Arugula Burrata Salad with Balsamic

Arugula Burrata Salad with Balsamic
  • 200 g Arugula (Rocket)
  • 300 g Cherry Tomatoes - some kept whole, some halved
  • 4 Burrata - roughly 4oz/125g each
  • Sea Salt and Black Pepper
  • 2 tbsp Balsamic Vinegar - or glaze
  • 3 tbsp Extra Virgin Olive Oil
  • Fresh Basil Leaves

  1. Split the rocket and whole/halved cherry tomatoes across 4 wide, shallow bowls or onto one large serving platter.
  2. Sit a ball of burrata on top of the arugula.
  3. Season well with flaky sea salt and fresh cracked black pepper.
  4. Evenly drizzle over the olive oil and balsamic vinegar or glaze.
  5. Garnish with fresh basil leaves and serve.