Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, sliced
2 cups arugula or mixed greens
1 large ball burrata cheese
1/4 cup fresh basil, chopped
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
For Garnish:
2 tbsp balsamic glaze
Freshly cracked black pepper
Directions:
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and arugula.
In a small jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
Pour the dressing over the salad and toss gently to coat.
Place the burrata cheese in the center of the salad and break it open slightly.
Drizzle with balsamic glaze and garnish with fresh basil and cracked black pepper.
Serve immediately and enjoy this fresh, vibrant Tuscan-inspired salad!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect assembly. First, prepare all vegetables: drain and rinse the chickpeas thoroughly, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place these in a large mixing bowl with the sliced olives and arugula. For the dressing, combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a jar with a tight lid. Shake vigorously for 30 seconds until fully emulsified. Pour 3/4 of the dressing over the salad base and toss gently to coat evenly, ensuring you don’t crush the chickpeas. Transfer the dressed greens to a large serving platter. Create a shallow well in the center and place the whole burrata ball there. Using a knife, gently tear open the top to reveal the creamy interior. Drizzle the remaining dressing over the burrata itself. Finally, garnish with the balsamic glaze, chopped fresh basil, and a generous crack of black pepper.
Serving Suggestions
This salad is a versatile centerpiece. For a light lunch, serve it with slices of crusty, toasted sourdough bread to soak up the creamy burrata and dressing. To transform it into a hearty dinner, add a side of grilled chicken, shrimp, or thinly sliced steak. It also pairs beautifully with a chilled glass of Pinot Grigio or a light Sangiovese to complement the Tuscan flavors. For a summery spread, serve it alongside other Mediterranean dishes like bruschetta, roasted vegetables, or a simple pasta.
How-to Summary
In brief: Combine chopped veggies, chickpeas, and greens. Shake dressing ingredients in a jar. Toss salad with most of the dressing. Plate, add whole burrata to the center, and tear it open. Drizzle with remaining dressing, balsamic glaze, basil, and pepper. Serve immediately.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but with a key step: prepare the components separately. Store the dressed vegetable and chickpea mix in one container, the greens in another, and keep the burrata whole and chilled. Assemble just before serving to prevent wilting and maintain the cheese’s texture.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is the best substitute, offering a similar mild flavor, though it lacks the creamy center. For a dairy-free option, try a firm, marinated tofu or a vegan mozzarella-style cheese.
How do I properly store leftovers? Store any undressed portions in an airtight container in the refrigerator for up to 2 days. The dressed salad will become soggy, so it’s best consumed fresh.
Is there a substitute for arugula? Absolutely. Baby spinach, mixed spring greens, or even chopped romaine lettuce work well. Arugula provides a peppery bite, so if using a milder green, you might add a pinch of red pepper flakes to the dressing.
Can I add protein to make it more filling? Definitely. Grilled chicken, canned tuna, chickpeas (already included), white beans, or prosciutto are excellent additions that align with the Mediterranean theme.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not dress the salad too early, as the arugula will wilt quickly. Do not over-mix once the burrata is added—you want to preserve its beautiful, creamy presentation. Ensure your chickpeas are thoroughly drained and rinsed to remove the canned liquid, which can alter the dressing’s flavor. Do not skip the balsamic glaze; its sweet, concentrated flavor is crucial for balancing the dish. Finally, do not use pre-shredded or low-moisture mozzarella, as it won’t provide the same luxurious texture as fresh burrata.
Conclusion
This Tuscan Burrata Salad is a celebration of fresh, simple ingredients coming together in minutes to create a stunning and delicious dish. The creamy burrata, tangy dressing, and crisp vegetables offer a perfect balance of textures and flavors. By following the step-by-step guide and avoiding common mistakes, you can effortlessly bring a taste of the Mediterranean to your table. It’s a foolproof recipe that’s sure to impress, whether for a quick family dinner or entertaining guests.
