A Summer-Ready Burrata Salad with Cherries and Arugula
This vibrant burrata salad with cherries, prunes, and fresh herbs is the ultimate summer dish—sweet, savory, and effortlessly elegant. Perfect for picnics, boards, or a simple weeknight dinner.
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This spring, I had the absolute joy of attending the Cherry Bombe Jubilee in NYC—yes, in person! I packed my bags, slipped on my best casual-but-chic look, and rolled out the pink carpet (literally) with my friends at California Prunes to celebrate the incredible women shaping the future of food.
Photos by Kate Blohm and Alycia Moreno. Used with permission from California Prunes and Cherry Bombe.
These Women are the Bomb(e)
I was there with some of my absolute favorite humans: Aida Mollenkamp, Jaine Mackievicz, and Becky Sue Wilberding—all radiant and kind and deeply talented. Jaine and Aida were on pink carpet duty, welcoming everyone with their warmth and style, while KC Cornwell, the G-Free Foodie and pink carpet mastermind, and Diana Losey from our team, were handing out custom (and wildly popular) Jenny Lemons hair clips like so much Halloween candy.
My beautiful daughter Willa Needham was also there to assist, deftly handling the Pink Carpet livestream. It was a joy just to stand next to these women, watching them lift others up with so much heart.
There were many incredible and inspiring people who were championed at the event. And then…Gloria Steinem took the stage. I mean—Gloria Steinem. She spoke with the same quiet fire she always has, reminding us of the power of community, of voice, and of simply showing up. I had tears in my eyes. We all did. It was one of those rare moments that lands deep in your chest and stays there.
There’s something about that weekend that just sticks with you. The sparkle of shared stories, the warmth of the community, the joy of being surrounded by people who get it. And of course—the snacks. So many gorgeous, intentional bites made by bold, creative women.
When I got home, still glowing from the whole experience, this dish basically made itself. I wanted something easy and beautiful. Something you could serve for a sunny lunch, a girls’ night graze, or even a solo moment with a glass of rosé and a good playlist.
Enter: The Cherry Bombe Burrata Salad.
The Cherry Bombe Burrata Salad (AKA Burrata Salad with Cherries + Arugula)
This one’s a little sweet, a little savory, and full of big flavor and soft edges—like the best kind of conversation.
What you need:
- A big handful of fresh cherries, halved + pitted (leave a few whole with stems for drama)
- A few fresh pluots, sliced
- 10-15 California Prunes, torn or sliced, if desired
- 1 ball of burrata (or fresh mozzarella if you must)
- A small handful of toasted almonds (or marconas if you’re feeling fancy)
- Fresh chives or mint (or both)
- Optional base: arugula or baby greens
- A swirl of balsamic vinaigrette – do NOT sleep on this dressing…it’s good on just about everything!
- Flaky sea salt + fresh cracked pepper
To serve:
- As a salad: Lay down arugula, tear over the burrata, and layer on cherries, prunes, almonds, and herbs. Drizzle generously with oil + glaze, and finish with flaky salt and pepper.
- As a board: Arrange everything in little clusters on a pretty wooden board, tear the burrata in the center, and drizzle it like you mean it. Add some crackers or GF baguette slices and maybe a dish of honey or fig jam for extra flair.
Make it your own
- Swap in goat cheese or feta
- Try roasted or grilled cherries for a deeper vibe
- Use pistachios, hazelnuts, or walnuts
- Add grilled chicken or salmon to make this burrata salad the perfect summer dinner
More summer recipes to try:
- The Perfect Gin Cocktail for Summer
- How to Make the Most Adorable Fresh Watermelon Cake with Summer Berries
- Gluten-Free Heirloom Tomato Slab Pie
Did you make this burrata salad recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
A Summer-Ready Burrata Salad with Cherries and Arugula
Equipment
- Large Platter
Ingredients
- 1 cup fresh cherries halved + pitted (leave a few whole with stems for drama)
- 3 pluots pitted and sliced
- 10-15 California Prunes
- 2 balls of burrata or fresh mozzarella if you must
- 1/4 cup toasted almonds
- 1/4 cup Fresh chives or mint or both
- 3 cups arugula or baby greens optional
- 1/4 cup balsamic vinaigrette click the link for the recipe!
- Flaky sea salt + fresh cracked pepper
Instructions
- As a salad: Lay down arugula, tear over the burrata, and layer on cherries, prunes, almonds, and herbs. Drizzle generously with balsamic vinaigrette, and finish with flaky salt and pepper.
- As a board: Arrange everything in little clusters on a pretty wooden board, tear the burrata in the center, and drizzle it like you mean it. Add some crackers or GF baguette slices and maybe a dish of honey or fig jam for extra flair.
Nutrition
Tried this recipe?LET US KNOW HOW IT WAS!
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