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Arugula Burrata Salad with Cherry Tomatoes and Toasted Pine Nuts Recipe

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3.8 from 1 review

A fresh and vibrant Arugula Burrata Salad featuring peppery arugula leaves, creamy burrata cheese, sweet cherry tomatoes, and toasted pine nuts, all tossed in a tangy and slightly sweet Dijon vinaigrette. Perfect for a light lunch or an elegant starter, this salad combines simple ingredients with bold flavors for a quick and delightful dish.

Ingredients

For the Vinaigrette

  • 1 shallot, finely minced
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 teaspoons red wine vinegar
  • 1 teaspoon honey
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard

For the Salad

  • 5 ounces arugula
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts, toasted
  • 1 4-ounce ball burrata cheese
  • Drizzle of balsamic reduction (optional)

Instructions

  1. Make the Vinaigrette: In a small mason jar, combine the finely minced shallot, extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of kosher salt and freshly ground black pepper. Seal the jar tightly and shake vigorously until the mixture is well emulsified and smooth.
  2. Toss the Arugula: Place the arugula in a large bowl, then pour just enough vinaigrette over the greens to lightly coat them. Toss gently to ensure the leaves are evenly dressed without becoming soggy.
  3. Assemble the Salad: Season the dressed arugula with additional salt and freshly ground black pepper to taste. Top the salad with the halved cherry tomatoes, toasted pine nuts, and torn pieces of the burrata cheese, distributing them evenly for balanced flavor in every bite.
  4. Finish and Serve: If desired, drizzle a small amount of balsamic reduction over the assembled salad for an added touch of sweetness and depth. Serve immediately to enjoy the fresh textures and flavors at their peak.

Notes

  • To toast pine nuts, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until golden and fragrant; watch carefully to avoid burning.
  • The burrata cheese can be substituted with fresh mozzarella if burrata is unavailable, though the creamier texture is a signature element of this salad.
  • Balsamic reduction is optional but adds a lovely sweet tang; it can be purchased or made by simmering balsamic vinegar until thickened.
  • For a vegan option, omit the burrata and substitute with marinated tofu or avocado slices.
  • Serve immediately after assembling to maintain the freshness of the greens and the delicate texture of the burrata cheese.

Find it online: https://cozyplatter.com/arugula-burrata-salad-with-cherry-tomatoes-and-toasted-pine-nuts-recipe/