Imagine a salad that's not just a side dish, but a culinary masterpiece that dances on your palate with vibrant, unexpected flavors. This Arugula Summer Salad with Pickled Cherries, Burrata, and Fennel is more than just a recipe—it's a gourmet journey that transforms ordinary ingredients into an extraordinary dining experience. Perfect for those who crave bold tastes and elegant presentations, this salad promises to elevate your summer meals from mundane to magnificent.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups arugula
- 1 cup pickled cherries
- 8 ounces burrata cheese
- 1 small fennel bulb, thinly sliced
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the pickled cherries ahead of time (if not already prepared) by pitting the cherries and pickling them in a vinegar solution with sugar and spices.
- Toast the walnuts in a dry skillet over medium heat, stirring frequently until fragrant and golden brown, about 3-5 minutes. Set aside to cool.
- Trim the fennel bulb, removing the tough outer layer and fronds. Using a sharp mandoline or knife, slice the fennel very thinly, creating delicate, translucent pieces.
- Wash the arugula leaves thoroughly and spin dry or pat with paper towels to remove excess moisture.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create a light vinaigrette dressing.
- Arrange the fresh arugula leaves on a large serving platter, creating a loose, inviting base for the salad.
- Carefully tear the burrata cheese into rustic chunks, distributing them evenly over the arugula.
- Sprinkle the thinly sliced fennel and pickled cherries over the salad.
- Scatter the toasted walnuts across the top of the salad for added crunch and nutty flavor.
- Drizzle the prepared vinaigrette over the entire salad, ensuring even distribution.
- Finish with a final pinch of salt and freshly ground black pepper to taste.
- Serve immediately to enjoy the salad at its freshest, with the burrata still creamy and the ingredients vibrant.
Tips
- Timing is crucial: Prepare pickled cherries in advance to allow flavors to develop fully.
- Toast walnuts carefully—watch them closely to prevent burning, as their flavor can turn bitter quickly.
- Use a mandoline or very sharp knife when slicing fennel to achieve those delicate, translucent pieces.
- Always pat arugula dry to ensure the vinaigrette clings perfectly and doesn't become watery.
- Serve the salad immediately after dressing to maintain the crisp texture of ingredients.
- For the best burrata experience, let it come to room temperature before serving to enhance its creamy texture.
- Experiment with additional herbs like fresh basil or mint for an extra flavor dimension.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 10g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 40mg
