Strawberry Burrata Salad
A gorgeous bed of peppery arugula topped with fresh strawberries, creamy burrata cheese, pickled red onions, and crunchy pistachios, drizzled with balsamic glaze. Bring on Summer!
Servings: 6
Ingredients
- 1 pint strawberries sliced into rounds
- 2 T. balsamic glaze plus more for topping
- 3-4 oz. arugula
- 8 oz. burrata
- 1/3 c. pickled red onion see below
- 1/4 c. finely chopped pistachios
- 2 T. finely chopped mint or basil
- Olive oil and balsamic glaze for drizzling
- Flaky salt and pepper for sprinkling
Instructions
- Add the strawberries and balsamic glaze to a bowl, gently toss to coat. Let sit for 5 minutes.
- Assemble the arugula on a large platter or serving bowl. Top with strawberries, burrata, pickled red onions, pistachios, and mint. Drizzle with olive oil and balsamic glaze to taste and season with flaky salt and pepper. Enjoy!
- PICKLED RED ONIONS: Slice 1 red onion very thinly and place in a 1-pint jar or bowl.
- In a saucepan over medium heat, combine 1/2 cup water, 1/2 cup white vinegar, 1 teaspoon salt and 1/2 teaspoon honey or sugar. Bring to a simmer, stirring until salt and sugar are dissolved then remove from heat.
- Let cool slightly before pouring over the onions. Let sit at least 30-60 minutes. Cover with a lid and refrigerate until ready to serve.
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