Ingredients
Check off ingredients as you go
- 1 ball burrata mozzarella
- 10 or so cherry tomatoes, halved
- 1 bunch fresh basil
- a handful of baby arugula (rocket)
- 10 or so pitted purple or black olives
- a generous drizzle of good-quality olive oil
- 1 Tbsp balsamic glaze
- Salt, pepper
- In a salad bowl, halve the tomatoes; drain the mozzarella and set it aside at room temperature. What makes burrata so delicious is its creaminess, so it is essential to take it out of the fridge well ahead of time.
- Finely slice the basil.
- On a serving plate, make a bed of arugula, then add the sliced basil. Arrange the tomatoes, then the olives, and gently set the burrata on top. Season with salt and pepper, then pour over a drizzle of olive oil and finish with the balsamic glaze.
- Serve with fresh bread, focaccia or bruschetta.
This salad also goes very well alongside a platter of antipasti vegetables