1. What can I use instead of burrata?

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.

2. Is this salad gluten-free?

Yes, the salad itself is naturally gluten-free. Just ensure any additional toppings or bread served alongside are also gluten-free if needed.

3. What can I serve with this salad?

This salad pairs well with crusty bread, a warm baguette, or as a side to grilled fish, roasted vegetables, or pasta dishes.

Arugula Burrata Salad

Name: Arugula Burrata Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
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

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

Scale

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

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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.