Food And Cooking > Recipes

Burrata Salad
It's bursting with fresh tomatoes and creamy cheese.

BY LEAH PEREZ Published: May 29, 2024

YIELDS: PREP TIME: TOTA L T I M E :

6 - 8 serving(s) 15 mins 20 mins

Ingredients SAVE
RECIPE Directions
1/2 c. olive oil
1 In a small saucepan over medium heat,
4 garlic cloves, peeled and smashed
bring the oil and garlic to a simmer.
1 1/2 Tbsp. balsamic glaze, plus more for
drizzling
Cook, stirring occasionally, until the
1/2 tsp. kosher salt, plus more to taste garlic is golden and the oil is fragrant,
1/4 tsp. freshly ground black pepper, plus about 3 minutes. Remove from heat and
more to taste allow to cool. When cool enough to
2 pt. multicolored grape tomatoes, cut in
handle, slice the garlic and place it in a
half

1 shallot, thinly sliced

storage container. Pour the oil over the

2 c. loosely packed arugula

garlic.
2 (4-oz.) balls burrata
2 In a medium bowl, combine ¼ cup of the
1/4 c. chopped fresh basil, plus more for
serving garlic oil, balsamic glaze, salt, and
pepper. Fold in the tomatoes and the
See Nutritional Information shallot. If you have time, cover and
refrigerate for 30 minutes to 1 hour to
allow the tomatoes to marinate.

3 Arrange the arugula on a serving platter.

Eat well, be well Top with the burrata. Drizzle the burrata
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 and arugula with more garlic oil and
balsamic glaze; sprinkle the burrata with
salt and pepper, to taste. Fold the basil
into the tomato mixture and spoon the
mixture on top of the arugula and
around the burrata. Serve topped with
more basil, if you like.

Tip: Use any leftover garlic oil in salad dressings, dipping sauces, or as a
flavorful cooking oil.

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