Strawberry & Burrata Salad with Balsamic Glaze

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I love a salad where the ingredients do all the work. A combination of roasted strawberries, creamy burrata, and peppery arugula sing in this Strawberry & Burrata Salad with Balsamic Glaze. It’s a savory take on one of my favorite recipes of early summer: my roasted strawberries. These strawberries can be made up to 3 days in advance (and maybe even more- they just never last that long in my fridge). By making them ahead of time, you can literally whip up this salad in 5 minutes. Take a bowl, add some arugula drizzled with olive oil and then top with burrata, the strawberries, and some balsamic glaze (and more olive oil). Don’t forget a generously sprinkling of black pepper and salt at the end.

A few notes: Strawberry & Burrata Salad with Balsamic Glaze

While it seems simple (and it is), each ingredient is essential here because they add a contrasting flavor or texture. First you have the strawberries: slightly soft, tart, and sweet. You can also use fresh strawberries here, but I like the complexity that roasting adds. Next: a soft, mellow, and creamy cheese and peppery and slightly bitter arugula to contrast the sweet and tart strawberries. Last: balsamic glaze and extra virgin olive oil to round everything out and dress the arugula.

A quick note about the glaze and olive oil: since this is essentially your “salad dressing,” use the best you have. This is when I pull out my more expensive, nicer extra virgin olive oil. I also like to use a thicker balsamic glaze rather than balsamic vinegar for this- this one by Seggiano is my current favorite (and can be found at Whole Foods).

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Strawberry & Burrata Salad with Balsamic Glaze

Servings 4 small servings or 2 large
  • 1 cup roasted strawberries, see recipe below
  • 4 cups arugula
  • 4 ounces burrata
  • balsamic glaze, for drizzling
  • extra virgin olive oil, for drizzling
  • freshly cracked black pepper, for topping
  • maldon sea salt, for topping
  • Make roasted strawberries according to directions below (this can be done up to 3 days in advance).
  • Add arugula to a large, shallow bowl. Drizzle with extra virgin olive oil and lightly toss.
  • Add burrata and strawberries. Drizzle with a touch more olive oil and the balsamic glaze. Season with salt and freshly cracked black pepper. Serve immediately.
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Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!
5 from 3 votes

Simple Roasted Strawberries

Servings 0.5 cup
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
  • 1 pound strawberries, sliced
  • 1/2 tablespoon honey
  • 1/4 teaspoon balsamic vinegar
  • 1/2 tablespoon extra virgin olive oil
  • pinch kosher salt
  • Preheat oven to 350. Line a baking sheet with parchment paper.
  • Toss strawberries in honey, balsamic, and olive oil. Spread onto baking sheet. Bake until they are quite soft and a bilted and the juice they have released has become syrupy, about 30-40 minutes (the time here is very generous- you really can't go wrong).
  • Store in airtight container in fridge. Good for at least a few days (tbh mine have never lasted longer).
5 from 3 votes
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

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