I first had this salad when Chris and I visited this local Italian eatery near our home. We shared a burrata salad (I didn’t know what burrata was at the time) and it was simple and so delicious. It was a mixture of iceberg lettuce, baby arugula, tomatoes and chunks of burrata. Extra virgin olive oil and balsamic vinegar drizzled on top to finish it off. This salad made an impression on me that I’ve been wanting to make it at home (I think it was really the burrata). I didn’t care for the iceberg lettuce so I left it out. If you can’t find burrata, buffalo mozzarella is a good substitution. Enjoy!
- a couple of handfuls of baby arugula
- 1 tomato, cut into chunks
- 1 ball of burrata, cut into quarters
- good quality extra virgin olive oil for drizzling
- balsamic vinegar for drizzling
- fleur de sel
Layer the arugula on a serving plate. Then add tomatoes and burrata. Drizzle extra virgin olive oil and balsamic vinegar on top. Season with fleur de sel.