Arugula Burrata Salad

Course: Salad

Cuisine: Italian

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 136kcal

Author: Platings and Pairings

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 Recipe

Equipment

Large Bowl

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.

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

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!

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