Name: Burrata Salad
Ingredients: 1/2 cup olive oil; 4 garlic cloves, peeled and smashed; 1 1/2 tbsp balsamic glaze, plus more for drizzling; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper, plus more to taste; 2 pt multicolored grape tomatoes, cut in half; 1 shallot, thinly sliced; 2 cups loosely packed arugula; 2 (4-oz.) balls burrata; 1/4 cup chopped fresh basil, plus more for serving

Leah Perez

Burrata Salad

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Ingredients Method Notes

Ingredients

1/2 cup olive oil
4 garlic cloves, peeled and smashed
1 1/2 tbsp balsamic glaze, plus more for drizzling
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 pt multicolored grape tomatoes, cut in half
1 shallot, thinly sliced
2 cups loosely packed arugula
2 (4-oz.) balls burrata
1/4 cup chopped fresh basil, plus more for serving

Method

In a small saucepan over medium heat, bring the oil and garlic to a simmer. Cook, stirring occasionally, until the garlic is golden and the oil is fragrant, about 3 minutes. Remove from heat and allow to cool. When cool enough to handle, slice the garlic and place it in a storage container. Pour the oil over the garlic.
In a medium bowl, combine ¼ cup of the garlic oil, balsamic glaze, salt, and pepper. Fold in the tomatoes and the shallot. If you have time, cover and refrigerate for 30 minutes to 1 hour to allow the tomatoes to marinate.
Arrange the arugula on a serving platter. Top with the burrata. Drizzle the burrata and arugula with more garlic oil and balsamic glaze; sprinkle the burrata with salt and pepper, to taste. Fold the basil into the tomato mixture and spoon the mixture on top of the arugula and around the burrata. Serve topped with more basil, if you like.