Have you had Burrata before? If not, YOU HAVE TO. It’s basically mozzarella cheese, but creamy. It’s very mild so it’s fun to pair it with some zesty flavors. This Burrata Salad is a little unique! Arugula, tomatoes, blanched asparagus, pine nuts, capers, and fontinella cheese are dressed in a simple lemon vinaigrette. You can serve this with toasted bread or enjoy as is! 

You’re going to LOVE this recipe. It turned out better than I expected. We love burrata in our house – we don’t eat it often but we tend to order it when we’re at an Italian restaurant. I figured why not just make it at home?

With that said, I’ve had the traditional way to eat burrata…greens, tomatoes, balsamic vinegar. Don’t get me wrong, it’s very good, but I wanted something different. Something a little more complex. 

In this case, I knew I wanted a lemon vinaigrette to dress the actual salad…something fresh and zesty. I’ve been loving capers lately and they go so well with lemon and so do asparagus…so there it is! The lemon vinaigrette sort of lead me to put the other ingredients together. The fontinella cheese is so good! One of our favorites and the toasted pine nuts add a nice crunch and nuttiness. 

This is a gorgeous salad for Summer…bring it to your next together!

Yield: 6

Burrata Salad

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A gorgeous blend of arugula, blanched asparagus, tomatoes, capers, pine nuts, fontinella cheese that's tossed in a lemon vinaigrette and topped with creamy burrata.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• SALAD:
• 2 good handfuls arugula
• 1 bunch of asparagus
• 1 cup cherry tomatoes, halved
• 2 tablespoons pine nuts, toasted
• several chunks of fontinella cheese
• 2 tablespoons capers
• 1 ball of burrata
• LEMON VINAIGRETTE:
• 1/4 cup good olive oil
• 2 tablespoons fresh lemon juice
• good pinch of salt and pepper
• small pinch of red pepper flakes
• 1 garlic clove, minced
• 1-2 teaspoons honey

Instructions

1. To prepare the salad, first trim the woody ends of the aspargus (they don't tend to cook well), then cut the rest into 1 1/2 inch pieces. Blanch for just 2 minutes in boiling water then remove and let cool.
2. Toast the pine nuts over medium heat in a small sauce pan, set aside.
3. Prepare the rest of the ingredients...chop, cut, measure, etc.
4. Lastly, make the vinaigrette by adding everything to a bowl and whisk until combined. Dress the salad then top with burrata. Enjoy with toasted bread...smear a little burrata like you would butter then top with the salad or enjoy as is!