Arugula Burrata Salad
This arugula burrata salad is made with juicy tomatoes, sweet corn, and a creamy pesto vinaigrette salad dressing. Celebrating the best of summer ingredients, you will love this as an easy side salad to serve at your next get together!
Burrata cheese is such a fun, beautiful addition to a salad (both visually and from a taste perspective). I love how you reveal a soft, creamy interior once you tear that ball of cheese open. Tossed together with this arugula tomato salad and tangy pesto dressing, burrata helps to make this dish so creamy and delicious.
This summer burrata salad is ready in under 30 minutes. It’s perfect as a side dish and I’ve shared a handful of yummy serving ideas for inspiration below. Enjoy 🙂
Looking for more dietitian-designed salad ideas? Be sure to check out my roundup of summer salad recipes. You may also love this Grilled Nectarine Salad With Burrata, or my fan-favourite Summer Salad With Corn & Strawberries!
About the ingredients & possible substitutions
- Arugula: This leafy green is the base of this salad recipe. I love the way its peppery kick pairs with the rest of the salad ingredients. That said, you are welcome to use another leafy green here, such as baby kale or a spring mix (both would work well).
- Tomatoes: I used vine-ripened cherry tomatoes for this recipe, which have an incredibly sweet and juicy flavour. You are welcome to use other tomatoes, such as grape tomatoes, pearl tomatoes, or even heirloom tomatoes if they are available to you. I would avoid ones like roma tomatoes, however, as I don’t find they have the most flavour for salads!
- Corn: I used fresh corn still in its husk for this recipe, but you are welcome to use canned corn if needed.
- Burrata cheese: Burrata cheese is sold in a large ball stored in liquid. The outer “pouch” of the cheese encloses a creamy interior that is released when you cut or tear the cheese. While there is no *perfect* substitute, your best options are to use a buffalo mozzarella, stracciatella, bocconcini, or ricotta cheese in its place.
- Pesto vinaigrette: This homemade pesto salad dressing is made with fresh basil, garlic, seeds or nuts (I used hemp hearts), parmesan or nutritional yeast, olive oil, red wine vinegar, and lemon juice.
- Balsamic glaze (optional): Not totally necessary, but a fun extra to drizzle on top and add even more flavour! I’ve linked my go-to balsamic glaze brand if you’re looking for one with simple ingredients 🙂
If preferred, you could also serve this salad with my all-time favourite balsamic vinaigrette recipe instead of the creamy pesto dressing. The flavour profile will be different, but also delicious!!
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
What to serve this salad with
This arugula and burrata salad is meant to be served as a side dish. It would pair fabulously with your favourite protein dish to make a balanced dinner.
Below are some seasonal ideas that work work perfectly:
- salmon – such as this almond crusted baked salmon, this baked chili salmon, or this honey lemon salmon with thyme.
- white fish – such as this baked herb-crusted cod or this pesto baked cod (feel free to use extra pesto dressing on the fish!)
- sautéed shrimp – these garlic shrimp with smoked paprika and honey are a favourite
- seared scallops
- grilled or pan-fried chicken or steak
Can you make this salad in advance?
Unfortunately, this is not the best salad to make in advance or to keep leftovers of as it will get soggy when stored overnight.
That said, you can certainly prepare the ingredients in advance:
- make the pesto salad dressing and store it in an airtight container in the fridge
- cook the corn and remove the kernels, storing them in an airtight container in the fridge
- slice the cherry tomatoes and store them in the fridge as well
Then, throw everything together just before serving! I recommend adding the burrata right before serving, as it’s quite a liquid/soft cheese 🙂
Arugula nutrition benefits
Arugula is an incredibly nutrient-dense food and an excellent source of many micronutrients.
A 2-cup serving of arugula (40 grams) provides over:
- 50% of your daily vitamin K needs
- 20% of your vitamin A needs
- 8% of your daily vitamin C, folate, and calcium needs
More arugula salad recipes
- Couscous Salad With Shrimp & Arugula
- Grilled Watermelon Salad With Arugula & Balsamic
- Roasted Pear Salad With Arugula & Gorgonzola
- Lemon Orzo Salad With Arugula & Zucchini
- Roasted Pepper Salad With Farro & Arugula
Did you give this Arugula Burrata Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Arugula Burrata Salad (Fresh & Creamy!)
- 2 ears fresh corn, husks removed (or 1.5 cups of canned corn)
- 5 ounces of baby arugula (142 gram or a standard bag/clamshell)
- 2 cups cherry tomatoes, halved
- 4 ounce ball of burrata cheese (125 gram ball)
- Drizzle of balsamic glaze (optional)
- 2 cups fresh basil leaves (you can use a standard 1oz or 28g container)
- 2 large cloves garlic, peels removed
- 1/4 cup hemp seeds (or you can use walnuts, pistachios, pine nuts, or pumpkin seeds)
- 1/3 cup grated parmesan (I like parmigiano-reggiano; or you can use nutritional yeast)
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar (or white wine vinegar)
- 1/2 a lemon, juice only
- Salt + pepper, to taste
- Cook corn: Start by bringing a pot of water to a boil. Once boiling, place husked corn into the water and allow to cook for 5 minutes. Remove corn from water and allow to cool until comfortable to touch.
- Meanwhile, make the pesto dressing: add all dressing ingredients to a food processor. Blend until well-combined, adjusting seasonings to taste. You may have to scrape down the sides of the food processor, as needed, to help everything blend.TIP: If a thinner consistency is desired, add a splash of water or extra olive oil and blend again.
- Remove kernels of corn with a knife.
- To a large salad bowl or serving plate: add arugula, canned corn, and cherry tomatoes.
- Tear burrata cheese into pieces and add to salad.
- Pour pesto dressing overtop. If desired, you can also add a drizzle of balsamic glaze. Season salad with additional salt and pepper.
- Toss everything together when ready to eat. The creamy pesto dressing and burrata cheese should coat the rest of the ingredients. Enjoy!
- make the salad dressing and store it in an airtight container in the fridge
- cook the corn and remove the kernels, storing them in an airtight container in the fridge (or use canned corn)
- slice the cherry tomatoes and store them in the fridge as well
- then, throw everything together just before serving! I recommend adding the burrata right before serving, as it’s quite a liquid/messy cheese 🙂
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.