Fig and Burrata Salad with Balsamic Glaze
Ripe figs and fresh burrata are arranged together and finished with a balsamic glaze for a salad that balances sweetness, creaminess, and acidity. Peppery greens add contrast, and the whole dish requires no cooking beyond reducing the glaze. It works as a light lunch or a starter and is ready in under 20 minutes.
Equipment
- Sharp chef's knife
- Cutting board
- Small saucepan
- Whisk
- Serving platter or plates
Ingredients
For the Salad:
- 8 pieces fresh ripe figs halved or quartered depending on size, preferably black mission or Turkish
- 2 balls burrata cheese fresh and chilled, 4 oz each
- 4 cups baby arugula washed and dried
- ¼ cup toasted walnuts roughly chopped
- 2 tablespoons extra-virgin olive oil preferably cold-pressed and fruity
- 1 teaspoon flaky sea salt such as Maldon
- ½ teaspoon freshly cracked black pepper
For the Balsamic Glaze:
- ½ cup balsamic vinegar aged balsamic gives deeper flavor
- 1 tablespoon honey or maple syrup for vegan option
Instructions
- Prepare the Balsamic Glaze: In a small saucepan over medium heat (about 320°F / 160°C), combine the balsamic vinegar and honey. Bring to a gentle boil, then reduce the heat and simmer for 7–10 minutes, stirring occasionally, until reduced by half and syrupy. Set aside to cool.
- Toast the Walnuts: While the glaze is reducing, toast walnuts in a dry skillet over medium heat for 3–4 minutes or until aromatic and slightly golden. Stir frequently to avoid burning. Remove from heat and let cool.
- Assemble the Salad Base: On a large serving platter or on four individual plates, distribute the baby arugula evenly to form a bed of greens.
- Add Figs and Burrata: Gently nestle fig halves and torn pieces of burrata over the arugula. Ensure an even distribution for visual appeal and balanced flavor per bite.
- Finish and Drizzle: Sprinkle the toasted walnuts over the salad, then drizzle the olive oil followed by the cooled balsamic glaze. Finish with flaky sea salt and cracked black pepper just before serving.
Notes
Jen’s Tips:
- If figs are out of season, substitute them with ripe peaches or roasted grapes.
- Vegan burrata alternatives or marinated tofu can replace burrata for a dairy-free version.
Nutrition
Calories: 162kcalCarbohydrates: 12gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 0.4mgSodium: 595mgPotassium: 153mgFiber: 1gSugar: 10gVitamin A: 484IUVitamin C: 3mgCalcium: 53mgIron: 1mg
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