Salads are tough for anyone. Plus, I always feel that a salad at home doesn’t taste the same as one made for you. You feel me? I don’t mind vegetables, but a bowl of greens is often tough for me to stomach. This creamy burrata salad plate totally changed the game for me. When it’s like this, a salad becomes pretty darn enjoyable.
My parents and I recently took a weekend trip to Telluride, Colorado. It’s seriously the cutest place I’ve ever been… let me know if you want a blog post on that in the comments below! Our first evening I wasn’t feeling great, I definitely wasn’t ready for that altitude. Since, I was looking for something small, I ordered a “seasonal burrata plate” expecting more of a snacky cheese board. I thought it would be something small and fairly neutral that I could stomach despite feeling a little nauseous. When it came out, it was this gorgeous plate of greens with a big ball of burrata on top. Even though it wasn’t what I was expecting, it gave me a new perspective on a way to eat a plate of greens.
I love so many things about this plate. The greens are lightly dressed with olive oil and lemon, serving more as a vehicle for the rest of the ingredients, rather than stealing the show. The burrata mixes with the oil/lemon dressing and balsamic drizzle (I like Fini’s balsamic glaze) to create this creamy, mild coating over the peaches and tomatoes. In addition, the sweet peppers add a nice, acidic and vinegary pop to contrast against the cheese. Each ingredient is really simple on its own, but together create something special.
As we move into fall, I look forward to mixing up the ingredients. This salad would be delicious with juicy pear, fig, and pickled hot peppers. You could add beets or roasted squash. Ooh the possibilities are endless.
I can eat this whole plate on my own, but it also makes a great shareable starter. Skip the cheese board– this creamy burrata salad plate is a salad entree and cheese board all in one!
Creamy Burrata Salad Plate
Ingredients
- 3 c baby arugula
- 1 peach sliced
- ½ c campari tomatoes about 5 tomatoes, quartered
- ¼ c cherry peppers deseeded & chopped
- 1 ball burrata
- 1 tbsp pepitas/pumpkin seeds toasted
- 2 tbsp olive oil
- 1/2 lemon juiced
- pinch salt
- drizzle balsamic vinegar reduction/glaze
- pinch crushed red pepper flakes
Instructions
- In a medium bowl, dress arugula with pinch of salt, olive oil, and lemon juice. Toss to combine.
- Transfer arugula to a plate and scatter chopped peaches tomatoes and peppers around the plate, and tuck into the greens. Sprinkle on pepitas and pinch of red pepper flakes.
- Top ingredients with ball of burrata and drizzle balsamic reduction over the top.
- To serve, cut burrata into bite size pieces and enjoy!
