Arugula Tomato Salad

Arugula is my personal favorite type of leaf-based salad because of the unique peppery taste.  Pair this with the sweet taste of roasted cherry tomatoes, fresh basil, and burrata (fresh mozzarella cheese filled with shreds of mozzarella soaked in cream), and you have the most colorful and delicious summer salad that will delight any palate.

INGREDIENTS

Serves 4

1   Container of fresh arugula (ARUGULA  is best used within 3-6 days)

1/4 Cup of roughly chopped fresh basil

1   Tbs. white vinegar

2   Tbs. of a light olive oil

      Balsamic vinegar (optional)

1   Container each of sweet red cherry tomatoes and sweet yellow cherry tomatoes, roasted in a 350-degree oven on parchment paper with a drizzle of olive oil, salt, and pepper.  You will know when they are done as they will break apart and look like the above picture.

1    8 oz. container of Bel Gioioso Burrata, (found in the specialty section of your local supermarket) There are usually 2-4 oz. balls in an 8 oz. container.  Helpful Tip: the best way to portion Burrata is with a spoon.  Normally I will use a soup spoon.

      

Salt and Pepper to taste

METHOD

I always clean my salad greens (other vegetables and fruits as well) in a bowl of cold water with 1 Tbs of white vinegar.  When rinsed, you never taste the vinegar.  Let them sit for a few minutes and then rinse and spin dry.  If you do not have a salad spinner than drain well and let dry between two paper towels.

When the tomatoes are done transfer them with a slotted spoon to a bowl to cool.  The tomatoes may be done ahead and refrigerated with a lid.  The longer they sit, the more flavorful they become.

When you are ready to assemble your salad, put your beautiful, fresh arugula on a platter or in a bowl.  Top with the tomatoes, and if you like, another drizzle of olive oil and/or a good balsamic vinegar.  This is optional.  Finish with the Burrata and garnish with some lovely basil leaves.

~Bon Appetit