Heirloom Tomato, Burrata and Arugula Salad

heirloom tomato, burrata and arugula on a green plate

Don’t you just love when a dish has just a few ingredients – but they’re the best; so, each compliments the other and actually produces a flavor that is greatly elevated and enhanced just because they’re together?  This is exactly the case with this salad.  It was one of those happy little accidents in my kitchen.

I had visited the Farmer’s Market and picked up the most beautiful heirloom tomatoes. These babies were so vibrant and juicy, they make the tomatoes you buy in the grocery store about as interesting as a tennis ball.  To not use these as soon as possible would be criminal – so that night I decided to pull together a caprese salad – tomatoes, mozzarella, and basil.  Delightful.  Except – I didn’t have any fresh mozzarella or basil for that matter in the house.  Then it came to me – instead of mozzarella, I’d use burrata; mozzarella’s very close friend, except its center is cream…think a molten lava cake, but instead of chocolate ganache in the center of deep chocolate, you have rich cream nestled inside a ball of fresh mozzarella. Dear God!

My green of choice was arugula.  It’s my go-to because of its texture and peppery flavor.  Oh, and to dress this beautiful salad – a guilty pleasure of mine:  Good Seasons Italian dressing.  Don’t judge – it’s delicious.  And when I’m not making my own vinaigrette, I love to whip this up.  You have to love a meal that is really just assembling and not cooking at all.


Serves:  2-3
Time:  10 minutes

2-3 heirloom tomatoes, depending on their size (I used orange and red)
Kosher salt to taste
Freshly ground black pepper to taste
1 8-ounce container of burrata (contains 2 4-ounce balls – I suggest Belgioso brand)
3-4 handfuls of arugula
1 packet of Good Seasons Italian Dressing (follow instructions on package)


With a paring knife, remove the center of tomatoes, trimming any rough spots.  Cut into fairly thick slices – about a half inch.  Season separately with kosher salt and freshly ground black pepper.  Set aside.

Prepare the salad dressing according to package directions.  In a large bowl, toss the arugula in the desired amount of dressing, being careful to not overdress – about two tablespoons.  Arrange the leaves on your serving platter.

Alternating between pieces of torn burrata and tomato slices – lay on top of the arugula leaves.  Finish with a flurry of kosher salt and black pepper and a few more arugula leaves.

If you’d like to make this more substantial, you could also serve with roasted chicken.  Arrange as a border around the leaves.

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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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