Seasonal Burrata Starter

Summer means hosting barbeques and eating cherry tomatoes off the vine. If you can hold off long enough to make this salad, you won’t regret it. Oregon summers are filled with fresh produce, late nights, and perfect summer days; this dish always seems to be a crowd favorite! I’m sure you’ve had this before, or something similar, so try adding something new this time around. This salad is served best fresh, not ahead of time.


Arugula-Burrata Salad

4 starter servings

  • 5 oz. arugula
  • 16 oz. cherry tomatoes
  • 7-8 large basil leaves
  • 8 oz. burrata
  • Balsamic glaze (Costco’s glaze, Nonna Pia’s, is a fan favorite)
  • Extra virgin olive oil
  • Lemon
  • Flaky sea salt
  • Black pepper

Optional additions: grilled or fresh peaches, fresh blueberries, figs, or protein, like salmon.

  • Wash and dry all produce.
  • Lay arugula on a long platter. Halve cherry tomatoes and sprinkle throughout.
  • Split the burrata into 8 pieces or more, and lay throughout, or down the middle of the tray.
  • Cut, or tear, the basil leaves into bite-sized pieces, and sprinkle on top.
  • Drizzle the balsamic glaze over the entire salad, followed by the olive oil. 
  • Finish the salad with a fresh spritz of lemon juice, and flaky sea salt.



The DAC’s blog content is not medical advice; it’s inspiration to live well. 


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