Arugula Burrata Salad with Figs and Tomatoes

Gold fork lifting tomato, fig and arugula from an arugula burrata salad, with balsamic glaze pooled in the torn burrata

Arugula Burrata Salad with Figs and Tomatoes

An easy arugula burrata salad with fresh figs, ripe tomato, toasted almonds and balsamic glaze. No cooking, six ingredients, and ready in about 10 minutes.

Prep Time10

Cook Time3

Course: Salad

Cuisine: American, European

Keyword: burrata salad, fig salad recipe, tomato salad

Servings:

Ingredients

1 ball burrata about 125 g / 4 oz
1 –2 fresh figs quartered
1/2 large ripe tomato cut into rough chunks
2 large handfuls arugula about 40 g
2 tbsp flaked almonds
1 tbsp olive oil
1 tbsp balsamic glaze
salt to taste
freshly cracked black pepper to taste

US Customary - Metric

Instructions

Toast the flaked almonds in a dry pan over medium heat for 2 to 3 minutes, until pale gold. Remove from the pan immediately.
Cut the tomato into rough chunks and quarter the figs.
Arrange the arugula on one side of a plate and the torn burrata on the other.
Scatter the tomato and figs over the top.
Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
Scatter the toasted almonds over and serve immediately.

Notes

Let the burrata sit out for 15 minutes before serving so the center softens.
For a restaurant-style version, spoon a little thinned basil pesto onto the plate under the burrata. I didn't use it in this recipe, but the salad that inspired it had a thin green sauce underneath.
Dress at the last minute — arugula wilts quickly under balsamic.

Nutrition