Arugula Burrata Salad with Basil Balsamic
This Arugula Burrata Salad take a simple yet luxurious salad to the next level with a mouthwatering homemade Basil Balsamic Vinaigrette.
Equipment
- 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.
Notes
- 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 a warm element to this salad, but keep it vegetarian, consider adding these Roasted Potatoes and Asparagus, Roasted Carrots and Brussels Sprouts, or Roasted Asparagus and Mushrooms.
- If you want to add protein to this salad, consider adding this Pistachio Crusted Salmon, Old Bay Salmon, or Chimichurri Salmon.
- Enjoy this recipe? You have to check out my other homemade salad recipes!