Arugula Burrata Salad (with Honey Lemon Dressing)

With its creamy burrata, peppery greens, and juicy bursts of sweet tomatoes and strawberries, this arugula burrata salad is both elegant and effortless. A quick homemade honey lemon dressing brings everything together, while candied pecans add a delightful finishing crunch.

This leafy green salad comes together so effortlessly, making it the perfect side for everything from rich pastas to hearty grilled meats. Add torn burrata, juicy cherry tomatoes, and sweet strawberries, and it instantly becomes more than just a simple arugula salad – elegant enough for an impressive holiday feast or a summer gathering with friends.

What is arugula burrata salad?

This arugula burrata salad is a fresh, vibrant side dish that balances peppery greens with creamy burrata cheese balls, juicy cherry tomatoes, fresh strawberries, red onion, avocado, fresh herbs, and candied pecans for a satisfying crunch. The quick and easy honey lemon dressing ties it all together for a summer salad that’s both effortless and elegant.

Why you’ll love this burrata and arugula salad

• The peppery kick of fresh arugula pairs nicely with the dressing’s sweet and tangy flavor.
• This quick six-ingredient dressing takes just minutes to make and keeps well in the fridge.
• A versatile summer salad that works alongside nearly any entrée and main. Perfect for a weeknight family meal or a weekend barbecue.

Ingredients needed to make arugula burrata salad

• Baby arugula: Provides a lovely peppery bite for the leafy base of this salad.
• Fresh strawberries: Adds a lovely pop of color to this salad and natural sweetness. Whether you slice them or cut them into small chunks, try to create uniform-sized pieces for the best presentation. 
• Burrata cheese: Bring the burrata cheese balls to room temperature before tearing to top the assembled salad
• Avocado: For a lovely creamy touch. 
• Candied pecans: Sprinkled on top for a rich crunch that enhances the overall texture of the salad. Feel free to use pistachios or even pine nuts instead. 
• Red onion: Adds a lovely bite. Soak the onion in a bowl of cold water for about 5 minutes to reduce the bite, if you like. 
• Fresh herbs: I love to add basil leaves and mint leaves to this refreshing summer salad. 
• Cherry tomatoes: The bed of arugula gets topped with a burst of sweet, juicy acidity thanks to the halved cherry tomatoes, adding a pop of freshness and color to the assembled salad. 
• Crostini or baguette: Toasted (with butter or oil) in a separate bowl to serve alongside the salad. 
• Honey lemon dressing: This dressing combines olive oil, honey, salt and pepper, fresh lemon juice, and Dijon mustard. It’s a bright, tangy-sweet vinaigrette that’s perfect for cutting through the richness of the burrata and highlighting the other elements of this simple salad.

How do you make arugula burrata salad 

Make the dressing:

1. In a small jar, whisk together all of the salad dressing ingredients until smooth and slightly creamy. 
2. Set the dressing aside while assembling the salad (or refrigerate for later use). 
3. Give the dressing a good shake before drizzling on the salad. 

Assemble the salad:

1. Spread the baby arugula across the base of a large serving platter (or a board).
2. Place the burrata balls evenly across the greens.
3. Arrange the strawberries, avocado chunks, cherry tomatoes, and red onion around the burrata in sections.
4. Sprinkle the candied nuts over the salad.
5. Tuck in fresh basil and mint leaves.
6. Place toasted crostini in a separate small bowl to serve with the salad.
7. Drizzle a little dressing over the top just before serving. Feel free to serve any extra dressing on the side. 

Serving

This arugula burrata salad is meant to be served as a refreshing side dish to your main meal. 

For savory pairings, consider enjoying this arugula and burrata salad with Italian Pasta Bake, Traeger Ribeye Steak, Honey Sriracha Salmon, Lemon Basil Chicken Kebabs, 2-Ingredient Crock Pot Pork Verde, Mint Lamb Burgers, or grilled shrimp. It goes with almost anything!

Sandy’s tips and substitutions:

• Salad storage: This arugula burrata salad can be stored for up to 3 days in an airtight container in the fridge. 
• Make ahead: Store this salad dressing in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially since it’s so vibrant and pretty), but any sealable jar or airtight container will work. It’s normal for the oil to solidify in the fridge – just bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
• Double the recipe: Make a double batch of this salad when serving a larger crowd – perfect for those larger family gatherings over summer!
• Uniform size matters: Cut the strawberries, cherry tomatoes, and avocado into evenly sized pieces. It makes the salad look more appealing and ensures every bite includes a perfect mix of flavors and textures.
• Taste to test: Taste the dressing before adding it to the salad. If too tart, add a touch more honey; if too sweet, a splash more lemon juice. 
• Shake before use: Shake the salad dressing jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
• Drizzle just before serving: Dress the salad just before serving to avoid soggy leaves, especially with delicate greens like arugula.

Variations:

• Other types of cheese: Replace the burrata with soft mozzarella pearls, or opt for crumbled blue cheese, goat cheese, feta, or shaved Parmesan.
• Nuts and seeds: Try different nuts like pine nuts or pistachios or add toasted pumpkin seeds for crunch.
• Greens: For a more substantial base, substitute arugula with lacinato kale (massage it with olive oil to tenderize). Thinly sliced raw Brussels sprouts also deliver a nice peppery bite. Feel free to combine several of these greens.
• Fruity twist: Instead of cherry tomatoes, try thin slices of pear or apple, or segments of blood orange or grapefruit.
• Sweetener: If you like, swap honey for maple syrup. You can also cut back on the honey for a less sweet, more savory result, although skipping it entirely isn’t recommended, since the dressing tends to taste tangy and bitter without any sweetener.

A great salad dressing can instantly elevate a simple salad to something worthy of a special occasion. Be sure to try my Pineapple Salad Dressing, Poppyseed Dressing, and Orange Juice Salad Dressing for more options. 

More refreshing salads you may want to try:

• Watermelon Burrata Salad
• Orange Juice Salad Dressing (with Orange Salad)
• Greenhouse Salad
• Greek Peasant Salad
• Pancetta Arugula Salad

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Arugula Burrata Salad (with Honey Lemon Dressing)

Sandy Coughlin

Arugula burrata salad with homemade honey lemon dressing is both elegant and effortless. It features creamy burrata, peppery greens, juicy bursts of sweet tomatoes and strawberries, avocado, fresh herbs, and crunchy candied pecans. 

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Yield: 6

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Ingredients

 

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For the salad:

• 8 cups arugula, I buy baby arugula
• 1 pound fresh strawberries, hulled and halved (if large, sliced or small chunks)
• 24 ounces burrata cheese, 3 8 ounce balls
• 1 large avocado, in small chunks
• ½ cup candied pecans, or pistachios
• ¼ cup red onion, diced
• ¼ cup fresh basil leaves
• 2 tablespoons fresh mint leaves, optional, but lovely
• 1 cup cherry tomatoes, halved
• 1 small baguette or crostini, sliced

For the honey lemon dressing:

• ⅓ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tsp lemon zest
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

Equipment

• Large Salad Bowl

Instructions

 

• In a small jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and slightly creamy. Set aside (or refrigerate until ready to serve). Shake before using and drizzling on the salad.
• Start with a large serving platter (or a board) – low line
• Spread the arugula across the base of the platter.
• Place the burrata balls evenly across the greens.
• Arrange the strawberries, avocado chunks, cherry tomatoes, and red onion around the burrata in sections.
• Sprinkle the candied nuts over the salad.
• Tuck in fresh basil and mint leaves.
• Place toasted crostini (with butter or oil) in a separate small bowl to serve with the salad.
• Drizzle a little dressing over the top just before serving.
• Optional to serve the remaining dressing on the side.

Notes

Sandy’s tips:

• Salad storage: This arugula burrata salad can be stored for up to 3 days in an airtight container in the fridge. 
• Make ahead: Store this salad dressing in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially since it’s so vibrant and pretty), but any sealable jar or airtight container will work. It’s normal for the oil to solidify in the fridge – just bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
• Double the recipe: Make a double batch of this salad when serving a larger crowd – perfect for those larger family gatherings over summer!

Cuisine: American

Course: Salad

Calories: 262kcal, Carbohydrates: 19g, Protein: 3g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Sodium: 157mg, Potassium: 463mg, Fiber: 5g, Sugar: 12g, Vitamin A: 937IU, Vitamin C: 61mg, Calcium: 77mg, Iron: 1mg

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