Arugula Burrata Salad

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!

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

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 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

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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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