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Arugula Salad Burrata: 5 Minute Miracle

Arugula Salad Burrata
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A simple yet elegant salad featuring peppery arugula, creamy burrata cheese, sweet tomatoes, and a light balsamic vinaigrette. This dish is perfect for a quick lunch, a luxurious appetizer, or a sophisticated side.

Ingredients

Scale
  • 5 ounces fresh baby arugula
  • 1 large ball (8 ounces) burrata cheese, at room temperature
  • 1 pint cherry or grape tomatoes, halved
  • 3 ounces thinly sliced prosciutto (optional)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh basil leaves, torn
  • Flaky sea salt, for finishing
  • Freshly ground black pepper, to taste
  • For the Simple Balsamic Vinaigrette:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar of Modena
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • 1 small clove garlic, minced or pressed
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Balsamic Vinaigrette: In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, optional honey or maple syrup, minced garlic, fine sea salt, and black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Set aside.
  2. Toast the Pine Nuts: In a dry skillet over medium-low heat, toast the pine nuts for 2-4 minutes, shaking frequently, until fragrant and lightly golden. Immediately transfer to a cool plate.
  3. Assemble the Salad Base: Spread the arugula on a large platter or shallow bowl. Scatter the halved tomatoes over the arugula. Gently tear the prosciutto and arrange it throughout the salad. Sprinkle with torn basil leaves.
  4. Dress and Add Burrata: Just before serving, drizzle about half of the vinaigrette over the salad. Gently toss to lightly coat the greens. Place the burrata ball in the center of the salad.
  5. Finish the Salad: Gently tear the burrata open, allowing the creamy center to spill over the salad. Drizzle with remaining vinaigrette. Sprinkle with toasted pine nuts, flaky sea salt, and freshly ground black pepper.

Notes

  • Bring burrata to room temperature for maximum creaminess.
  • Toast pine nuts carefully as they can burn quickly.
  • Dress the salad just before serving to prevent wilting.
  • Salting tomatoes beforehand can enhance their sweetness.
  • Consider seasonal variations with fruits like peaches or figs.

Nutrition

Find it online: https://bakerslider.com/arugula-salad-burrata/

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