Pioneer Woman Burrata Salad

Pioneer Woman burrata salad is an easy summer salad made with multicolored grape tomatoes, peppery arugula and creamy burrata, ready in 20 minutes. Save this elegant summer side dish for date night, dinner parties or a Valentine's Day spread, because it's a no-cook platter.

Let the tomatoes marinate in the garlic oil and balsamic for 30 minutes to 1 hour, because that soak is where most of the flavor comes from. Skip it and the tomatoes taste like plain tomatoes sitting next to cheese.

Garlic gets simmered in olive oil until golden, and that infused oil becomes both the dressing and the drizzle over the burrata. You also get a jar of leftover garlic oil to use all week, which a plain oil-and-vinegar dressing can't give you.

Pioneer Woman Burrata Salad

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

306

kcal

Cool, juicy marinated tomatoes spoon over peppery arugula and soft burrata that spills creamy centers across the platter. A drizzle of garlic oil and sweet balsamic glaze ties it together.

Ingredients

• 1/2 c. 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 c. loosely packed arugula
  

• 2 (4-oz.) balls burrata
  

• 1/4 c. chopped fresh basil, plus more for serving
  

Directions

• Infuse the garlic oil: Bring 1/2 cup olive oil and 4 smashed garlic cloves to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, for about 3 minutes until the garlic is golden and the oil smells fragrant.
• Cool and store: Take the pan off the heat and let it cool until you can handle the garlic. Then slice the garlic, put it in a storage container and pour the oil over it.
• Marinate the tomatoes: Combine 1/4 cup of the garlic oil, 1 1/2 tablespoons balsamic glaze, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a medium bowl. Fold in 2 pints halved grape tomatoes and 1 thinly sliced shallot, then cover and chill for 30 minutes to 1 hour if you have time.
• Arrange the platter: Spread 2 cups arugula over a serving platter and set the 2 balls of burrata on top. Drizzle everything with more garlic oil and balsamic glaze, then sprinkle the burrata with salt and pepper to taste.
• Add the tomatoes: Fold 1/4 cup chopped basil into the marinated tomato mixture. Spoon it over the arugula and around the burrata, then finish with extra basil if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of burrata?

Fresh mozzarella is the closest swap, so tear a few balls into big chunks and serve them the same way. You lose the creamy center, but a drizzle of the garlic oil adds back some richness.

Can I make this salad ahead of time?

You can marinate the tomatoes and make the garlic oil a day ahead and keep both in the fridge. Hold the arugula, burrata and basil until serving, so the greens stay crisp and the cheese stays creamy.

What if I don't have balsamic glaze?

Simmer regular balsamic vinegar in a small pan until it thickens and coats a spoon, which takes a few minutes. Let it cool before using, because hot glaze will wilt the arugula.

How long does the leftover garlic oil keep?

Keep it in the fridge in a covered container and use it within a few days, since garlic stored in oil should not sit at room temperature. It's great drizzled on roasted vegetables, pasta or crusty bread.

What's the most common mistake with this salad?

Dressing the arugula too early is the big one, because the leaves go limp once oil and acid sit on them. Add the tomatoes and drizzles right before serving so the platter looks fresh.