Go Back
–+ servings
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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Servings 4 servings

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 Facts

Calories: 374kcalCarbohydrates: 14gProtein: 12gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 19mgPotassium: 387mgFiber: 1gSugar: 7gVitamin A: 1532IUVitamin C: 30mgCalcium: 350mgIron: 2mg
Tried this recipe?Let us know how it was!