Easy Arugula Burrata Salad Recipe | Fresh Summer Tomato Gourmet Lunch Idea
Peppery arugula, juicy tomatoes, and creamy burrata are tossed with a bright lemon vinaigrette and fresh basil for a quick, gourmet-feeling salad. Serve as a light lunch, dinner with bread, or a showy starter.
Ingredients
Ingredients
- 5–6 cups baby arugula, rinsed and well dried
- 8–10 ounces cherry or heirloom tomatoes, sliced or wedged
- 8 ounces burrata (two 4-ounce balls), drained
- Fresh basil leaves, torn
- Flaky sea salt
- Freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon honey (or agave)
- 1 small garlic clove, finely grated or pressed
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Extra-virgin olive oil, for drizzling (optional)
- Crushed red pepper flakes (optional)
- Toasted pine nuts or slivered almonds (optional)
- Balsamic glaze (optional)
- Grated lemon zest (optional)
Instructions
Instructions
- Whisk together olive oil, lemon juice, red wine vinegar, honey, grated garlic, Dijon, and kosher salt in a small bowl or jar until emulsified, then taste and adjust seasoning.
- Place the sliced tomatoes in a bowl, season with a pinch of salt and pepper, drizzle about 1 teaspoon of the vinaigrette, and toss gently.
- Add arugula to a large bowl, drizzle with about 2 tablespoons of the vinaigrette, and toss to lightly coat; season with a tiny pinch of salt and pepper.
- Spread the dressed arugula on a platter or shallow bowl and nestle the seasoned tomatoes on top.
- Tear open the burrata and place it over the salad so the creamy centers are exposed.
- Drizzle a little olive oil over the burrata and finish with flaky sea salt, black pepper, and torn basil.
- Add any optional toppings such as crushed red pepper flakes, toasted nuts, balsamic glaze, or lemon zest, and serve immediately.
Notes
Serve with crusty bread to catch the creamy cheese and tomato juices. Let burrata sit at room temperature 10–15 minutes before serving for best texture. Dress greens lightly to avoid sogginess and season in layers. Use ripe, room-temperature tomatoes for maximum flavor. Components can be prepped ahead and stored separately; assemble just before serving.