Description
This Summer Fig Burrata Salad is a fresh and elegant Mediterranean-inspired dish perfect for warm weather. It combines ripe, juicy figs with creamy burrata cheese, peppery arugula, toasted nuts, and a sweet and tangy honey-olive oil dressing finished with balsamic glaze. Quick to assemble and bursting with vibrant flavors and textures, this vegetarian salad makes a perfect light lunch or appetizer.
Ingredients
Scale
Salad
- 8 fresh ripe figs, halved
- 2 balls of burrata cheese (about 4 oz each)
- 3 cups arugula or mixed greens
- 1/4 cup toasted walnuts or pecans
- A few fresh basil leaves for garnish (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Pinch of sea salt
- 2 tablespoons balsamic glaze
- Freshly cracked black pepper to taste
Instructions
- Arrange the greens: Spread the arugula or mixed greens evenly on a serving platter as the salad base.
- Add figs: Nestle the halved fresh figs over the bed of greens, distributing them evenly for visual appeal.
- Add burrata: Gently tear the burrata cheese into smaller sections and place them scattered on top of the salad.
- Sprinkle nuts: Evenly sprinkle the toasted walnuts or pecans over the figs and cheese for added crunch and flavor.
- Make dressing: In a small bowl, whisk together the extra virgin olive oil, honey, and a pinch of sea salt until well combined.
- Dress salad: Drizzle the honey olive oil dressing over the assembled salad, coating the ingredients lightly.
- Finish and garnish: Drizzle the balsamic glaze over the salad, add freshly cracked black pepper to taste, and garnish with fresh basil leaves if using.
- Serve: Serve the salad immediately to enjoy the fresh textures and flavors at their best.
Notes
- For added texture and flavor, try adding thin prosciutto slices or serve alongside crusty bread.
- If burrata is unavailable, substitute with goat cheese or fresh mozzarella balls.
- This salad is best enjoyed fresh and should be served immediately to prevent the greens from wilting.
