Burrata Salad
Creamy burrata cheese served on a bed of peppery arugula and ripe tomatoes, finished with a bright balsamic vinaigrette.
Ingredients
- 8 oz fresh burrata cheese
- 4 cups fresh arugula
- 2 cups cherry tomatoes, halved
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 12 fresh basil leaves, torn
Instructions
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1
In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp fresh lemon juice, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
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2
Place 4 cups fresh arugula on a large serving platter or divide among individual plates.
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3
Scatter 2 cups halved cherry tomatoes over the fresh arugula.
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4
Drizzle the vinaigrette over the fresh arugula and cherry tomatoes, tossing gently.
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5
Top with 8 oz fresh burrata cheese, keeping it whole or gently splitting it open to reveal the creamy center.
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6
Scatter 12 torn fresh basil leaves over the top and serve immediately.