Tomatoes that burst when pierced, arugula with a peppery kick and a ball of burrata cheese that oozes a delicious curd all pair together harmoniously—and just so happen to be the three main ingredients of our burrata salad recipe. This salad is super easy to make and is very similar to caprese, but using burrata instead of mozzarella really heightens the flavor, look and overall experience. Don’t just take our word for it. Try this summery salad for yourself!
How to Make Burrata Salad
Burrata is a cow’s milk cheese made of a mozzarella shell encasing stracciatella, which is shreds of mozzarella soaked in fresh cream. It sounds complex, but it’s not: You can even make burrata at home.
Burrata is easy to use in recipes (hello, burrata toast and burrata pizza!) and this burrata salad recipe from Yvonne Pettiford of Surprise, Arizona, is no different. With simple, fresh ingredients, you’ll want to make it for every indulgent lunch or impressive dinner party.
Ingredients
- 6 cups fresh arugula
- 1 cup grape tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 1 tablespoon balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 8 ounces burrata cheese, cut into 1/2-inch pieces
Directions
Step 1: Combine vegetables and herbs
Make the base of your salad by placing the arugula in a large bowl. Scatter tomatoes, onions and basil on top. Try not to mount them all in the center so it’s easier to evenly distribute.
Editor’s Tip: Raw onions can have an overpowering flavor to them, but there’s a way to get rid of that! Thinly slice your onions according to the recipe, then submerge them in a bowl filled with ice water. Let them sit for 10 minutes, stirring once or twice. Take them out, drain them on a paper towel, and pat dry.
Step 2: Add seasonings
Drizzle olive oil and balsamic glaze onto salad, followed by salt and pepper. Toss everything together to coat evenly.
Editor’s Tip: For something unexpected, try an infused balsamic that has alliums present, or even a citrus-forward balsamic that will really complement the other ingredients.
Step 3: Top with burrata
Add burrata pieces on top of the salad and toss gently to distribute the cheese without tearing the pieces further. Serve and enjoy!
Tips for Making Burrata Salad
Use a different kind of tomato
Feel free to use a different tomato variety if you don’t have grape tomatoes. Cherry tomatoes are similar to grape tomatoes in look, size and taste. Heirloom tomatoes are another great option because of their beautiful color and unbeatable flavor that tastes best uncooked.
Add another protein
If you’d like another protein present in addition to the burrata, we recommend a cured Italian meat such as Genoa salami or prosciutto. For a little extra texture and flavor, crisp up the prosciutto and break it into bite-sized pieces.
Ensure the burrata is at room temperature
Burrata is meant to be eaten at room temperature, so be sure to take your burrata out of the fridge 30 minutes before using it. The vegetables and herbs for this recipe can be cold or room temperature.
Use high-quality olive oil
Since there is a good amount of olive oil in this recipe, we recommend using a nice olive oil brand. Also, olive oil does expire, and sooner than you may think! Try to use it within 60 days after opening, and definitely store olive oil properly in the meantime.
Serve with other Italian dishes
Because this burrata salad recipe uses an Italian cheese, it’s best to serve it with complementing recipes. Choose something light and refreshing from our favorite Italian recipes, like shrimp scampi, chicken with spinach and pesto, or a grilled garden veggie flatbread.
Pair with wine
Salads are light meals and should be served with a compatible wine. White wine is best for this burrata salad, so reach for sauvignon blanc, pinot grigio or Greco. Rosé also pairs beautifully with burrata, and if sparkling wine is desired, a playful prosecco is best.
The post How to Make an Easy Burrata Salad That Will Impress Anyone appeared first on Taste of Home.
source https://www.tasteofhome.com/article/burrata-salad/
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