This salad…. no words to describe what burrata does to arugula and roasted vegetables! It almost doesn’t even need a dressing. Burrata is so delicious, I love it.
Generally, I think of using burrata in more summery-type dishes, just using it like fresh mozzarella in a caprese or panzanella salad. The weather here in Idaho is starting to feel like summer, but not quite there yet, so I combined a warm spring salad with burrata to make the perfect “almost summer” salad. (FYI my computer keeps auto-correcting burrata to burrito, and for some reason I’m finding it hilarious, haha)
Burrata cheese is unlike any other cheeses; it’s difficult to explain if you’ve never had it. The cheese has a surprise filling. To me it looks like a dollop of sour cream/coin purse/pillow. It’s like a piece of chocolate with a gooey fudge filling or the absolute perfect poached egg. The outside texture is fresh mozzarella and the inside is soft, rich, and creamy. It actually means “buttered” in Italian. So just think of golfball-sized pieces of mozzarella filled with cream.
For this salad, you mash the burrata with your fork and mix the cream in with your salad….creamy goodness over every bite…heaven!!! This was the perfect dinner salad for us tonight. We traveled all weekend and definitely needed to get back on track with a lighter meal. I always struggle to find my routine after being out of town…. there’s unpacking, laundry, bare minimum groceries in the house, lack of sleep, and then trying to figure out what to make for dinner. Well, let me tell you, this roasted vegetable burrata salad takes zero brain power (as long as you have the ingredients on hand, so slight amount of planning involved).
This is super easy to make, takes less than 30 minutes. Just place all vegetables on a baking sheet, drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, and bake for 10-15 minutes. Once the veggies are roasted, place them on a bed of arugula and then add the burrata. The pepperiness of arugula is divine with the creaminess of the cheese. You could use spinach too but arugula just has a little bit more of a bite to it than spinach. I went for my favorite simple dressing but you can use any dressing you like. Although, I would recommend some sort of vinaigrette as it pairs nicely with the burrata. It’s also nice to mix it up with a vegetarian meal every once in a while as well.
Let me know if you like it! What’s your favorite way to use burrata?
- 2 cups grape tomatoes cut in half
- 10 asparagus washed and ends removed
- Half a medium onion sliced
- 8 cups arugula
- 4 whole burrata 8oz container
- Olive oil
- Balsamic vinegar
- Salt and peper to taste
- For the dressing: 4 tbsp olive oil 4 tbsp lemon juice, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp red pepper flakes, 1/4 tsp pepper.
Preheat oven to 350 degrees.
Place halved tomatoes, onion slices, and asparagus on a rimmed baking sheet.
Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
Bake for 15 minutes, until vegetables start to brown. Remove from oven and let cool slightly.
Divide arugula between two bowls, top with roasted vegetables and burrata.
For the dressing, whisk all ingredients together and drizzle over salad.