Strawberry Burrata Salad
If you’re anything like me, when you host, you want something that looks and tastes amazing but is quick and easy to put together. This is that recipe.
With just a handful of fresh ingredients and minimal preparation, your guests will think you spent an hour creating this when it really comes together in about 20 minutes.
I’ll admit, I have the opposite of a green thumb, so I love exploring our local farmers’ markets and finding inspiration in whatever fresh, seasonal produce catches my eye. Then I get home and figure out what to do with all my finds, which is exactly how this recipe came together. For those of you with a garden, you may already have many of these ingredients growing right at home.
Pair this with a fresh baguette for an appetizer or serve it alongside your favorite grilled entrée. And the best part? It pairs beautifully with our 2024 Elizabeth Pinot Noir, making it the perfect addition to your next summer gathering.
Cheers!
Strawberry Burrata Salad
Serves 4
Preparation Time: approximately 20 minutes
Pairing Suggestions
Chill a serving plate or platter
Ingredients
2 cups – Heirloom or Beefsteak Tomatoes
1 cup – Ripe Strawberries
¼ cup – Fresh Basil
2 cups – Fresh Arugula
8 oz. – Fresh Burrata Cheese
2 Tbsp. – Extra Virgin Olive Oil
1 Tbsp. – Balsamic Glaze
Salt & Pepper to taste
Prepare
Destem the tomatoes and slice into ¼ inch slices
Destem the strawberries and cut into halves
Pull the basil leaves from the stems and tear the leaves into bite size pieces
Wash and pat dry the arugula
Remove the burrata cheese from its brine
Assemble
Place the arugula on the chilled platter. Spread evenly to cover the platter.
Place the sliced tomatoes in a single layer on top of the arugula
Sprinkle the strawberry halves over the tomatoes
Sprinkle the torn basil leaves over the strawberries and the tomatoes
Place the burrata ball in the center of the platter
Drizzle the extra virgin olive oil across the platter
Drizzle the balsamic glaze across the platter
Grind sea salt and pepper to taste across the platter
Recipe by Jessica Marshall
