This sweet and tangy salad packs a lot of flavor. Serve with grilled sourdough to scoop up the creamy cheese and absorb the juice.
Prep time: 15 minutes | Cook time: None | Serves: 2-4
Ingredients
- 2 cups homegrown strawberries (hulled and halved or quartered)
- 2 balls fresh Burrata cheese
- 2 cups baby arugula or wild greens
- 1 tbsp aged balsamic glaze (or a high-quality balsamic vinegar)
- 2 tbsp extra virgin olive oil
- ¼ cup fresh basil leaves (torn)
- ¼ cup toasted pistachios or pine nuts
- Flaky sea salt (like Maldon) and freshly cracked black pepper
- Optional: Slices of grilled sourdough or baguette
Instructions
- Macerate the Berries: Place your strawberries in a small bowl. Drizzle with 1 teaspoon of the olive oil and a tiny pinch of salt. Let them sit for 5–10 minutes. This draws out the juices and creates a natural "syrup" that is pure strawberry essence.
- Prepare the Bed: Arrange the arugula on a large platter. Drizzle lightly with a bit of olive oil and a squeeze of lemon (if you have it), then toss gently to coat.
- The Cheese: Place the Burrata balls in the center of the greens. Carefully break the outer skin with a knife or your fingers so the creamy "stracciatella" center spills out slightly.
- Assemble: Spoon the macerated strawberries and all their juices around and over the Burrata.
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The Final Touches:
- Scatter the torn basil and toasted nuts over the top.
- Generously drizzle the balsamic glaze and remaining olive oil in a zig-zag pattern.
- Finish with a heavy pinch of flaky sea salt and black pepper. The salt is crucial because it makes the strawberry flavor explode.
- Serve: Serve immediately with grilled bread to scoop up the creamy cheese and sweet berry juices.
