Ingredients
Salad Base
- 4 cups arugula (or mixed greens)
- 2 medium ripe tomatoes (about 8 ounces)
- ½ small red onion, sliced
Cheese
- 8 ounces burrata (or more to taste)
Dressings and Garnishes
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- ¼ cup pesto (prepared or homemade, optional)
- ¼ cup fresh basil leaves
- 1 tablespoon toasted pine nuts (or almonds, optional)
Instructions
- Prepare the greens: Place the arugula or mixed greens on a large plate or in a salad bowl to create the salad base.
- Slice the tomatoes and onion: Cut the tomatoes into ¼ inch thick slices and arrange them evenly over the greens. Add the sliced red onion on top of the tomatoes to add a mild pungent flavor and crunch.
- Add the burrata: Tear the burrata into bite-sized pieces with your hands and carefully distribute them over the tomatoes, allowing the creamy cheese to soften the salad harmony.
- Dress the salad: Drizzle the olive oil and balsamic glaze evenly over the salad. If using, add pesto for an additional herbaceous layer of flavor.
- Garnish and finish: Scatter fresh basil leaves and toasted pine nuts or almonds on top for freshness and a nutty crunch. Serve immediately to enjoy the contrasting textures and flavors.
Notes
- Use ripe but firm tomatoes such as heirloom or vine-ripened for the best flavor and texture.
- Substitute pine nuts with toasted almonds or walnuts if preferred.
- Pesto is optional but adds a wonderful herbaceous and nutty note.
- For a vegan version, replace burrata with a plant-based cheese alternative.
- Serve fresh to prevent greens from wilting and burrata from becoming too soft.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
