Indulge in mozzarella’s lusciously creamy cousin with this burrata salad. For those who have not sampled burrata before, this salad is the perfect introduction to this fresh, milky cheese. Inspired by caprese salad and bruschetta, this salad has sweet cherry tomatoes tossed in garlic oil, balsamic, and basil. The burrata is nestled in bed of arugula while the marinated tomatoes are spooned around it. After a sprinkling of salt and a drizzle of balsamic glaze, this dreamy salad is ready to be portioned onto serving plates, smeared on toasted ciabatta, or devoured by the spoonful. A perfect complement to chicken dinners and Italian-inspired pasta recipes, burrata salad can be a refreshing appetizer or a satisfying side dish.
What is burrata?
Often compared to mozzarella, burrata is a fresh Italian cow’s (or buffalo) milk cheese. For many years it was a typical product seen mostly in Puglia, the region credited with its creation in the 1950s. While popular among Italian Americans, this cheese was only available in artisanal cheese shops until it skyrocketed in popularity. And for good reason; it’s delicious! Now available in most grocery stores, the clean, creamy cheese can be served from any kitchen.
How do you eat burrata?
Burrata is comprised of 2 parts. The outer part is a familiar mozzarella-like pouch that holds the soft inside. The inside is known as stracciatella. Not to be confused with the gelato flavor, stracchiatella is a thickened cream and mozzarella scrap mixture that has a rich and buttery flavor. Incidentally, burrata translates to “buttered!” Use a spoon to break open the mozzarella pouch and smear the rich perfection that flows out onto a crostini.
What goes well with burrata salad?
Because this salad is so simply dressed, it is a wonderful companion to a whole slew of main dishes including grilled flank steak, roasted chicken, or baked salmon. It would also make a delicious sharable plate for the ever-trendy grazing-style dinner parties. Serve it alongside a charcuterie board, crispy arancini, and marinated olives for an elegant cocktail party. There are also ample opportunities to personalize the salad. Fresh, seasonal fruits such as peaches, figs, and persimmons work marvelously with the rich, creamy flavor of burrata. Thinly shaved prosciutto or salami would be add some savory-salty goodness. Adding texture with a sprinkle of toasted pine nuts or garlicky panko bread crumbs is also welcome.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 20 mins
Ingredients
- 1/2 c.
olive oil
- 4
garlic cloves, peeled and smashed
- 1 1/2 tbsp.
balsamic glaze, plus more for drizzling
- 1/2 tsp.
kosher salt, plus more to taste
- 1/4 tsp.
freshly ground black pepper, plus more to taste
- 2 pt.
multicolored grape tomatoes, cut in half
- 1
shallot, thinly sliced
- 2 c.
loosely packed arugula
- 2
4-ounce balls burrata
- 1/4 c.
chopped fresh basil, plus more to garnish
- Nutrition Information
- Per Serving (Serves 8)
- Calories229 Fat20 gSaturated fat6 gTrans fat0 gCholesterol22 mgSodium263 mgCarbohydrates5 gFiber1 gSugar3 gProtein7 gVitamin D0 mcgCalcium167 mgIron1 mgPotassium254 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a small saucepan over medium heat, bring the oil and garlic to a simmer. Cook, stirring occasionally, until the garlic is golden and the oil is fragrant, about 3 minutes. Remove from heat and allow to cool. When cool enough to handle, slice the garlic and place it in a storage container. Pour the oil over the garlic.
- Step 2In a medium bowl, combine ¼ cup of the garlic oil, balsamic glaze, salt, and pepper. Fold in the tomato and the shallot. If you have time, cover and refrigerate for 30 minutes to 1 hour to allow the tomatoes to marinate.
- Step 3Arrange the arugula on a serving platter. Top with the burrata. Drizzle the burrata and arugula with more garlic oil and balsamic glaze; sprinkle the burrata with salt and pepper, to taste. Fold the ¼ cup of chopped basil into the tomato mixture and spoon mixture on top of the arugula and around the burrata. Garnish with more basil, if you like.
Tip: Use any leftover garlic oil in salad dressings, dipping sauces, or as flavorful cooking oil.
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