Arugula Burrata Salad Recipe (The 5-Minute No-Cook Starter)
This sophisticated arugula and burrata salad combines peppery greens, creamy Italian cheese, and vibrant cherry tomatoes. It is a refined, effortless 5-minute recipe perfect for a quick side dish when hosting.
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.
Notes
If you find the arugula too peppery, mix it 50/50 with baby spinach for a milder base.
Do not use a generic cooking olive oil. This recipe relies on a finishing oil (look for single-origin glass bottles) to provide a rich, grassy flavor.
Hosting Note: If you are preparing this for a dinner party, wait to dress the arugula until the very last moment before serving to prevent the greens from becoming soggy.
For the best flavor and texture, take the burrata out of the refrigerator 20-30 minutes before serving. You want it closer to room temperature, not ice-cold.