Arugula Salad with Burrata
This simple arugula salad with burrata is taken to the next level with creamy burrata cheese, peppery arugula, and a sweet balsamic glaze. With lots of fresh cherry tomatoes, this beautiful salad is perfect any time of year.
If you are craving light salads perfect for summertime, please don’t miss this chopped caprese pasta salad, and this chopped caprese salad with arugula!
Recipe Ingredients: Arugula Salad with Burrata
For the salad:
Ingredient Notes & Substitutions
Arugula: When making this salad, I switch back and forth between using baby arugula and a spring mix that includes arugula. Both are delicious! You can also use mixed greens.
Balsamic glaze: It’s easy to find ready-made balsamic glaze at the grocery store (it’s right in the vinegar section), but you can easily make your own homemade balsamic glaze, too!
Cherry tomatoes: Ripe tomatoes from the garden or farmers market really make this salad outstanding. But, this salad is also so pretty for Christmas that I usually still make it in the winter with the cherry tomatoes from the grocery store.
In the summer you can also look for multi-colored heirloom cherry tomatoes for amazing color! Although, don’t worry if you can’t find them, any fresh, ripe tomatoes will do.
Burrata: For this recipe, I used an 8-ounce container of burrata that had 4 mini 2-ounce burrata balls in it. You could also use one large ball of burrata and cut it into pieces. If you can’t find fresh burrata, fresh mozzarella cheese would be a great substitute. The little pearls of mozzarella that come packed in water are great.
Crunchy addition (optional): I love adding toasted pine nuts for a little crunch! Marcona almonds, or walnuts also work well.
Casey’s Tips
- High-quality ingredients: With such a simple salad, every ingredient shines! Use good-quality extra virgin olive oil, and the freshest tomatoes you can find.
- Use room temperature burrata: Cold burrata is delish, but doesn’t spread well. Let it sit out for 10–15 minutes before serving so it’s extra creamy and “melts” into the salad!
- Storage: This salad is best eaten right away. If you do have leftovers, scoop the burrata off the top, and store the leftover salad and leftover burrata separately in airtight containers in the refrigerator. Eat the leftovers within a day or two!
How to serve
Light summer lunch: Serve with crusty bread for a fresh, no-fuss midday meal that feels fancy but is super quick, easy…and healthy!
Holiday table: Yes, this salad screams summer, but there’s no reason you can’t make it a colorful, crowd-pleasing addition to any holiday spread! You can even add seasonal fruits like pears or pomegranate seeds to make it even more festive.
Pizza or pasta: This salad perfectly balances a rich pasta dish like this vodka pasta, or this cheesy pizza.
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Thank you! ~ Casey
Arugula Salad with Burrata
Ingredients
- 4 oz. baby arugula or spring mix about 4-5 cups, loosely packed
- 10 oz. cherry tomatoes, haved about 1- 1 1/2 cups
- 8 oz. burrata cheese, at room temperature if possible I used 4 mini 2-ounce balls of burrata
- 2 tbsp. good-quality extra virgin olive oil
- 1 tsp. coarse salt (sea salt, kosher salt), divided
- freshly ground black pepper
- balsamic glaze, for drizzling store-bought or homemade
- 1/2 cup toasted nuts (optional) pine nuts, marcona olives, and walnuts work well
Instructions
- Prep arugula: Place the arugula in a serving bowl or on a large platter. Toss with olive oil, then season with 1/2 tsp. of coarse salt and a few grinds of fresh pepper.
- Add: Drain the water off the fresh burrata cheese, and pat the cheese dry with a paper towel. Cut the burrata open and season with salt and pepper. Top the arugula with the cheese and cherry tomatoes.
- Finish: Drizzle the salad with balsamic glaze, and sprinkle on nuts (if using). Add another drizzle of olive oil over the top, if you like. Serve right away.
Notes
Casey’s Tips
- High-quality ingredients: With such a simple salad, every ingredient shines! Use good-quality extra virgin olive oil, and the freshest tomatoes you can find.
- Use room temperature burrata: Cold burrata is still delish, but doesn’t spread well. Let it sit out for 10–15 minutes before serving so it’s extra creamy!
- Storage: This salad is best eaten right away. If you do have leftovers, scoop the burrata off the top, and store the leftover salad and leftover burrata separately in airtight containers in the refrigerator. Eat the leftovers within a day or two!
This may seem like an amazing summer salad (which it is!) but with the beautiful colors, it’s perfect for a holiday table, too! I know you’ll love it! XO ~ Casey