This is one of my favorite summertime salads, and I’m not just saying that to get you to read more. This recipe for Arugula Burrata Salad is a true show stopper. It’s one of those salads that when you take a bite, you close your eyes and simply enjoy. It’s that good.
Love some other summer salad recipes? Check these out: Nicoise Salad Recipe, Watermelon Berry Salad (YES!), Quick Marinated Cherry Tomato Salad or my summer special Mango Avocado Salad.
This recipe is: Low Carb, Keto Friendly, Gluten Free and Vegetarian (if your cheese rennet is bovine free).
Table of Contents
Why You’ll Want to Make My Arugula Burrata Salad Recipe:
- One of the most tasty salads I’ve ever made… and that’s saying something.
- Uses leftover zucchini effectively and transforms it into something divine.
- Try using store-bought Pesto… it saves a lot of time and tastes great.
- Anyone who tastes this salad will ask for the recipe- hands down.
- Burrata is such a creamy, delicious cheese… perfect against the peppery arugula.
Ingredient Tips for Arugula Salad with Burrata:
- Arugula: I always buy organic arugula. To me, it just tastes better with less of an “edge” to it. Still peppery, just less sharp for some reason.
- Zucchini: When selecting your zucchini, it’s always better to find the smaller ones. They have less water and more flavor, making them a perfect candidate for grilling.
- Burrata cheese: Look in the gourmet cheese section of your grocery store for this item. Sometimes it is called Burratini too. Burratini are just smaller balls of burrata.
- Pesto: If you want to make homemade pesto, go for it. I know that it always tastes better, but sometimes I just don’t have the time. I love this brand of Pesto and use it all the time.
- Pine nuts: I know that pine nuts are a bit pricey, but they bring such amazing flavor, particularly when toasted lightly.
Ingredient Substitution Ideas:
- Burrata: Simply can’t find any burrata? That’s fine. Look for Buffalo (or Bufala) mozzarella in the cheese case. Although not exactly the same as burrata, it also has a slightly creamy center that will work great with this recipe.
- Pine nuts: if you don’t have these in your pantry or just don’t want to drop the dough for this pricey ingredient, try some toasted walnuts or slivered almonds. In a pinch, toast some pepitas with a touch of Coconut Liquid Aminos. So good.
- Parmesan cheese: use some Pecorino Romano. The flavors are just so close that nobody will know the difference.
Equipment Needed for the Burrata Cheese Salad Recipe:
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Squeeze bottle (optional for the pesto)
Learn how to make This Arugula Burrata Salad Recipe
Below is a step-by-step photo guide on how to create this recipe in your own kitchen. If you want to print the recipe or ingredient list, you can do so in the recipe card toward the bottom of this post.
Step 2: Around the edges, add the sliced cherry tomatoes and the chopped leftover grilled zucchini. So good already.
Step 3: Carefully place the creamy burrata cheese into the center. I like to put the smooth side up for better presentation.
Step 4: Drizzle the pesto sauce over the top liberally. Then, sprinkle on the shaved Parmesan. Looks good, right?
Scott’s Kitchen Tips:
- Burrata cheese: it’s important to remember that this ingredient is very delicate. Inside the thin mozzarella shell is a pocket of stracciatella (soft mozzarella and cream). If you’re not paying attention, it is really easy to tear. The beauty of this salad is letting the guests cut into the burrata and enjoy that experience!
- Grilled zucchini: I know that I don’t have instructions to grill the zucchini in the recipe card… because in the summer it seems I always have leftovers. Anyhow, slice the zucchini into planks and sprinkle with salt, pepper and avocado oil. Place oiled side down on the hot grill. Sprinkle salt, pepper and avocado oil on the side facing up. Flip until grilled to perfection.
- Shaved Parmesan: You can either buy a tub of shaved Parmesan (like I did in this recipe), or you can take a block of aged Parmesan and use a vegetable peeler and make your own shavings. I like to save time, so I bought it pre-shaved.
Working with Leftover Arugula Burrata Salad:
To store: Listen up… this salad does NOT store well. Once it is made and served, that’s pretty much it. The inside of the burrata gets all over the place and the salt tends to wilt the arugula if you put it back in the fridge. Once everyone has eaten their fill, pitch the rest. You’ll thank me later.
What to Serve with Burrata Arugula Salad:
The Takeaway:
Pesto Arugula Burrata Salad
Ingredients
- 3 cups arugula lightly packed
- 1 zucchini grilled and diced
- 1 tablespoon olive oil
- 1/2 lemon fresh
- 1 cup cherry tomatoes halved
- 1 ball burrata cheese large
- 3 tablespoons pesto store bought or fresh
- 1/4 cup pine nuts toasted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup Parmesan shaved
Instructions
- Add the arugula to a large platter. Drizzle the olive oil and lemon juice over top. Sprinkle 1/2 of the salt.
- Slice the leftover grilled zucchini into bite-sized pieces. Halve the cherry tomatoes. Place on the perimeter of the platter, leaving room for the burrata in the center.
- Place the fresh burrata in the center of the dish.
- Drizzle the pesto over top. Sprinkle with the shaved Parmesan cheese.
- Serve immediately and enjoy.
One Response
Exactly the kind of dish I look for when I want something quick but still beautiful on the plate. The textures are spot-on, and it tastes like summer in every bite. Added a few cherry tomatoes for color—so good.