Fig, Arugula, & Burrata Salad

This fig, arugula, and burrata salad is fresh, seasonal, and SO simple. It’s a great side dish for entertaining because it takes NO time to throw together. Add it to your ‘recipes that don’t require an oven’ this summer!

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It’s FIG season! I went to the grocery store last week and there they were. FIGS!! I truly got excited thinking of all the dishes I could make. When I traveled to California a couple of years ago, that’s when I began my true love for figs. They just have so many different varieties there. The tiger stripe fig (see pic below) tasted just like strawberry jelly. My only regret? I should have bought more! Here in Florida, I’ll take what I can get and these black figs are hitting the spot!

Next up. Burrata. Have you all tried burrata? I only recently started incorporating burrata into my meals. The reason? I found it to be much more affordable at Trader Joe’s. Other places do sell burrata, but it’s out of my price range. $4.99 I can rationalize and even figure to be affordable (vs going out to eat and ordering a burrata dish. Have you seen the prices?!)

Back to burrata. It’s a fresh Italian cheese made from cow’s milk. If you were to just look at burrata you might think it’s mozzarella. The outer shell is in fact made from soft mozzarella. But when you cut/break into it you’ll see a soft, creamy interior that is made of cheese curds and cream. Burro in Italian does mean creamy and burrata is just that, creamy goodness.

Fig, Arugula, Burrata Salad

1. Figs– in season now and abundant in the farmer’s markets and grocery stores. I used the black figs here, but go with your preference – the brown turkey figs are not as sweet, but would be just as tasty. The tiger figs would be too sweet (in my opinion).
2. Arugula – Adding greens, whether it’s arugula, spinach, or mixed greens, helps make this salad a bit more substantial while still keeping the salad feeling ‘light’. I personally like it best with arugula, but use what you have on hand. (aiming for less food waste – not always doing the best, but aiming to do so!)
3. Burrata – No substitutions here. You could use mozzarella balls if you weren’t able to find burrata, but if I’m being honest, there’s just something about the cream and fig combination that takes it to the next level. Promise. (& if you can’t get your hands on figs, I’m betting that strawberries or blackberries might be a swap-out that will still pair well with the cream and the arugula.
4. Balsamic Vinaigrette – I use this salad dressing for almost everything. Pinky swear. In a pinch? I use this: Balsamic Glaze. The glaze is balsamic vinegar and a tad of sugar reduced down to a syrup/glaze. My dressing is not sweet. But I’ll be honest, the figs are sweet enough and allow for them to shine in this salad. Either will taste great! (& if using the glaze, do not use the full amount, just a drizzle).
5. Maple-Glazed Pecans – I didn’t add the pecans here in this version, but I have added them in the past. If you have time and have the pecans made up ahead of time, they are a great addition for that bit of sweet and crunch.

How To Make ‘Fig, Arugula, & Burrata’ Salad

This no fuss ‘recipe’ is as simple as assembling all the ingredients together on a serving size platter. If I’m making this for just myself I use half a burrata and adjust the rest of the ingredients.

1. Toss the Greens: In a bowl, toss the arugula with a little Balsamic Vinaigrette (or Balsamic Glaze)
2. Cut the Figs: Quarter the figs, then nestle them into the arugula.
3. Rip the Burrata: With your hands, rip the burrata into bite-sized pieces, then tuck in and around the arugula and figs.
4. Garnish & Serve: Sprinkle fresh mint (if you have) and maple-glazed pecans (if using) over the top. Drizzle a little more vinaigrette. Serve and enjoy!
5. Additional Add-ons: Prosciutto: I am a vegetarian and do not eat prosciutto, however, it also pairs well with arugula, figs, and burrata. Feel free to add if you have some ‘meat eaters’ in the house and they’re just not convinced. Mint – Any time I can use a fresh herb I will. I didn’t have any this time around, but mint pairs quite well with all the flavors here. So, if you have some, herbs in general are great to add into salads to use up (and have no food waste!)

This fig, arugula, and burrata salad is really something special. Simple. Flavorful. And aiming to use what’s in season now. Find some figs NOW. They’re in season and they won’t last long! I’m off to find a fig tart to make!

LOOKING FOR MORE ‘NO OVEN’ DISHES?

• Zoodle Salad
• Heirloom Tomato Salad
• Watermelon, Mint, Feta Salad
• Kale Salad with Maple-Glazed Pecans

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