Salad with Burrata
This Caprese-inspired salad with burrata, tomatoes, arugula and balsamic is equal parts creamy, peppery and refreshing. The best salad you'll eat!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 280 kcal | Sugar | 5 g |
| Carbs | 10 g | Cholesterol | 40 mg |
| Protein | 12 g | Sodium | – |
| Fat | 25 g | Fiber | 1 g |
| Sugar | 5 g | ||
| Cholesterol | 40 mg | ||
| Sodium | – | ||
| Fiber | 1 g |
Prep Time: 15 min Total Time: 15 min
Ingredients
5 ounces baby arugula about 5 cups
1 pint cherry tomatoes halved (about 2 cups), divided
8 ounces burrata cheese torn into rough pieces, divided
¼ cup tightly packed fresh basil leaves chopped or torn into pieces, divided
2 tablespoons balsamic glaze store bought or see notes for homemade
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Instructions
Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.