Arugula Caprese Salad with Burrata Cheese. Fresh baby arugula greens mixed with fresh basil and tomatoes. Topped with burrata cheese and parmesan.
If you love a good caprese salad, then you're going to love this twist on the classic! My arugula caprese salad with burrata was inspired from this really nice restaurant we frequently go to. They had served a delicious caprese salad on a few leaves of arugula. And instead of the classic mozzarella cheese, they use burrata. It was so enjoyable that I had to recreate it for myself when I got back at home.
Fast forward a few months when I actually decided to make it. We are in the hot days of summer and fresh produce is everywhere. So instead of just using a couple of pieces of arugula, I decided to make it a leafier salad! If you don't want to use so much arugula, just simply use the amount that looks good to you. Really the most important parts are the basil, fresh tomatoes, and the seasonings.
What is Tomato Caprese with fresh burrata?
Tomato caprese with fresh burrata is a salad made similar to a classic caprese salad. But, instead of mozzarella cheese, I use burrata cheese! I added a nice bed of arugula lettuce under the ingredients to add a little more depth of flavor.
Arugula Caprese Salad with Burrata Ingredient List
Did the name tell you what's in it or what? 🙂 This Italian burrata salad is loaded with fresh juicy ingredients!
- Fresh basil
- Burrata cheese
- Parmesan cheese
- Olive oil
- Balsamic vinegar
- Sea salt
- Black pepper
Choosing the best ingredients for your arugula burrata salad:
- Arugula. I got my arugula at the farmers market. You can also find it in the grocery store. The smaller leaves will be more tender and have a refreshing taste. The bigger the leaves get, the more bitter they will be. Make sure you choose small dark green leaves.
- Tomatoes. Fresh tomatoes make a HUGE difference. Make sure they are slightly soft, bought still attached to the vine, and a deep red color. They should also smell very fragrant. These all will signify that the tomato is ripe and fresh with a good flavor.
The best way to use those fresh summer tomatoes!
- Burrata. I get my burrata in the fresh cheese section of the grocery store. Quality cheese has a much better flavor than cheese that is very processed. An even better option is to get it from a local cheese shop.
- Basil. I grow my basil right at home. I pick the largest bottom leaves first. If you are buying your basil in store, look for leaves that are not dehydrated. A good way to make sure the basil is fresh is by smelling it! It should be extremely fragrant!
- Olive oil. I always use unrefined, extra virgin olive oil. When purchasing your oil, make sure it is in a bottle that does not let light in. Light can degrade quality olive oil. It should be a dark green bottle that you can't see through.
- Balsamic vinegar. I buy organic balsamic vinegar. I love the quality and flavor of it!
- Parmesan cheese. Just like the burrata cheese, I get my parmesan cheese fresh. You can even buy a block of parmesan cheese and grate it fresh! Don't bother getting those that are in the pasta aisle.. they usually have preservatives in them and are not a good quality.
- Salt. I use pink sea salt in all my recipes. Pink sea salt is an unrefined salt. Look for a pink color and a label that says it is unrefined.
- Black pepper. Freshly cracked black pepper adds the perfect final touch of flavor to your arugula caprese salad. I like to crack the pepper right on top of my burrata.
WATCH HOW I MADE IT!
How to make an Arugula Caprese Salad with Burrata
My arugula burrata salad recipe is SUPER easy to make! It's so easy, you'll be making it all summer long!
Start by rinsing your arugula very well. This is especially important if you bought your arugula from the farmers market, where the greens aren't as processed and washed before you buy them (as they are in the grocery store). Pat it dry with a towel. Place your arugula in a serving bowl or serving plate.
Next, slice the tomatoes. Depending on how thick you like them, go for ¼ or ⅛ inch thick. Place the tomatoes evenly spaced apart in the bed of arugula greens.
Next, add the basil. I use a ratio of 1 large basil leaf to 1 slice of tomato. Or, 2 small basil leaves to 1 slice of tomato. If you love the flavor of basil, definitely add more! This was about a half cup of fresh basil leaves (loosely packed).
Add 2 balls of burrata cheese right on top. These are so delicious when you slice into them and the soft center runs out.
Drizzle the 2 tablespoons of olive oil and 1 tablespoon balsamic vinegar across the top of your salad. Sprinkle fresh parmesan cheese evenly across the top.
Complete your salad with a sprinkle of fresh salt and cracked black pepper.
NOTE: if you aren't serving your salad for a few hours, hold off on the salt. Salt can pull water out of vegetables and cause them to wilt if they sit for too long. Only salt it right before serving.
How do you eat burrata salad?
Buy your burrata as fresh as possible! Most large grocery stores will have a fresh specialty cheese section. The biggest secret to enjoying burrata, though, is to let it warm up to room temperature before eating it! Room temperature cheese has incredible flavor in comparison to cheese straight out of the fridge.
I LOOOVE adding extra fresh tomatoes and basil on my salad, especially straight from my garden!
Other summer salad recipes you might enjoy:
What kind tomatoes for caprese salad?
You can use any kind of tomatoes that you want! But usually, caprese salad is made with fresh vine tomatoes. If you don't have vine tomatoes, you roma tomatoes are the next best followed by cherry and beefsteak.
What kind of parmesan on a caprese salad?
I made my arugula caprese salad many times and have used different grates of parmesan cheese. The first few times I made it I used finely grated parmesan cheese. The next couple of times I grated the cheese a little bigger, as you can see in the different pictures in this post! It really depends on what you prefer!
Do you eat the skin on burrata?
Yes! Just like mozzarella, enjoy the skin on burrata cheese too! It is very tender and delicious in contrast to the soft creamy center.
Can I store this arugula caprese salad in the fridge?
You can store this burrata caprese salad in the fridge for a couple of hours. But, I would not make this salad the day ahead because tomatoes do not store well in the fridge. The texture of your tomatoes will end up mealy and mushy if you store them in the fridge!
How do I make a burrata salad with balsamic glaze?
Make my arugula burrata salad exactly the same, except instead of using balsamic vinegar, use balsamic glaze. Balsamic glaze is reduced balsamic vinegar, making it a lot thicker and richer in flavor.
What else can I add on a caprese salad?
Some people love to add peaches and prosciutto on their caprese salad. Try it on mine for an arugula burrata salad with peach! The peach gives a sweet juicy flavor to complement the cheese and the prosciutto adds a salty smoky flavor!
Can you eat burrata pregnant?
The current guidelines say no soft cheese's for pregnant woman, because they are traditionally made with unpasteurized milk, and can run the risk of infection. However, almost all soft cheeses in the US are made with pasteurized milk, so if you have a pregnancy craving for burrata cheese go for it! Just check the package, and look for "pasteurized milk" on the ingredient list.
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Arugula Caprese Salad with Burrata
- cutting board
- 3 cups arugula
- 1 lg vine tomato
- ½ cup basil leaves or 1 large leaf or 2 small leaves per slice of tomato
- 2 balls burrata cheese
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh grated parmesan cheese
- Salt & pepper to taste
- Place the arugula in a large bowl or serving plate. You can also divide all of these ingredients between 2 plates.
- Slice the tomatoes ~⅛-1/4 inch thick depending on your preference. Arrange the tomato slices in the arugula.
- Place 1-2 basil leaves on top of each tomato. I use the ratio of 1 large basil leaf or 2 small basil leaves per slice of tomato.
- Place the 2 balls of fresh burrata cheese on top of the arugula.
- Drizzle the olive oil and balsamic vinegar across the top.
- Sprinkle with fresh parmesan cheese.
- Add fresh cracked black pepper and sea salt to finish the salad. Enjoy right away for the best flavor!
It looks so good Rosemary! I love this delicious salad. It's so filling, appetizing and it would totally hit the spot! Basil is one of my all time favourite herbs and now I can use the ones from the garden!
Wow factor totally, it's such an enjoyable post to come across Rosemary, you detailed all the ingredients with such care. I love any salad that has Arugula and actually to me personally, the bitter the better are the leaves. I'm definitely going to try this and I love how carefully you have managed adapt the restaurant served salad and have made it your own.
Isn't this just so perfect to use up summer tomatoes and basil?! I bet that was how it was first invented
I hope you love it when you try it! It is interesting that people use "bitters" such as arugula and other salads before meals to stimulate digestion and help absorb the nutrients better!