Fresh, flavorful, and full of color, this tomato and burrata salad is a beautiful addition to any table. Peppery arugula is layered with juicy tomatoes, creamy burrata, and thin-sliced red onion, then finished with a drizzle of olive oil, vinegar, and a hint of pesto for an elegant, effortless touch.
Flavor: Bright tomatoes, creamy burrata, and a tangy-sweet balsamic drizzle in every bite. This salad is as delicious as it is beautiful.
Skill Level: Perfect for beginners! Slice, arrange, drizzle, and serve.
Swaps: Swap out pine nuts for nut-free seeds like sunflower or pumpkin seeds.
Serving Suggestions: Add a sliced homemade baguette for dipping into the pesto dressing, or serve as a side to grilled meats.
Ingredients and Add-Ins
Burrata: Burrata adds a rich creaminess to this salad. No Burrata? Use mozzarella, bocconcini, feta, or cottage cheese crumbles.
Tomatoes: Cut larger tomatoes into thin slices, or use an assortment of colorful cherry, grape, and heirloom tomatoes to give this recipe maximum visual appeal. Tomatoes can be roasted and chilled for a charred and smoky flavor.
Greens: Arugula is a great choice for its lacy appearance and peppery bite. Add bulk to your salad with chopped kale, spinach, or mixed spring greens.
Dressing: Use good-quality olive oil for the best flavor. Add a drizzle of balsamic glaze (store-bought or homemade), or use balsamic vinegar for more tang. Try a kale pesto for a bump in nutrition.
Variations
Switch up the colors and flavors using seasonal extras like sliced peaches, strawberries, blueberries, figs, and dried cranberries.
Add a few pickled veggies, like asparagus, red onions, or green beans, for a pop of tangy flavor.
How to Make Tomato Burrata Salad
Add greens to a bowl or platter.
Top with sliced tomatoes and red onion.
Top with burrata and drizzle with the dressing.
Best Tips for Tomato Burrata Salad
Make ahead by arranging the greens, tomatoes, and onions on a platter, then cover with plastic wrap. Chill until ready to top with remaining ingredients just before serving.
This salad tastes best when it’s freshly made, but leftover salad can be tossed and stored in a covered container in the refrigerator for up to 3 days. Drain and toss before serving with a fresh drizzle of balsamic glaze.
Chop leftovers up and use as a bruschetta topping for homemade crostini.
Our Favorite Takes on Fresh Tomatoes
Did you make this Tomato Burrata Salad? Leave a rating and comment below.
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Tomato Burrata Salad
Made with ripe garden tomatoes and creamy burrata cheese, this salad is finished with a tangy balsamic glaze for a dish that’s simple, fresh, and unforgettable.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Place greens on a plate or in a salad bowl.
Slice the tomatoes ¼” thick and place over the greens. Top with red onion.
Tear the burrata into pieces and arrange over the tomatoes.
Drizzle with oil, balsamic glaze, and pesto if using. Garnish with basil leaves and pine nuts as desired.
This salad pairs well with steaks or grilled foods.
This salad is best served fresh, right after preparation.
We prefer a simple dressing (oil and vinegar) with some pesto. Balsamic vinegar can be used in place of balsamic glaze.
This Summer Peach Salad is so delicious and packed with fresh basil, juicy peaches, crispy prosciutto, tangy goat cheese and drizzled with a homemade balsamic honey dijon vinaigrette. This recipe yields 4 entree salads or 6 to 8 smaller side salads.
I adore peach season.
And every summer it’s my goal to try and make the most of it while they are in season. I love peaches grilled, on flatbreads, with goat cheese on a crostini, in sandwiches and salsa. And who can resist a peach dessert? Sadly we’re heading towards fall, at what feel like, lightning speed. Although I love fall and apples, I’m just not ready to say goodbye to summer’s beloved fruit.
So with that said, todays salad is the latest and greatest summer salad to come out of my kitchen. It has fresh basil tossed with spring greens and baby arugula, crumbled crispy prosciutto, crunchy pistachios and tangy goat cheese. And since I already had this balsamic dressing in my fridge, I drizzled it over top.
So. Unbelievably. Incredible.
To Make This Summer Peach Salad You Will Need:
nonstick spray – Use avocado oil, extra light olive oil or ghee oil spray.
pancetta – Gives this salad salty flavor and crispy texture (when fried).
arugula – Lends delicious peppery flavor.
spring mix – Use your favorite spring lettuce blend.
First things first, make the balsamic honey dijon vinaigrette. This is a pretty easy recipe, simply add ingredients in a jar and shake to combine.
Next, lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy.
Once crispy, remove to a paper towel lined plate and repeat with the last of the prosciutto.
In a large bowl combine the spring greens, baby arugula with 1/4 cup fresh basil. Then add to a serving bowl, shallow platter or divide among individual bowls.
Top with sliced peaches, chopped pistachios and crumbled goat cheese. Then crumble the crispy prosciutto over top.
Drizzle desired amount of the vinaigrette over top.
I also add a little, okay a lot of freshly ground black pepper on top as well.
Serve as is or with grilled chicken or protein of choice!
Enjoy! And if you give this Summer Peach Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Summer Peach Salad
This Summer Peach Salad is so delicious and packed with fresh basil, juicy peaches, crispy prosciutto, tangy goat cheese and drizzled with a homemade balsamic honey dijon vinaigrette. This recipe yields 4 entree salads or 6 to 8 smaller side salads.
Make the balsamic honey dijon vinaigrette. This is a pretty easy recipe, simply add ingredients in a jar and shake to combine.
Lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy. Once crispy, transfer to a paper towel lined plate and repeat with the last of the prosciutto.
In a large bowl combine the spring greens, baby arugula with the basil. Then add to a serving bowl, shallow platter or divide among individual bowls.
Top with the sliced peaches, chopped pistachios and crumbled goat cheese. Then break up the crispy prosciutto and sprinkle it over top.
Drizzle desired amount of the vinaigrette over top and season the salad with freshly ground black pepper.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: Keep in mind, the above nutritional information is including the entire salad dressing recipe. If you weight/track your dressing, it is recommended to use 1 fluid ounce dressing per individual salad which is 1/16 of the recipe.
Citrus – The stars of this salad are grapefruit and oranges. I use two kinds of oranges to make it pretty, but you can use any variety. Cara cara oranges (navel oranges) and Blood oranges are sold in most grocery stores.
Arugula – The peppery bite and thicker leaves work perfectly in this recipe. Replace it with massaged kale or spring mix.
Nuts – Pistachios add a salty, nutty crunch to this citrus salad recipe.
To keep the nuts crunchy and to intensify their flavor, toast them in a dry skillet, stirring frequently, just until fragrant. Cool and add chop.
Vinaigrette – Fresh is best for the lime juice, zest some of the peel for an added garnish before serving, if desired. Honey can be switched out for agave or maple syrup.
How to Make Citrus Salad
This dramatically distinct salad will be a hit all summer long!
Prepare dressing and chill.
Cut citrus fruits and sliver red onion (recipe below).
Place arugula in a bowl and arrange citrus and slivered red onion on top.
Drizzle with dressing and garnish with pistachios and mint leaves.
Keeping Citrus Salad Fresh
This citrus salad recipe is so elegant, yet so easy! Prep the fruit and vinaigrette ahead and chill until ready to assemble!
Leftover citrus salad can be kept covered in the refrigerator for up to 3 days. Add fresh arugula before serving.
Our Fave Summer Salads
Did you love this Citrus Salad? Leave us a comment and a rating below!
5 from 2 votes↑ Click stars to rate now! Or to leave a comment, click here!
Citrus Salad
Bright and colorful citrus salad is the perfect way to enjoy all the flavors of summer!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Prevent your screen from going dark
In a small bowl, combine dressing ingredients. Whisk and set aside.
Using a sharp knife, cut the skin and white pith off of the grapefruit and oranges. Slice them into ¼-inch rounds. Remove any seeds.
Place the arugula in a salad bowl or on a platter. Arrange the citrus slices and onion on top.
Drizzle with the dressing and garnish with pistachios and mint leaves.
Store ingredients separately if planning on making ahead. Salad can be stored for up to 3 days in an airtight container in the fridge.
There are some plants that make you acutely aware of the presence of diseases in the world. They seem to attract any and every pathogen wandering around out there.
If roses popped into your mind while reading that sentence, we are on the same wavelength. I love them, but a season without a single disease is a miracle!
On the other end of the spectrum, there are some plants that might make you forget that disease is even a thing.
For example: arugula. That beloved peppery green in the cole crop family seems to be ignored by fungi, bacteria, and oomycetes.
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But in reality? It’s not, though. Pathogens can attack arugula, and when they do, things can go from good to bad really quickly.
One day, everything’s coming up, er… roses? And the next, the leaves of your greens are collapsing in a yellow or brown heap.
Take heart. On the bright side, if you catch problems early on, most are pretty easy to address, and you can still see a happy, healthy harvest.
Here’s the list of diseases that we’re going to go over:
Now that you know the suspects to watch for, you need to understand the symptoms of these ailments and what to do about them.
Let’s start with the sole bacterial disease on this list:
1. Bacterial Leaf Spot
Pseudomonas cannabina pv. alisalensis (formerly P. syringae pv. alisalensis) andXanthomonas axonopodis are both types of bacteria that can cause a disease known as bacterial leaf spot.
As you may have guessed, the symptoms include spots on the leaves. These look like small, angular, water-soaked spots at first, either with or without yellow haloes.
These spots eventually merge, and the entire leaf turns yellow or brown and dies as the disease progresses. Symptoms might develop on the growing arugula plant or they might show up later after harvest.
The bacteria can live on the seeds or on plant debris and it’s spread by water. And not just rushing rivers of the stuff – droplets in the air in a humid area, rain, or a little splashing while watering can transmit the disease.
The best strategy here is to try to avoid leaf spot in the first place. Purchase seeds that are guaranteed to be disease-free, or treat any seeds that you purchase in hot water.
Place the seeds in water that is about 120°F and keep it there for 15 to 20 minutes to kill any pathogens.
Try to reduce the risk of spread via water in your garden by watering at the soil level and not on the leaves. Keep arugula plants well-spaced to increase air circulation.
You can also place some straw or leaf mulch around the plants to reduce splashing.
Remember to remove all plant debris after the growing season is over.
If you notice signs of this disease despite your efforts, early treatment with copper can provide some control.
Copper is one of those things that I always keep in my garden shed because it can address so many issues.
If you don’t already have some on hand, visit Arbico Organics to bring home a 32-ounce ready-to-use, 16-ounce concentrate, or 16- or 32-ounce hose-end ready-to-spray bottle.
Start spraying your plant every other week from the moment you see symptoms until two weeks before harvest.
2. Black Rot
Black rot is a relatively new addition to the list of arugula diseases in North America.
It wasn’t even found in California, where much of the US-grown arugula available for sale comes from, until 2016. But it has since started spreading rapidly.
While black rot isn’t as common as something like downy mildew, it’s not unheard of in the home garden.
This ailment has fairly distinctive symptoms, primarily a V-shaped, yellow-orange lesion that forms on the outer edge of the leaf. It can also cause black lesions. As the disease progresses, the leaves will dry up and collapse.
Caused by the fungus Xanthomonas campestris pv. campestris, it can overwinter on plant debris and lives on weeds. It also travels in water, so you need to do your best to keep things under control.
That means reducing humidity by spacing plants appropriately and watering at the soil level.
It also helps to place an organic mulch like straw or leaf litter around your crop to prevent water splashing. Never water overhead and never work with your plants when they are wet.
Rotate your crops regularly. Don’t plant arugula in the same place more than once every five years.
It’s best to pull any infected arugula plants because common controls aren’t effective.
3. Downy Mildew
Downy mildew is a common disease, and it’s one of the most commercially destructive for arugula growers.
It actually happens on all kinds of plants, from roses to zucchini. We used to call it a fungal infection but it’s actually caused by one of two types of water mold, also known as oomycetes, named Hyaloperonospora parasitica (formerly Peronospora parasitica) or H. erucae.
When the arugula is infected, irregular brown spots will develop on both the top and underside of the leaves. If you lift up the leaves and look underneath, you’ll see grayish or white mildew as well. As the disease progresses, the leaves start to turn yellow and collapse.
Those who live in areas that freeze for a good portion of the winter are lucky because the pathogens are killed during the winter and this provides some control.
In warmer areas, you need to take more care to avoid and eliminate the oomycetes.
They thrive in temperatures between 41 and 77°F, with something right in the middle being preferred.
The oomycetes can live on tons of different weeds like spurge and mustard, so keep them out of your garden. They may infect all types of brassicas.
Similar to bacterial leaf spot, this disease spreads through water, so using good gardening practices like appropriate spacing and watering at the soil level is vital.
The pathogens also travel on the wind and on plant material, including seeds. Clean up plant debris from the garden and buy certified disease-free seeds, or treat the seeds in hot water as described above.
Treatment with copper fungicide works well. Start treating the second you see symptoms and keep at it every three weeks until symptoms subside or you’re ready to harvest.
4. Powdery Mildew
Powdery mildew isn’t common on arugula, but it’s not unheard of. It’s caused by the fungus Erysiphe polygoni.
Infection results in discoloration and a powdery fungal coating on the upper and lower leaf surfaces. Over time, the leaves turn yellow and collapse.
The fungus that causes the disease lives on plant material, whether alive or dead.
Powdery mildew is annoying but generally not deadly. You can simply pluck off any symptomatic leaves or treat your arugula with one of the many options available for controlling powdery mildew, including milk!
Twisted, distorted leaves, stunted growth, and small patches of white pustules point to white rust, caused by the fungus Albugo candida.
As these pustules mature, they burst open, splattering the plant and nearby plants with powdery spores.
These spores can be carried on wind or on water, and lots of different plants can act as hosts. The fungi particularly love other brassicas, including weeds in the Brassicaceae family.
After a leaf is infected, it will eventually turn brown and dry up.
The pathogen needs humid, cool, wet conditions between 60 and 77°F to thrive and it can overwinter in the form of those dormant spores.
To avoid white rust infection, rotate your crops, keep weeds out of the garden, and buy disease-free seeds.
These pathogens can live in the soil for up to a decade, so only plant brassicas like arugula in the same area once every 10 years, if you’ve had a rust problem in the past.
Grab something like CEASE at Arbico Organics. It comes in gallon or two-and-a-half-gallon containers. Follow the manufacturer’s directions closely.
Arm Yourself Against Arugula Disease
I don’t know about you, but I do lots of things to avoid disease. I work out, try to eat healthy, wash my hands after being out in public. Don’t you want to promote the health of your garden too?
You can do the same for your arugula plants by always watering at the soil level, spacing plants at least six inches apart, and sanitizing your garden tools between uses. From there, it’s largely a matter of luck.
If your luck runs out and your plants get sick nonetheless, hopefully you feel armed and ready to deal with the problem after reading this guide.
If you’re still struggling or you can’t determine what you’re dealing with, feel free to hit us up in the comments section below, and we’ll see if we can help.
Above: On Day 4 the arugula was green and the radishes just germinating.
Next time, I’ll sow arugula and radish seeds separately.
The seeds of any vegetable or herb can be used for growing microgreens. Brassicas, in the so-called cruciferous family (named for their cross-shaped flowers), have the pleasing peppery flavor I like in these tidbits, and they have the most nutrition, bite for bite. Broccoli, cauliflower, cabbages, kohlrabi, mustards, arugula, brussels sprouts—each qualify. Spices like fenugreek and coriander are fun and flavorful, provided the seeds are fresh.
Above: Wild garlic mustard microgreens on a forest floor.
There is another seed option, which adds earth-friendly, invasivore fun to outdoor excursions: wild microgreens. Invasive mustards like garlic mustard (Alliaria petiolata) in the Eastern states and black mustard (Brassica nigra) on the West Coast are environmental scourges, producing thousands of seeds per plant at the end of their flowering season. Gather handfuls of their mature, skinny seed pods in early summer, shake them out, and germinate your own, back home. Other feral seeds that work well include lamb’s quarters and amaranths.
Above: A sprinkle of microgreens delivers outsize satisfaction.
Feta and Yogurt Dip with Microgreens
This creamy, satisfying dip is excellent with crisp, raw vegetables, but it is versatile (see below). Feta that is packaged in brine has a better consistency than the crumbled versions. I am partial to sheep’s milk, and other white cheeses in brine can also be used, if you are lucky enough to live near the Balkan or Middle Eastern markets that sell them. You are unlikely to need additional salt, but always taste, to check.
6 oz feta, broken up
¼ cup Greek yogurt
1 Tablespoon tahini
¼ teaspoon lemon zest
3 small celery ribs from the heart, finely chopped
3 Tablespoons extra virgin olive oil
A flurry of microgreens
Urfa biber (optional)
Black pepper (optional)
Raw vegetables (optional)
In a food processor combine the feta cheese with the yogurt and the tahini. Pulse until the mixture is smooth, scraping the sides down a few times to dislodge any whole lumps of feta. Spoon the smooth dip onto a serving plate, leaving some depressions on the surface for the olive oil to pool. Scatter the chopped celery across. Drizzle the olive oil over the surface, add the microgreens, and top with your raw vegetables before finishing with the urfa biber and black pepper, if using.
The dip, finished with the necessary bite of spicy microgreens, can also be:
slathered onto toast and briefly broiled.
tossed with warm, just-cooked vegetables, like carrots.
spooned into a pillowy bed for beans or chickpeas.
whisked into a thick dressing for chunky romaine or iceberg lettuce.
piled up as a foundation for warm, poached eggs.
mixed into egg salad in lieu of less-healthy mayonnaise.
Above: On Day 4 the arugula was green and the radishes just germinating.
Next time, I’ll sow arugula and radish seeds separately.
The seeds of any vegetable or herb can be used for growing microgreens. Brassicas, in the so-called cruciferous family (named for their cross-shaped flowers), have the pleasing peppery flavor I like in these tidbits, and they have the most nutrition, bite for bite. Broccoli, cauliflower, cabbages, kohlrabi, mustards, arugula, brussels sprouts—each qualify. Spices like fenugreek and coriander are fun and flavorful, provided the seeds are fresh.
Above: Wild garlic mustard microgreens on a forest floor.
There is another seed option, which adds earth-friendly, invasivore fun to outdoor excursions: wild microgreens. Invasive mustards like garlic mustard (Alliaria petiolata) in the Eastern states and black mustard (Brassica nigra) on the West Coast are environmental scourges, producing thousands of seeds per plant at the end of their flowering season. Gather handfuls of their mature, skinny seed pods in early summer, shake them out, and germinate your own, back home. Other feral seeds that work well include lamb’s quarters and amaranths.
Above: A sprinkle of microgreens delivers outsize satisfaction.
Feta and Yogurt Dip with Microgreens
This creamy, satisfying dip is excellent with crisp, raw vegetables, but it is versatile (see below). Feta that is packaged in brine has a better consistency than the crumbled versions. I am partial to sheep’s milk, and other white cheeses in brine can also be used, if you are lucky enough to live near the Balkan or Middle Eastern markets that sell them. You are unlikely to need additional salt, but always taste, to check.
6 oz feta, broken up
¼ cup Greek yogurt
1 Tablespoon tahini
¼ teaspoon lemon zest
3 small celery ribs from the heart, finely chopped
3 Tablespoons extra virgin olive oil
A flurry of microgreens
Urfa biber (optional)
Black pepper (optional)
Raw vegetables (optional)
In a food processor combine the feta cheese with the yogurt and the tahini. Pulse until the mixture is smooth, scraping the sides down a few times to dislodge any whole lumps of feta. Spoon the smooth dip onto a serving plate, leaving some depressions on the surface for the olive oil to pool. Scatter the chopped celery across. Drizzle the olive oil over the surface, add the microgreens, and top with your raw vegetables before finishing with the urfa biber and black pepper, if using.
The dip, finished with the necessary bite of spicy microgreens, can also be:
slathered onto toast and briefly broiled.
tossed with warm, just-cooked vegetables, like carrots.
spooned into a pillowy bed for beans or chickpeas.
whisked into a thick dressing for chunky romaine or iceberg lettuce.
piled up as a foundation for warm, poached eggs.
mixed into egg salad in lieu of less-healthy mayonnaise.
Course Appetizer, Lunch, Party Food, Salad, Side Dish
Cuisine American, Italian
