Summer, say hi to Blueberry Burrata Salad – the ultimate summer side dish, and the number one way to my cheese-loving heart. With easy-to-access seasonal ingredients, and a quick lemony vinaigrette, this is something you can whip up in 10 minutes or less.
Blueberry Burrata Salad
When salads are packed with fresh-from-the-vine blueberries, crunchy honey-roasted almonds, a zippy lemon dijon vinaigrette, and creamy burrata, count on me eating salads every single day of the week in the summertime.
Seriously. Every. Single. Day. And what I love most, this is something we can have on a random Tuesday night with Margherita Grilled Cheeses, or I can throw it together for a fancy summer soiree with friends on a Friday night. Because burrata is FANCY.
And if you haven’t had the pleasure of indulging in creamy burrata cheese, this is the perfect opportunity to dig in. Thank me later.
How to make Blueberry Burrata Salad
- Whisk lemon juice, dijon, garlic, honey, and salt together. Whisk in olive oil. Season with salt and pepper.
- Toss arugula with blueberries, almonds, and dressing.
- Gently tear burrata apart and scatter over the top of the salad. Sprinkle with salt and pepper.
Do I have to use burrata?
Ummmm why wouldn’t you want to?? Ok, if you can’t find burrata, mozzarella or ricotta would be a fine substitute.
I love the peppery arugula with the burrata and blueberries, such a nice, sort of spicy combo.
Substitutions and Tips and Tricks for Recipe Success
- You can swap out mixed greens for the arugula
- As mentioned, if you HAVE to, you can sub out the burrata for mozzarella or ricotta
- Use strawberries, raspberries and ripe peaches instead of blueberries if it’s what’s in season!
- If you don’t have lemon juice, balsamic or white wine vinegar will also work well.
What to serve with Blueberry Burrata Salad
- 1 Tbsp. lemon juice
- 2 tsp. honey or agave
- 2 tsp. dijon mustard
- 1 small garlic clove
- 2 Tbsp. olive oil
- salt and pepper
- 4 1/2 cups arugula
- 1 1/2 cups blueberries
- 1/2 cup sliced honey-roasted almonds
- 8 oz. burrata
- Add lemon juice, honey, dijon, and garlic to a small bowl. Whisk until smooth. Add a pinch of salt and pepper. Whisk. Slowly whisk in olive oil. Season to taste with salt and pepper.
- Add arugula, blueberries, and almonds to a big bowl. Toss. Drizzle with dressing. Toss. Season with salt and pepper. Tear burrata and scatter on top. Cover with freshly cracked black pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 735 Total Fat: 53g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 90mg Sodium: 1076mg Carbohydrates: 39g Fiber: 6g Sugar: 27g Protein: 32g