Moonlit Lagoon Salad (Print)

Fresh blueberries and grapes surround creamy burrata with basil and balsamic for a bright salad.

# Ingredients:

→ Fruit

01 - 1 cup fresh blueberries
02 - 1 cup seedless purple grapes, halved

→ Cheese

03 - 1 large ball burrata cheese (approx. 7 oz)

→ Herbs & Greens

04 - 1/3 cup fresh basil leaves, torn
05 - 1 cup baby arugula or mixed greens (optional)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Sea salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnish

10 - Zest of 1 lemon (optional)

# Directions:

01 - Arrange arugula or mixed greens in a wide, shallow serving bowl or platter, if using.
02 - Scatter blueberries and halved grapes in a generous ring around the edge, leaving the center empty.
03 - Place the burrata ball in the center, resembling a moon.
04 - Drizzle extra-virgin olive oil evenly over the fruit and burrata.
05 - Spoon balsamic glaze in a thin stream over the berries and the top of the burrata.
06 - Sprinkle torn basil leaves, lemon zest if desired, sea salt, and freshly ground black pepper over the salad.
07 - Serve immediately with crusty bread or enjoy as is.

# Expert Tips:

01 -
  • It takes ten minutes but looks like you spent an hour planning something special.
  • The burst of creamy burrata against cool, tart fruit feels like dessert pretending to be healthy.
  • It's naturally vegetarian and gluten-free without any fussy substitutions or apologies.
02 -
  • Burrata is delicate and temperature-sensitive—if your kitchen is very warm, keep it in the coldest part of your fridge until the last possible moment before plating.
  • The balsamic and olive oil will pool at the bottom of the platter; that's not waste, it's liquid to soak into bread or spoon directly into your mouth if no one's looking.
03 -
  • Buy your burrata from a real cheese counter, not the dairy case, and eat it the same day—it's worth the small pilgrimage.
  • Toast a slice of sourdough with a little olive oil and use it as an edible utensil to scoop up the burrata and balsamic pooled on the plate.
Back