This arugula and burrata salad is a fuss-free delight that requires no cooking. A mix of peppery arugula, chives, tomatoes, salty anchovies, olives, and creamy burrata cheese, creates a rich and satisfying salad. Tossed in a tangy shallot dressing, this dish is a perfect blend of flavors. Whether you're hosting a summer party or looking for a light yet satisfying lunch option, this arugula and burrata salad recipe is a must-try.
This Italian arugula burrata salad is perfect to enjoy in hot weather. With its creamy, tangy flavors and simple preparation, it will keep you cool and satisfied. It serves 4 people as a side, however, if you are serving it as a main course it will be enough for 2 people.
If you're searching for more summer salads I recommend my simple and exquisite Italian bresaola carpaccio made with Italian salted beef and arugula. For a refreshing twist try my fresh and creamy Panzanella salad made with luscious burrata, peppery arugula, succulent tomatoes, and sweet cantaloupe melon. I am sure that at every bite it will transport you to the sun-kissed fields of Italy.
Why you'll love this salad with arugula and burrata
Ready in a blink - this salad is definitely a lifesaver. Once you have gathered all the ingredients is a matter of minutes before you can enjoy this creamy and refreshing arugula and burrata salad.
No stove - cooking on the stove is not involved in its preparation. To make this effortless salad, all you need to do is chop the ingredients, gather them together, and season them. It's as simple as that!
Refreshing -in the scorching heat, this salad is a total must. It offers a satisfying blend of freshness, saltiness, and creaminess, making it an ideal choice for a refreshing meal.
Main dish - instead of serving just as a side dish, consider showcasing this dish as a tasty main course too. Simply increase the quantities of the ingredients and serve the salad on a pretty serving plate. Furthermore, it's perfect for BBQs, summer parties, or picnics.
Meal prep - this arugula burrata salad is an ideal choice for meal prep to enjoy during your work lunch break. It stores perfectly in a lunch box and can be prepared the night before. Simply remember to store the seasoning in a small container or a small jar and combine it before eating it.
🥘 Ingredients for arugula burrata salad
Below you will find the ingredient list for preparing this arugula and burrata salad. These ingredients can be easily found at any store. For the ultimate salad experience, ensure you purchase these ingredients when they are in season. See recipe card for quantities.
- Arugula- gives a peppery flavor to the dish and elevates the burrata cheese.
- Tomatoes - datterini tomatoes are super sweet and have less acid than the other tomatoes, which makes them ideal to use in this recipe. These little gems are kissed by the hot Italian sun giving a sugary flavor. Definitely, worth the try.
- Burrata - buy fresh Italian burrata. It gives a creamy and delicate taste that matches perfectly with the acidity of the other ingredients. In case you bought an extra one, try my easy pink pasta sauce made with burrata and tomato.
- Anchovies - anchovies fillets are fairly salty for nature, for this matter is better to buy them packed in olive oil rather than packed in salt. In case you have anchovies packed in salt just wash the fillet under cold water to remove the extra salt and adjust the salt of the overall recipe.
- Herbs- use fresh basil leaves and chives. In my opinion, chives match wonderfully in any salad and give the arugula and burrata salad a subtle onion flavor to it.
- Olives - use pitted Taggiasche olive in this recipe. While smaller in size, they have a fleshy texture and sweet taste. These olives are from the Liguria region of Italy and are well known for their quality.
- Dressing - use a mix of extra virgin olive oil, salt, white vinegar, and shallot to season the dish. Make sure to let the dressing rest for 10 minutes before use, to increase the flavor.
Instructions for arugula and burrata salad
So, let's dive into this delicious dish and discover how to create your own arugula and burrata salad.
Note: this is just a quick introduction. Please read the recipe card for the full instructions.
Diced the shallot very finely on a chopping board. Add diced shallot, olive oil, vinegar, and salt in a small bowl. Mix with a fork until combined. Taste the vinaigrette to adjust salt as needed. Set it aside for 10 minutes to rest.
Cut the datterini tomatoes in halves on a chopping board. Chop the chives into your preferred shape and set them aside.
Combine the tomatoes, herbs, and arugula in a bowl, then drizzle the dressing over the ingredients. Mix everything and set it aside.
Place the salad on a large plate, then carefully arrange the burrata, anchovies fillets, and olives on top. Serve immediately.
Here you find the alternative ingredients of the arugula and burrata salad, in case some ingredients are not available.
- Arugula - instead of the arugula use watercress or baby spinach.
- Burrata - use buffalo mozzarella or mozzarella cheese balls.
- Tomatoes - any tomatoes work great in here. My suggestion would be to use cherry tomatoes or heirloom tomatoes.
- Olive - instead of Taggiasche olive use pitted Kalamata olive.
While this salad is already delicious, you can customize your arugula and burrata salad by adding more ingredients to your liking. Here are a few suggestions:
- Prosciutto - if you want to add extra saltiness to the arugula burrata salad add some crispy parma ham. Lay down some slices of fine parma ham on a baking tray and bake them in a preathed oven at 250 °C /482°F for 10/15 minutes. Let them cool down and break into large pieces or crumbles to sprinkle.
- Nuts - toast some nuts before adding them to the dish for extra flavor. Use nuts such as unsalted pistachio or chopped almonds or pine nuts or pecans.
- Fruits - add some strawberries or halved pitted fresh cherries or some pomegranate seeds. For a refreshing version add some watermelon and cut it into cubes.
- Grain - a great way to use the leftovers or for an alternative meal is to add some cooked and chilled pasta such as farfalle. Another way is to add some cooked emmer, barley, or bulgur grain. Before adding the grain or the pasta to the dish toss it with olive oil and salt.
- Bread - for a crunch texture add to the arugula and burrata salad some croutons.
- Vegetables - add to the dish some sliced cucumber, chopped onions, or some grilled corn.
The pieces of equipment used to make this salad with arugula and burrata are incredibly minimal. Not to mention that is perfect for camping since it doesn't involve any actual cooking. You will need a jar or bowl and a fork to combine the dressing. A large bowl and a spoon to toss the salad. A knife and chopping board to cut the tomatoes, chives, and shallot. To finish use a large plate to combine the ingredients.
Due to the raw nature of all the ingredients, such as tomatoes, arugula, and burrata, freezing is not recommended for this salad. Instead, it is an excellent dish to store in the refrigerator. I suggest storing the vegetables and dressing in separate containers to prevent the dressing from wilting the arugula. Eat it within 2 days after refrigeration.
💭 Top tip
Fresh ingredients - fresh ingredients will not just look beautiful but they will taste better. When buying vegetables stay away from signs such as dull colors, limp vegetables, and heavy bruises on the skin.
Buy seasonal - to experience the best flavor is important to buy and eat the vegetables during the appropriate season. Watch the vegetable calendar in the hemisphere where you live to see what is available.
Resting the dressing - let the dressing rest for 10 minutes, this way all the flavors will have time to infuse in the dressing.
Serve immediately - as soon as the salad with arugula and burrata is seasoned with the dressing, serve it immediately to prevent the vegetables from wilting.
This delicious cheese is available in any store and is usually located next to the mozzarella and ricotta cheese. Alternatively, it can be found in any Italian deli or in any online shop.
Absolutely, it can be eaten raw or cooked with pasta. Either way, it will taste delicious.
Yes, of course. The external skin is edible just like the mozzarella or any fresh and soft cheese.
They are both Italian cheeses but they are different in texture and flavour. Burrata is a soft cheese born and made in Puglia a southern region of Italy from cow's milk. This cheese has a firm skin while the inside is filled with a mixture of cream and stringy curd scraps. It has a rich and creamy flavor and soft texture. While the mozzarella can be made from cow's milk or buffalo's milk. It has a more elastic texture with a milky flavor.
This cheese will elevate any dish. It is unbelievably delicious to eat with toasted bread, in a rich salad, in pasta sauce, with tomatoes, with any grilled vegetables, or with a charcuterie board as a starter.
Arugula used in salads it is often mistaken as a lettuce family. However, the arugula is part of the Brassicaceae family and is commonly referred to as rocket and eruca.
When buying the arugula there are some signs to look for. Color, the leaves need to be vibrant green and have no presence of yellow or brown spots on them. Texture, the leaves need to be firm and crispy to the touch, discard arugula that looks wilt. Also, look for smaller leaves instead of big ones, as they tend to have more flavor.
If you are looking for more salads or dishes that use burrata cheese or arugula, here I selected a few of my favorites dish.
Arugula burrata salad
- 1 small bowl or jar
- 1 Fork
- 1 Chopping board
- 1 Knife for vegetables
- 1 Large bowl
- 1 Spoon to toss the vegetables in the bowl
- 1 serving plate or large plate
- 1 tablespoon extra virgin olive oil
- ½ teaspoon white vinegar
- 8 gr shallot lb. oz 0: 0.3
- 1 teaspoon Maldon salt
- 30 gr arugula lb. oz 0: 1.1
- 8 fillet anchovies in olive oil
- 250 gr datterini tomatoes, my choice tiger tomatoes lb. oz 0: 8.8
- 150 gr fresh burrata lb. oz 0: 5.5
- 40 gr Tagiasche olives lb. oz 0: 1.4
- 10 gr chives lb. oz 0: 0.4
- 8 basil leaves
- Remove the skin from the shallot and diced the shallot very finely on a chopping board. Add diced shallot, olive oil, vinegar, and salt in a small bowl or a jar. Mix with a fork until combined. Taste the vinaigrette to adjust the salt as needed. Set it aside for 10 minutes to rest.
- Wash the tomatoes, arugula, basil leaves, and chives under cold running water to remove the dirt. Transfer the washed ingredients to a clean kitchen towel or paper towel to dry and pat them gently to remove any remaining moisture.
- Cut the datterini tomatoes in halves on a chopping board and set them aside. Again chop the chives into your preferred shape and set them aside.
- Combine the tomatoes, herbs, and arugula in a large bowl. Mix the dressing with a fork before adding it to the salad. Drizzle the salad with the dressing and gently toss it with a spoon. Set it aside.
- Place the salad on a large plate or serving dish. Carefully arrange the burrata cheese on top of the salad add the anchovies, and scatter the olives around. Serve immediately.