With its creamy burrata, peppery greens, and burst of sweet cherry tomatoes, this Arugula Burrata Salad is equal parts elegant and effortless! A quick five-ingredient vinaigrette ties it all together, while toasted pine nuts add the perfect finishing crunch together with a drizzle of balsamic reduction.
Table of Contents
This leafy green salad comes together so effortlessly that it’s the perfect side for everything from rich pastas to hearty grilled meats. But add that torn burrata and those juicy cherry tomatoes, and suddenly it’s more than just a simple arugula salad – it’s elegant enough to stand proudly alongside any holiday feast!
Simple, vibrant, and impossible to resist. Try this arugula burrata salad today!
Ingredient notes
- Salad dressing – This dressing combines finely minced shallot, olive oil, red wine vinegar, honey, salt and pepper, and Dijon mustard. It’s a bright, tangy-sweet vinaigrette that’s perfect for cutting through the richness of the burrata and highlighting the other elements of this simple salad.
- Arugula – Provides a lovely peppery bite for the leafy base of this salad.
- Cherry tomatoes – This salad gets topped with a burst of sweet, juicy acidity thanks to the halved cherry tomatoes, adding a pop of freshness and color to the assembled salad.
- Pine nuts – Sprinkled on top for a rich, buttery crunch and a subtle warmth that enhances the overall texture of the salad.
- Burrata cheese balls – Bring the burrata cheese balls to room temperature before tearing to top the assembled salad
- Balsamic reduction – While this is optional, it adds a final touch of sweet-tart complexity and a rich, syrupy glaze that enhances the creamy and peppery elements of this salad. You can make your own, or purchase it pre-made.
How to make it
Step 1
Make the dressing
- Combine the salad dressing ingredients in a small mason jar and shake to emulsify.
Step 2
Assemble the salad
- In a large bowl, toss the arugula with just enough of the vinaigrette to coat the leaves.
- Season with additional salt and pepper and top with cherry tomatoes, toasted pine nuts and torn burrata cheese.
- Drizzle with balsamic reduction, if desired. Enjoy!
More delicious ways to use arugula
While this burrata salad is a delicious way to enjoy arugula, its peppery versatility extends far beyond simple salads. Here are some other wonderful ways to put this flavorful green to work in your kitchen:
- Pesto: Give your pesto a peppery kick with the addition of fresh arugula, flavored with parmesan cheese, garlic, lemon zest & pine nuts. It’s great to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of freshly cooked pasta.
- Spinach replacement: Arugula works beautifully as a spinach replacement in most dishes, bringing a pleasant peppery warmth that elevates the flavor profile. Try it in scrambled eggs (yes, you can cook it!), soup, pasta, and more!
Tips and tricks
- Assemble this salad ahead of time and store it in the fridge, covered with plastic wrap, for a couple of hours at most. The flavors will meld together and intensify! Alternatively, prep the components of this salad separately and assemble right before serving.
- Taste the dressing before adding it to the salad. If too tart, add a touch more honey; if too sweet, a splash more vinegar.
- Double the salad dressing and refrigerate for easy use later on.
- Shake the jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
- Dress the salad just before serving to avoid soggy leaves, especially with delicate greens like arugula.
Variations
This versatile arugula burrata salad welcomes endless customization. Here are some of my favorite ways to change it up:
- Cheesy alternatives – Swap the burrata for soft mozzarella balls or use crumbled blue cheese, goat cheese, feta, or shaved Parmesan.
- Nuts and seeds – Add candied nuts, like candied pecans, or toasted pumpkin seeds.
- Greens – Replace arugula with lacinato kale (massaged with olive oil to soften) for a heartier base. Raw, thinly sliced Brussels sprouts are also great for a peppery crunch. You could even use a mixture of all of these suggested greens.
- Fruity twist – Swap the cherry tomatoes for thinly sliced pear, thinly sliced apple, or segments of blood orange/grapefruit. Dried cranberries are a lovely addition when serving this over the holidays, like Thanksgiving.
- Sweetener – Use maple syrup instead of honey, if you prefer. You could also reduce the honey for a more savory profile, but I don’t recommend omitting it entirely as the dressing can be quite tangy and bitter without a sweetener.
- Switch up the dressing – Change the flavor of this salad by pairing it with a completely different dressing. Go ahead and try my Greek Yogurt Salad Dressing, Creamy Feta Dressing, Homemade Zesty Italian Dressing, Restaurant Style Ranch Dressing, or Lemon Pesto Dressing. They’re all so good!
Serving suggestions
This arugula burrata salad is a wonderful addition to rich, hearty meat dishes and also complements pasta beautifully. Here are some excellent dishes to serve alongside it:
Storing
- Store leftover arugula burrata salad in an airtight container in the fridge for 1-2 days at most as the arugula will wilt with the vinaigrette as the salad sits.
- Extra dressing can be stored in a separate airtight container in the refrigerator for up to a week. Give it a good shake or whisk just before using again.
Erin’s wine pairings for arugula burrata salad
This vibrant salad pairs beautifully with a range of wines that complement its bright, creamy, and peppery flavors. Here’s a few I know you’ll enjoy:
- An off-dry Riesling will provide a delicious contrast to the tangy vinaigrette.
- A citrusy Sauvignon Blanc or a light Pinot Gris will enhance the fresh flavors of this salad while cutting through the richness of the creamy burrata topping.
- A light Pinot Noir with bright acidity and earthy notes will compliment the flavors in this salad nicely.
More vibrant salad recipes
-
new!
French Lentil Salad
Did you make this arugula burrata salad?
If you loved this arugula burrata salad, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.
Full Recipe
Arugula Burrata Salad
With its creamy burrata, peppery greens, and burst of sweet cherry tomatoes, this Arugula Burrata Salad is equal parts elegant and effortless! A quick five-ingredient vinaigrette ties it all together, while toasted pine nuts add the perfect finishing crunch together with a drizzle of balsamic reduction.
Print
Pin
Serves 6 people
Equipment
Ingredients
Dressing
- 1 shallot (finely minced)
- 1/4 cup olive oil (extra-virgin )
- 2 1/2 teaspoons red wine vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1 teaspoon Dijon mustard
Salad
- 5 ounces arugula
- 1 cup cherry tomatoes (halved)
- 1/4 cup pine nuts (toasted, for topping)
- 1 4-ounce ball burrata cheese
- Drizzle of balsamic reduction (optional)
Instructions
- Combine the 1 shallot, 1/4 cup olive oil, 2 1/2 teaspoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and salt and pepper in a small mason jar and shake to emulsify.
- In a large bowl, toss the 5 ounces arugula with just enough of the vinaigrette to just coat the leaves.
- Season with additional salt and pepper and top with 1 cup cherry tomatoes, 1/4 cup pine nuts and torn 1 4-ounce ball burrata cheese. Drizzle with balsamic reduction, if desired. Enjoy!
Notes
Storing
- Store leftover arugula burrata salad in an airtight container in the fridge for 1-2 days at most as the arugula will wilt with the vinaigrette as the salad sits.
- Extra dressing can be stored in a separate airtight container in the refrigerator for up to a week. Give it a good shake or whisk just before using again.
- Assemble this salad ahead of time and store it in the fridge, covered with plastic wrap, for a couple of hours at most. The flavors will meld together and intensify! Alternatively, prep the components of this salad separately and assemble right before serving.
- Taste the dressing before adding it to the salad. If too tart, add a touch more honey; if too sweet, a splash more vinegar.
- Double the salad dressing and refrigerate for easy use later on.
- Shake the jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
- Dress the salad just before serving to avoid soggy leaves, especially with delicate greens like arugula.
- Cheesy alternatives – Swap the burrata for soft mozzarella balls or use crumbled blue cheese, goat cheese, feta, or shaved Parmesan.
- Nuts and seeds – Add candied nuts, like candied pecans, or toasted pumpkin seeds.
- Greens – Replace arugula with lacinato kale (massaged with olive oil to soften) for a heartier base. Raw, thinly sliced Brussels sprouts are also great for a peppery crunch. You could even use a mixture of all of these suggested greens.
- Fruity twist – Swap the cherry tomatoes for thinly sliced pear, thinly sliced apple, or segments of blood orange/grapefruit. Dried cranberries are a lovely addition when serving this over the holidays, like Thanksgiving.
- Sweetener – Use maple syrup instead of honey, if you prefer. You could also reduce the honey for a more savory profile, but I don’t recommend omitting it entirely as the dressing can be quite tangy and bitter without a sweetener.
- Switch up the dressing – Change the flavor of this salad by pairing it with a completely different dressing. Go ahead and try my Greek Yogurt Salad Dressing, Creamy Feta Dressing, Homemade Zesty Italian Dressing, Restaurant Style Ranch Dressing, or Lemon Pesto Dressing. They’re all so good!
Nutrition
Calories: 136kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 19mg | Potassium: 192mg | Fiber: 1g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Leave a Reply