Ingredients:

  • 8 oz (225g) fresh burrata cheese, at room temperature
  • 1 pint (500g) cherry tomatoes, halved (or heirloom tomatoes, cut into wedges)
  • 1 cup (100g) fresh basil leaves, roughly chopped
  • 1/4 cup (30g) fresh arugula (rocket)
  • 1 small red onion, thinly sliced (about 1/4 cup)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) balsamic vinegar
  • 1 tablespoon brown sugar (or honey)

Instructions:

  1. Prepare the Balsamic Glaze (Optional): Combine balsamic vinegar and brown sugar (or honey) in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon. Set aside to cool.
  2. Prepare the Salad Base: Arrange the arugula (rocket) on a serving platter or individual plates.
  3. Assemble the Salad: Scatter the halved cherry tomatoes and sliced red onion over the arugula.
  4. Add the Burrata: Gently place the burrata balls on top of the salad.
  5. Dress the Salad: Drizzle the salad with extra virgin olive oil. Season with salt and freshly ground black pepper.
  6. Garnish: Sprinkle with fresh basil. Drizzle with balsamic glaze (if using).
  7. Serve immediately: Don't let it sit too long or the burrata will weep!