Burrata Salad
Burrata Salad is the absolute best combination of flavors, textures, and even colors! It is fresh, vibrant, and delicious.
Servings: 4
Calories: 329kcal
Ingredients
- 1 baguette, sliced a ¼" thick on a bias
- 4 tablesoons extra virgin olive oil, separated
- 2 cups baby arugula
- 1 cup grape tomatoes, halved
- ¼ cup torn basil leaves
- 2 tablespoons balsamic vinegar reduction, separated
- Kosher salt and black pepper, for seasoning
- 1 (8-ounce) container burrata (about 4 burrata balls)
Instructions
TOAST THE BREAD:
- Preheat the oven to 400°F, and have ready a large sheet pan.
- Transfer the bread to the sheet pan, and lightly drizzle with 1 tablespoon of olive oil. Turn the slices over, and drizzle with another tablespoon of oil.
- Transfer to the oven and bake for 4 minutes. Remove from the oven, and carefully turn the slices over. Return to the oven to bake for another 2-3 minutes or until golden in color. Remove the oven and set aside to cool.
MAKE THE SALAD:
- Add the baby arugula to a large, shallow bowl, and top with the halved grape tomatoes and torn basil leaves.
- Drizzle about a tablespoon each of olive oil and balsamic reduction across the top and sprinkle with a pinch of Kosher salt and black pepper. Toss to coat, if desired.
- Gently, tear each burrata ball in half and place it over the top of the salad. Drizzle the cheese with another tablespoon each of olive oil and balsamic reduction. Sprinkle the cheese with another pinch of Kosher salt and black pepper. Serve with the toasted baguette slices and enjoy!
Nutrition
Calories: 329kcal | Carbohydrates: 33g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 393mg | Potassium: 216mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1024IU | Vitamin C: 7mg | Calcium: 391mg | Iron: 3mg