzle the olive oil and balsamic vinegar over the entire salad. Sprinkle lightly with salt.
Variation and Substitution
- Adding either of all of the following can pair well with this recipe: Kalamata olives, roasted red peppers, cucumbers, and a sprinkle of feta.
- Replace the balsamic vinegar with a lemon-oregano vinaigrette for a zesty flavor.
- Add protein: grilled chicken, seared shrimp, or sliced steak.
- Add nuts: Toasted pine nuts or slivered almonds works well with this recipe.
Storage and Pro Tips
- Place arugula in an airtight container lined with a paper towel to absorb moisture. Keep in the refrigerator for up to 3 days.
- Store unopened in its original packaging or in an airtight container submerged in its liquid for up to 2–3 days. Once opened, it should be consumed within 24 hours.
- Keep olive oil and balsamic vinegar separate in small containers.
Frequently Asked Questions
If you don’t have burrata, fresh mozzarella, ricotta, or even goat cheese are great substitutes. They won’t have the same creamy center but will still add a rich, satisfying element to the salad.
Yes, the salad itself is naturally gluten-free. Just ensure any additional toppings or bread served alongside are also gluten-free if needed.
This salad pairs well with crusty bread, a warm baguette, or as a side to grilled fish, roasted vegetables, or pasta dishes.
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Arugula Burrata Salad
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Lunch/Side Dish
- Diet: Gluten Free
Description
Arugula Burrata Salad is a stunning combination of vibrant, peppery arugula and creamy, indulgent burrata cheese. This salad balances elegance and simplicity, making it perfect for a light lunch, a dinner starter, or even the centerpiece of a meal.
Fresh, flavorful ingredients like juicy cherry tomatoes, a drizzle of olive oil, and a hint of balsamic vinegar elevate this dish into a restaurant-worthy delight.
Ingredients
- 4 cups fresh arugula
- 1 cup fresh basil leaves
- 1 ball of burrata cheese (about 4 oz)
- 1 cup cherry or grape tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (or reduction)
- Sea Salt
Instructions
- Trim the basil leaves, removing any tough stems, and wash and rinse, then dry with a paper towel.
- If not using pre-washed arugula, trim the stems, wash, and rinse thoroughly, then dry with a paper towel.
- Roughly chop the arugula and basil leaves.
- Slice each cherry tomato in half.
- Spread the arugula and basil evenly across a large serving plate or bowl.
- Arrange the halved cherry tomatoes over the greens.
- Place the burrata ball in the center of the salad.
- Gently tear open the burrata ball to reveal its creamy center.
- Drizzle olive oil and balsamic vinegar over the entire salad.
- Sprinkle lightly with salt, then serve and enjoy!
Notes
- Place arugula in an airtight container lined with a paper towel to absorb moisture. Keep in the refrigerator for up to 3 days.
- Store unopened in its original packaging or in an airtight container submerged in its liquid for up to 2–3 days. Once opened, it should be consumed within 24 hours.
- Keep olive oil and balsamic glaze separate in small containers.
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