TL;DR: This Arugula Burrata Salad recipe is my go-to when I need a fresh, sophisticated starter or side dish but don’t want to cook another vegetable. Featuring peppery arugula, creamy burrata, and burst cherry tomatoes, it’s a refreshing staple for when the San Francisco weather finally warms up.
A Fresh Side Dish Without the Stove
We all know that “summer” in San Francisco is a relative term, but when the sun finally breaks through, this is the first thing I want on the table. Whether I’m hosting a small dinner party or just need some greens to balance out a main course, this arugula and burrata salad is my secret weapon. It’s refined, it’s intentional, and best of all, it requires absolutely zero cooking.
The Best Tomatoes for Burrata Salad
I used a mix of orange, yellow, and red cherry tomatoes for this version because they provide a perfect acidic “pop.”
- Heirloom Season: When heirloom tomatoes are in season (typically July through September), I recommend slicing them thick and going lighter on the arugula.
- Off-Season: Stick to cherry tomatoes year-round; their flavor is more consistent when larger varieties aren’t at their peak.
How to find high-quality olive oil at the grocery store
Because this arugula salad is so simple, the ingredients have nowhere to hide. The olive oil isn’t just a base, it’s the primary seasoning. Here is how I source high-quality oil that actually elevates the dish:
- Dark Glass Only: Avoid olive oil in plastic. Quality producers use dark green or opaque glass to protect the oil from light and oxidation.
- Look for “Single Origin”: Check the label for a specific region (like “100% California” or “100% Italian”). Blends from multiple countries are often lower quality and lack a distinct flavor profile.
- Check the Freshness: Look for a harvest date. Unlike wine, olive oil does not get better with age, you want the freshest bottle on the shelf.
Simple Ingredients & Assembly
I don’t believe in strict measurements for this salad. It’s all about your personal preference for dressing.
- The Base: A generous handful of fresh, peppery arugula.
- The Cheese: One ball of creamy burrata (cut in half if you’re sharing).
- The Tomatoes: Halved cherry tomatoes (or thick Heirloom slices).
- The Dressing: A splash of high-quality olive oil, splash of balsamic vinegar and a light drizzle of balsamic reduction. If you prefer a more savory profile, you can leave the drizzle off entirely and just finish with a pinch of flaky sea salt and cracked black pepper.
The Perfect Friday Night Pairing
This burrata salad was practically made to be served alongside a cold cocktail on a Friday evening. Check out my go-to Aperol Spritz recipe here.
Arugula Burrata Salad Recipe (The 5-Minute No-Cook Starter)
Ingredients
- 2 large handfuls Fresh Arugula approx. 2-3 cups
- 1/2 cup Cherry Tomatoes mixed colors preferred, halved
- 1 ball High-Quality Burrata approx. 4-6 oz
- 1 tbsp High-Quality Extra Virgin Olive Oil EVOO – Measure with your stomach, but this is a solid guideline.
- 1 tsp balsamic vinegar
- 1 tsp Balsamic Reduction
- Pinch of Maldon Flaky Sea Salt Optional
- Fresh Cracked Black Pepper Optional
Instructions
- Dress the Greens: In a medium mixing bowl, toss the fresh arugula with the olive oil and balsamic vinegar. Ensure the greens are lightly and evenly coated.
- Plate the Arugula: Transfer the dressed arugula to your serving platter or individual plates.
- Add Tomatoes: Scatter the halved cherry tomatoes over the bed of greens.
- Top with Burrata: Place the burrata ball on top. Break the outer shell slightly with a knife to allow the creamy center to flow.
- Drizzle the balsamic glaze directly over the burrata and tomatoes.
- Season: Finish with a pinch of sea salt and cracked pepper if desired. Serve immediately.
