Tomato Burrata Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh arugula and ripe tomatoes topped with creamy burrata, finished with a tangy balsamic glaze and basil oil. Light and elegant, this salad celebrates summer produce and is perfect for warm-weather eating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups arugula (or mixed greens)
- 2 medium ripe tomatoes (about 8 ounces)
- ½ small red onion (sliced)
- 8 ounces burrata (or more to taste)
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- ¼ cup pesto (prepared or homemade, optional)
- ¼ cup fresh basil leaves
- 1 tablespoon toasted pine nuts (or almonds, optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 138mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 166mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.