Burrata Salad

This luscious Burrata Salad is made with peppery arugula, ripe, juicy peaches, plenty of creamy Burrata cheese, and lightly sweetened white wine vinaigrette.

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 5

Cook Time 1

Total Time 6

Servings servings (1 1/2 cups each)

Calories 453kcal

Author Meggan Hill

Ingredients

For the dressing:

1/2 cup olive oil
1/4 cup white balsamic vinegar
2 teaspoons Dijon mustard or more to taste (see note 1)
1 teaspoon honey
Salt and freshly ground black pepper to taste (see note 2)

For the salad:

3 cups arugula
1 small red onion thinly sliced
1 pint cherry tomatoes halved
1 peach sliced
1 (8-ounce) container burrata drained (see note 3)

US Customary - Metric

Instructions

In a small jar with a tight-fitting lid, or in a bowl with a whisk, add olive oil, white balsamic vinegar, mustard, honey, and salt and pepper to taste. (I like 1/2 teaspoon salt and 1/4 teaspoon pepper.) Shake or whisk to combine.
In a large bowl, add the arugula, red onion, tomatoes, and peaches. Drizzle dressing over salad and toss to combine. Top with burrata and serve.

Notes

Dijon mustard: Sometimes I use up to 2 tablespoons Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that's a ratio I learned in culinary school and I like it).
Burrata: Burrata is shell of mozzarella cheese filled with fresh cheese curds and cream inside. If using an 8-ounce ball of burrata, use a knife to cut into smaller pieces. Fresh buffalo milk mozzarella is a close substitute.
Yield: This recipe makes 4 servings, about 1 1/2 cups of salad per serving.
Storage: Burrata should be eaten immediately when cut, so serve immediately. The texture of the cheese can change once chilled.
Make ahead: The dressing can be made up to 3 days in advance. Shake or stir to recombine before using.

Nutrition