If you've never tried burrata, this fresh summer saladis the perfect introduction to it. In this recipe, the creamy cheeseis nestled on a bed of peppery arugula surrounded by juicy marinated tomatoes. Once it is sprinkled with salt and drizzled with sweet, tangy balsamic glaze, the burrata is ready to be sliced open and smeared on toastedciabatta or devoured by the spoonful. This Caprese-inspired salad pairs perfectly with weeknightchicken dinners and any pasta dishesyou can imagine. It'll be showstopping appetizer no matter how you serve it!
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, burrata cheese can be served from any kitchen.
What types of tomatoes are best for burrata salad?
Of all the different types of tomatoes, grape tomatoes are especially good in this salad. You could also use cherry tomatoes or any tomato that you cut into bite-size chunks. Colorful heirloom tomatoes sliced into wedges would be stunning in a burrata salad.
How do you eat burrata?
Burrata is comprised of two 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.
How long does burrata last in the fridge?
For unopened burrata still in its original store packaging, simply go by the expiration date printed on the package. If you've opened a package of burrata, but only used some, store the leftover burrata and liquid from the package in an airtight container for up to three days. However, any burrata that has been cut into should be consumed immediately. Never freeze burrata as the cold temperature can alter the cheese's flavor and texture.
What pairs 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 co*cktail 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 breadcrumbs 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-oz.) balls burrata
- 1/4 c.
chopped fresh basil, plus more for serving
Directions
- Step1In 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.
- Step2In a medium bowl, combine ¼ cup of the garlic oil, balsamic glaze, salt, and pepper. Fold in the tomatoes and the shallot. If you have time, cover and refrigerate for 30 minutes to 1 hour to allow the tomatoes to marinate.
- Step3Arrange 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 basil into the tomato mixture and spoon the mixture on top of the arugula and around the burrata. Serve topped with more basil, if you like.
Tip: Use any leftover garlic oil in salad dressings, dipping sauces, or as a flavorful cooking oil.
