Burrata Salad
This Burrata Salad combines creamy burrata cheese with fresh cherry tomatoes, arugula, avocado, and a simple olive oil and balsamic dressing for a fresh, light, and elegant dish perfect as a starter or lunch.
Servings: 2 servings
Ingredients
- 8 ounces cherry tomatoes sliced in halves
- 1 small red onion peeled and thinly sliced
- 1 avocado peeled and diced
- 3 cups arugula or mixed salad greens
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 8-ounce burrata ball or 2 x 4-ounce balls
Instructions
- Start by washing the cherry tomatoes and slicing them in halves. Peel and thinly slice the red onion, then peel and dice the avocado. Set these aside, handling the avocado gently to keep the pieces intact and creamy.
- Place the arugula or your choice of salad greens in a large salad bowl. Arugula adds a lovely peppery bite that contrasts beautifully with the creamy burrata.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and ground black pepper to make the dressing.
- Add the halved cherry tomatoes, sliced red onion, and diced avocado to the bowl with the greens. Drizzle the dressing over the salad and toss gently to combine, being careful not to bruise the avocado.
- Carefully place the burrata ball on top of the salad. You can leave it whole for a dramatic presentation or gently tear it apart to distribute its creamy goodness throughout the salad.
- Serve the salad immediately as a light lunch or a stunning appetizer.
Equipment
- Large Salad Bowl
- Small Bowl
- Knife
Notes
Use ripe but firm avocados to avoid mushiness. For extra flavor, add fresh basil or mint leaves. Serve with crusty bread to soak up juices. Drizzle more olive oil over burrata before serving. Keep burrata cold until serving. Variations include adding nuts, swapping greens, adding fruit, or making it heartier with grains.