This Arugula Burrata Salad with homemade Basil Balsamic Vinaigrette is absolutely bursting with flavor, texture, and freshness!
Plus, it comes together quickly, requires less than ten ingredients, and minimal prep. This fresh and easy salad will soon become your go-to when it comes to gourmet-level salads at home.
As a multitasking mom with a preference for great food, salads with elevated ingredients are a staple. A fulfilling meal with lots of flavor and I don’t even have to turn on the oven? Sign me up.
P.S. If you love an arugula-based salad as much as I do, try this Spinach Arugula Salad with Honey Dijon Vinaigrette next!
Arugula Burrata Salad Ingredient Highlights
Arugula has a distinct peppery taste that works really well with the subtle sweetness from the vinaigrette and tomatoes.
I like to use honey for my quick vinaigrette, but you can also use maple syrup to lean into the natural sweetness of the vinegar.
Burrata cheese is mozzarella cheese wrapped around a rich cream that culminates into a super delicious cheese with contrasting textures.
When you slice into the outer layer of mozzarella, the center is exposed, lending the creamiest texture that cheese has to offer. Overall, the cheese has a mild flavor, making it a great cheese to pair with a zesty sauce or bold vinaigrette.
It generally comes suspended in a liquid to keep it fresh. This liquid is mostly just a mixture of water and whey and is completely edible. You can add it to smoothies, sauces or use it in place of water in your baking.
Burrata is best served at room temperature. Consider taking it out of the refrigerator 15-20 minutes before assembling your salad.
Additional Add-in Ideas:
- Nuts like walnuts, almonds, cashews, etc. And if you really wanna make this gourmet, add these Baked Cinnamon Sugar Walnuts.
- Snow peas
- Bell peppers
- Raisins or Craisins
- Sliced avocado
- Sliced apple
- Grapes
- Olives or capers
- Hemp seeds or chia seeds
How to Make a Burrata Salad with Arugula
As you may know, oil and vinegar do not combine easily. When they do mix, it creates an emulsion, which has a nice, thick, and almost creamy texture.
I find that the easiest way to combine the oil and vinegar is by adding to a glass jar that has a snuggly fit lid and shaking it until it emulsifies.
Alternatively, if you don’t have a jar, you can whisk everything together in a bowl.
I highly recommend serving the Balsamic Vinaigrette with Basil on the side and allowing each individual to dress their own salad. Some people may like more dressing than others and allowing the vinaigrette to sit too long on the greens can affect their texture.
Pro tip: The longer the salad sits with the vinaigrette on it, the more likely it is to get soggy.
If you do wish to dress the whole salad, you can use up all of the vinaigrette. This recipe is designed to make just the right amount for this salad recipe.
Arugula Burrata Salad with Basil Balsamic
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Glass Jar with Lid (optional)
Ingredients
Arugula Burrata Salad
- 5 ounces arugula
- 1 pint cherry tomatoes
- ½ large red onion
- 8 ounces Burrata
Basil Balsamic Vinaigrette
- ½ ounce fresh basil
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey (or maple syrup)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Arugula Burrata Salad
- Rinse and dry your leafy greens (if necessary) and grape tomatoes. Slice your tomatoes in half lengthwise and finely slice your red onion. You can also chop your basil now to use in your homemade vinaigrette.
- Add the arugula, tomatoes, and red onion to a large salad bowl or large serving platter and toss to combine. Place the burrata on top and set aside until ready to dress and serve.
Basil Balsamic Vinaigrette
- Add the basil, balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper to a jar fit with a lid. Close the lid tight and shake vigorously to emulsify.
Pro Tips
- Burrata is best served at room temperature! Consider taking it out of the refrigerator about 20 minutes before assembling this salad.
- If you want to add protein to this salad, consider adding this Pistachio Crusted Salmon!
- Salad without vinaigrette will last on the counter at room temperature for up to 4 hours. In the refrigerator, it will last up to 3 days in an airtight container. If you have leftover Basil Balsamic Vinaigrette, it can last in a sealed jar for up to 3 months. If your salad does have vinaigrette or moisture from the burrata on it, it’s best to enjoy it within a couple of hours before it gets soggy.
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