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Burrata Salad with Apricots

Sweet, creamy, and just a little fancy without the fuss—this Burrata Salad with Apricots is the kind of dish that makes you feel like you’ve got it all together, even on a busy day. It comes together with simple ingredients and minimal effort, yet it’s special enough for gatherings, date nights, or a quiet dinner on the porch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 ball fresh burrata cheese
  • 3–4 ripe apricots halved, grilled or roasted
  • 2 cups arugula
  • 1 cup cherry tomatoes halved
  • 4 oz thinly sliced beef bresaola or your favorite cured beef
  • 1/4 cup roasted pistachios chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • flaky sea salt to taste
  • freshly cracked black pepper to taste
  • fresh basil leaves optional

Method
 

  1. Spread arugula onto a large serving platter and scatter halved cherry tomatoes around the edges.
  2. Grill or roast the apricot halves for 3–4 minutes until lightly caramelized.
  3. Arrange the warm apricots and slices of bresaola over the greens.
  4. Place the burrata in the center and gently tear it open so the creamy middle flows out.
  5. Sprinkle chopped roasted pistachios over the salad.
  6. Drizzle olive oil and balsamic glaze over the salad, then season with flaky sea salt and freshly cracked black pepper.
  7. Serve immediately with warm crusty bread.

Notes

Store leftovers in the refrigerator for up to 3–4 days, though the greens may soften over time. For best results, assemble just before serving and enjoy with warm crusty bread or a light side.