Arugula Salad with Burrata Cheese

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Arugula salad with Burrata cheese is one of my favorite lunches. Because the ball of Burrata cheese is large, this plate is a very filling lunch for two. The bitterness of the arugula and the acidity in the tomatoes are the perfect accompaniment to the creaminess of the cheese. Add some toasted artisan bread drizzled with olive oil, and you have all the complementary tastes and textures you need for a long, wine-filled lunch.

​​Burrata originated in Southern Italy about a century ago, when frugal cheese makers wanted to find a use for their mozzarella scraps. Instead of throwing them away, they mixed the scraps with cream and put them inside a wrapping of fresh mozzarella. In a cheese-loving country, this was an instant hit.

Burrata cheese is a fresh cheese sold packed in water. It needs to be eaten within a few days of purchase and isn’t great leftover, so plan on eating the whole thing once you’ve cut into it. If you’re having guests, it can be an appetizer, but if you’re preparing this for two people, it’s filling enough to be the entire meal. Serve it with Artisan bread, such as sourdough, ciabatta, or whole wheat sourdough.

 

If you want to try your hand at making your own Burrata Cheese, the Fermentaholics DIY Fresh Cheese Making Kit is a great place to start. Not only can you make Burrata, but you can also make Ricotta, Mozzarella, Chevre and even Cottage Cheese.
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The beauty of this arugula salad with Burrata cheese is the freshness of the ingredients, so it doesn’t need a heavy dressing—just a drizzle of extra virgin olive oil and a dash of aged balsamic vinegar … and then a pinch of salt and pepper. I prefer to have my bread toasted, as I love the juxtaposition of the warm crunchy bread with the cool creamy cheese.

This is the time to use premium extra virgin olive oil. When it’s drizzled on a salad, you can taste the difference. Here’s one I like that’s available on Amazon. Also, when it comes to the balsamic vinegar, the normal stuff won’t do. Either use an aged vinegar, such as Due Vittorie Oro Gold Balsamic Vinegar. (Use a pour spout to get a light-handed drizzle.) Or try a less expensive Balsamic Glaze. Just note that the glaze does have added sugar in case you’re watching your sugar intake.

The acidity in the tomatoes and balsamic vinegar will be nicely with a crisp acidic white, such as a Sauvignon Blanc or Pinot Grigio from a cool climate.