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 with grilled salmon as a main course on the weekends. It’s the perfect salad to throw together in a pinch! 

Arugula burrata salad with cherry tomatoes on a white plate topped with pine nuts.

This salad uses fresh ingredients and is the perfect canvas for whatever you have on hand this summer! Check out my additions section for some really yummy ways you can amp up this salad with sweet summer produce, all of which pair perfectly well with a fresh ball of burrata! Burrata is a fresh Italian cheese – many find it to be similar to mozzarella cheese. It’s much creamier – and unlike a ball of fresh mozzarella, burrata has a shell and a soft inside of cheese curds called stracciatella. The creamy texture is perfectly dolloped on this salad or spread on a crusty piece of bread! 

If you like burrata, check out some of my other recipes like Burrata Bruschetta, Peach and Burrata Salad, or Burrata Caprese! They all pair well with cocktails like my Hugo Spritz, John Daly, or Aperol Spritz Pitcher!

Arugula burrata salad with cherry tomatoes on a white plate.

Why You’ll Love This Recipe

  • It’s a customizable salad! This summer salad is great and simple on its own as a burrata arugula salad, or you can add berries and other fruit to it. For a hearty lunch option, you can add grilled salmon, chicken, or shrimp! 
  • It’s fast! This salad comes together fairly quickly with minimal steps involved. Plus, the whole thing is made in one large bowl for easy cleanup. This recipe is a great option when you need a delicious salad fast!

Ingredients

Ingredients for arugula burrata salad.

  • Arugula – Arugula is our base for our delicious salad. It has a peppery, slightly bitter flavor that balances out the creamy burrata cheese and sweet summer tomatoes! Look for bright green, fresh leaves without yellowing or wilting. Rinse the arugula thoroughly and dry 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 – Sweet summer tomatoes add a burst of juiciness to our salad! These little cherry tomatoes are the perfect colorful addition to the arugula burrata salad. Choose firm, brightly colored tomatoes without blemishes. Halve them just before adding to the salad to maintain their freshness and juiciness.
  • Pine Nuts – Toasted pine nuts add a delightful crunch and a subtle, nutty flavor to our salad. 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.
  • Basil – Fresh basil leaves are sweet and are a classic pairing for tomatoes and burrata!  Tear the leaves by hand rather than chopping to prevent bruising and preserve flavor.
  • Extra Virgin Olive Oil – Extra virgin olive oil forms the base of the lemon dressing, adding a fruity, robust flavor that ties all the ingredients together. Invest in a good quality extra virgin olive oil for dressings and drizzling. Store in a cool, dark place to maintain its flavor and freshness.
  • Lemon – Fresh lemon juice in the dressing provides a bright, zesty acidity! Roll the lemon on the counter before juicing to release more juice. Freshly squeezed lemon juice has a brighter flavor than bottled.
  • Balsamic Glaze – I love balsamic glaze 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!  You can make your own balsamic glaze by simmering balsamic vinegar until it thickens, or purchase a high-quality ready-made glaze. Drizzle just before serving for the best presentation and flavor.

Ingredients for a fresh burrata arugula salad.

Substitutions and Additions

  • Proscuitto – Add fresh prosciutto from the deli section of the store for a salty, protein-packed salad! you can find prosciutto at any major grocery store! 
  • Fruit – For a tart addition, Add sweet berries like strawberries or blueberries. You could also add navel oranges, blood oranges, sweet peaches, or any other fruit! This would also be yummy with pomegranate arils. 
  • Fresh Mint – Fresh mint would be another great herb to add to this salad, along with the basil. 
  • Nut-Free – Use sunflower seeds in place of pine nuts for a nut-free salad. 

Step by Step Instructions

Slicing cherry tomatoes.

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. 

Whisking a lemon olive oil dressing for arugula burrata salad.

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.

Plating an arugula burrata salad.

Step 4: Transfer the dressed salad to a large serving platter.

Tearing apart fresh burrata and adding it to an arugula salad.

Step 5: Tear the burrata cheese into pieces and distribute evenly over the salad. Drizzle the balsamic glaze evenly over the entire salad.

Arugula burrata salad with cherry tomatoes on a serving platter topped with pine nuts.

Step 6: Sprinkle the toasted pine nuts on top, drizzle with balsamic glaze, and enjoy!

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.

Arugula burrata salad with cherry tomatoes on a white plate topped with pine nuts.

Serving Suggestions

Serve Immediately

  • This salad is best served right away. I do not suggest serving it again later. 

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

A fresh and vibrant arugula burrata salad with cherry tomatoes, pine nuts, and balsamic glaze.

Arugula Burrata Salad Recipe with Sweet Tomatoes

Allie Hagerty
Looking for a simple and delicious summer salad? Try this Arugula Burrata Salad with its creamy burrata cheese and peppery arugula. Perfect for hot days!
No ratings yet
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 374 kcal

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

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.

Nutrition

Calories: 374kcalCarbohydrates: 14gProtein: 12gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 19mgPotassium: 387mgFiber: 1gSugar: 7gVitamin A: 1532IUVitamin C: 30mgCalcium: 350mgIron: 2mg
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