Arugula Burrata Salad Recipe with Sweet Tomatoes
Summer is all about eating simply and deliciously, and this Arugula Burrata Salad is just that! With simple ingredients like creamy burrata cheese and peppery arugula, this well-balanced salad is perfect for the summer heat. I love to serve this salad on a large platter at dinner parties or as a main course with grilled salmon on the weekends. It’s the perfect salad to throw together in a pinch!
If you like burrata, check out some of my other recipes like Burrata Bruschetta, Peach and Burrata Salad, or Burrata Caprese!
Ingredients
- Arugula – Look for bright green, fresh leaves without yellowing or wilting. Rinse the arugula thoroughly and dry it before using for the best texture!
- Burrata Cheese – Burrata adds a rich, creamy texture to the salad, balancing the freshness of the greens and the acidity of the dressing. Purchase burrata as fresh as possible, ideally from a deli or cheese shop.
- Cherry Tomatoes – Choose firm, brightly colored tomatoes without blemishes. Halve them just before adding to the salad to maintain their freshness and juiciness.
- Pine Nuts – Buy pine nuts in small quantities, as they can go rancid quickly. Toast them in a dry skillet over medium heat until golden and fragrant.
- Balsamic Glaze – I love balsamic glaze, which adds a sweet, tangy finish to the salad. I typically use real-aged Modena balsamic, but at $100 per bottle, I reserve that for special occasions. Balsamic glaze is a great everyday substitute!
Step by Step Instructions
Step 1: First, rinse the arugula and pat it dry. Halve your cherry tomatoes.
Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes. Don’t take your eye off the pan—they can burn quickly.
Step 2: Next, in a large mixing bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
Step 3: Add the arugula, cherry tomatoes, and basil leaves to the bowl with the dressing. Toss until everything is well coated.
Step 4: Transfer the dressed salad to a large serving platter.
Step 5: Tear the burrata cheese into pieces and distribute evenly over the salad. Drizzle the balsamic glaze evenly over the entire salad.
Step 6: Sprinkle the toasted pine nuts on top, drizzle with balsamic glaze, and enjoy!
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Arugula Burrata Salad Recipe with Sweet Tomatoes
Equipment
- large mixing bowl
- whisk
- cutting board
- chef’s knife
- Skillet
- tongs
- measuring spoons
- Juicer or citrus reamer
- Serving platter
- Salad servers
Ingredients
- 4 cups fresh arugula
- 2 balls of burrata cheese 3-4 ounces each
- 1 pint cherry tomatoes halved
- 1/4 cup toasted pine nuts
- 1/4 cup fresh basil leaves torn
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 4 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- First, rinse the arugula and pat it dry. Halve your cherry tomatoes.
- Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes. Don't take your eye off the pan—they can burn quickly.
- Next, in a large mixing bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
- Add the arugula, cherry tomatoes, and basil leaves to the bowl with the dressing. Toss until everything is well coated.
- Transfer the dressed salad to a large serving platter.
- Tear the burrata cheese into pieces and distribute evenly over the salad. Drizzle the balsamic glaze evenly over the entire salad.
- Sprinkle the toasted pine nuts on top, drizzle with balsamic glaze, and enjoy!
Notes
Tips and Notes
- Prepping Ahead – You can mix the lemon dressing a few hours in advance to let the flavors meld. Keep it refrigerated and give it a good whisk before using. If you want, toast the pine nuts ahead of time and store them in an airtight container. This saves time and ensures they are cool when added to the salad.
- Tearing vs. Cutting – Tear the basil leaves by hand to prevent bruising and maintain flavor. Similarly, gently tear the burrata to keep its creamy center intact.
- Toasting the Pine Nuts – Toast your pine nuts in a dry skillet over medium heat, stirring constantly to avoid burning. Remove from heat as soon as they turn golden brown.