A Summer-Ready Burrata Salad with Cherries and Arugula

Alison Needham

cherry burrata salad drizzled with balsamic vinaigrette on a white platter

This gorgeous salad is a little sweet, a little savory, and full of big flavor and soft edges—like the best kind of conversation.

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 77 kcal

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

Serving: 1portionCalories: 77kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 0.2mgSodium: 3mgPotassium: 205mgFiber: 2gSugar: 7gVitamin A: 336IUVitamin C: 3mgCalcium: 41mgIron: 1mg

Keywords arugula salad, Burrata Salad, cherry salad, summer fruit salad

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