Colorful Burrata Arugula Salad (Peaches, Tomatoes, Blueberry Vinaigrette)
There's nothing quite like a creamy burrata salad with the bite of the basil and sweet tomatoes. But place it on a bed of arugula, add peaches, vivid blueberry vinaigrette and shards of cracked pepper and now you've got yourself a showstopper with fruity complexity.
Servings: 4
Calories: 337kcal
Ingredients
Blueberry vinaigrette ingredients
- 1/4 cup frozen blueberries or 1/3 cup fresh
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/2 clove garlic use full if quite small
- 1/2 large shallot
- 12 leaves fresh basil plus extra to garnish salad
- 1 tbsp maple syrup sub honey
- 1 tsp dijon mustard
- 1/4 tsp sea salt
Salad ingredients
- 8 oz burrata see notes
- 2 heirloom tomatoes see notes
- 1/2 carton cherry tomatoes
- 2 peaches can sub nectarines or plums
- 2 cups arugula
- coarsely ground black pepper to garnish
- flaky sea salt to garnish
Instructions
Make the vinaigrette
- Add all ingredients to a blender and blitz until the vinaigrette emulsifies and the blueberries are completely pureed. This will mean there are little to no bits of blueberry skin as specs, and the liquid will be pure purple. Set aside to chill. See notes.
Finish Salad
- Slice the tomatoes, and cut peaches into wedges
- Create a bed of arugula on serving platter, then arrange tomatoes and peaches around arugula. Once ready to serve, break up the 8 oz of burrata (2-4 balls, depending on size) over the salad, keeping them mostly intact versus completely breaking them apart. It tastes best if you get a good bite of the burrata versus a watery mix if it is broken down too much when plated.
- Drizzle the salad with the blueberry vinaigrette to your liking, and garnish with fresh basil leaves and coarsely ground black pepper and flaky sea salt.
Notes
Burrata-see post for details about burrata, if you are unfamiliar.
Heirloom tomatoes- I mention using heirloom tomatoes if you have access, because of their beautiful and varied colors from red, to purple, to a mix and to even green/yellow varieties. Any fresh and ripe tomato works as long as it's not one of the unrip types you might find in the winter months, that was likely shipped while it was green and force grown. They should not be rock hard or spongy and they should taste sweet.
Blueberries- I have made this vinaigrette with frozen as well as fresh berries. I prefer frozen, as it creates a slightly less bulky liquid, if you will, but both taste delicious! Fresh berries are always nice for garnish as well.
Storage-the dressing will keep in the refrigerator for 5-7 days.
Nutrition
Calories: 337kcal | Carbohydrates: 18g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 176mg | Potassium: 348mg | Fiber: 3g | Sugar: 13g | Vitamin C: 29mg | Calcium: 344mg | Iron: 1mg | Magnesium: 24mg | Net Carbohydrates: 15g