Ingredients

Check off ingredients as you go

• 1 ball of Burrata mozzarella
• about 10 cherry tomatoes, halved
• 1 bunch fresh basil
• arugula leaves
• about 10 pitted purple or black olives
• a generous drizzle of quality olive oil
• 1 tbsp balsamic vinegar cream
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a salad bowl, cut the tomatoes in half, drain the mozzarella and reserve at room temperature. What’s delicious about burrata is its creamy texture, so it’s essential to take it out of the refrigerator well in advance.
2. Chiffonade the basil.
3. On a serving plate, arrange a bed of arugula, then the chiffonaded basil. Place the tomatoes then the olives, gently set down the burrata, season with salt and pepper, drizzle with olive oil, and finish with the balsamic vinegar cream.
4. Serve with fresh bread, focaccia, or bruschetta.

This salad also pairs beautifully with an Italian antipasti platter