Burrata, Corn & Arugula Salad
Enjoy the vibrant flavors of summer with this Burrata Corn Arugula Salad. Crisp spicy arugula, sweet corn, and juicy heirloom tomatoes are paired with creamy burrata cheese for a refreshing and satisfying dish. Perfect as a starter, light lunch, or side dish for any summer gathering.
Equipment
- Bowl
- Knife
Ingredients
Dressing
- 6 tbsp olive oil
- salt and pepper
- 1 lemon freshly squeezed
Salad
- 5 oz arugula lettuce torn
- 2-3 heirloom Tomatos chopped
- 4 ears of corn kernels
- 1 burrata ball
- crusty bread or croutons optional
Instructions
Dressing
- Mix the olive oil and fresh lemon juice. Season with salt and freshly ground black pepper according to your taste preferences.
The Salad
- Wash the arugula thoroughly and spin it dry using a salad spinner or pat it dry with paper towels.Cook the corn ears in boiling water until tender, about 5-7 minutes. Once cooked, remove the kernels from the cobs using a sharp knife.
- In a large salad bowl, combine the arugula, cooked corn kernels, and halved tomatoes. Toss gently to mix the ingredients evenly.
- Carefully tear the burrata cheese into bite-sized pieces and scatter them over the salad.
- Drizzle the salad with the dressing.
- Serve the Burrata Corn Arugula Salad immediately, optionally with crusty bread or croutons.