This post may contain affiliate links. Please see my disclosure policy.

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!

Arugula burrata salad with tomatoes, corn, and pesto salad dressing.

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!

Recipe ingredients in small bowls.

About the ingredients & possible substitutions

  1. 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).
  2. 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!
  3. Corn: I used fresh corn still in its husk for this recipe, but you are welcome to use canned corn if needed.
  4. 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.
  5. 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.
  6. 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:

Arugula burrata salad with tomatoes, corn, and pesto salad dressing.

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 Cfolate, and calcium needs
Arugula burrata salad tossed in pesto dressing.

More arugula salad recipes

Did you give this Arugula Burrata Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Arugula Burrata Salad (Fresh & Creamy!)

This arugula burrata salad is made with juicy tomatoes, sweet corn, and a creamy, tangy 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!
Arugula burrata salad with tomatoes, corn, and pesto salad dressing.
Print Pin
5 from 3 votes
Leave a Review

Ingredients

Salad:

  • 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)

Pesto salad dressing:

  • 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

Instructions

  • 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!

Notes

*Servings: recipe as written will make about 4-6 servings as a side salad. Feel free to only use as much dressing as you feel necessary. Leftover dressing can be added to other salads, roasted veggies, pasta salads, grain bowls, and more!
*Don’t want to use this pesto dressing? You can also serve this salad with my all-time favourite balsamic vinaigrette recipe!
*Substitutes for burrata cheese: Can’t find burrata? While there is no perfect substitute, buffalo mozzarella, stracciatella, bocconcini, or ricotta cheese will be the closest alternatives.
*Leftover burrata cheese? Burrata is sold in different sized balls. You may only find larger sizes available at your store than what is called for in this recipe. To store leftover burrata, I tightly wrap any leftover cheese in saran wrap and place it back in the container (you can drain the liquid). It will keep for a couple more days in the fridge this way and you can add it to other salads or pasta dishes!
*Make ahead option: Unfortunately, this is not the best salad to make in advance or to keep leftovers of as it will get soggy. If you’d like to prepare the ingredients in advance:
  • 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 🙂

Nutrition

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.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

Pin it for later:

Pinterest graphic for an arugula burrata salad with tomatoes, corn, and pesto vinaigrette.
This post may contain affiliate links. Please see my disclosure policy.