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Arugula salad with burrata drizzled with balsamic glaze on a salad plate.

Arugula Salad with Burrata

Casey Rooney
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.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American, Italian
Servings 4

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!