The Zamzows Table: Strawberry Arugula Salad

The Zamzows Table: Strawberry Arugula Salad

My wife loves arugula, and I was searching for ideas for a new salad when I came across this gem that uses strawberries and a cheese I had never heard of before. Burrata is a ball of mozzarella filled with cream. Intrigued, I decided to give it a try. I was pleasantly surprised to find that this light, creamy cheese, combined with a homemade vinaigrette, fresh strawberries, and basil, created an amazingly bright and fresh salad. It's perfect for a summer dinner.


For the salad:
From the Garden

  •  Baby arugula
  • 1 dozen thinly sliced strawberries
  • 2-3 ounces fresh basil leaves

From the store

  • 1 ball burrata
  • 2 tablespoons slivered almonds or pine nuts

For the Vinaigrette:

  • Juice from half a lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • Salt and pepper
  • Optional: A little balsamic vinegar for a nice kick!


  1. Combine the ingredients for the vinaigrette in a small mason jar and secure the lid. Shake well until combined. Taste and adjust the salt and pepper if needed.
  2. Build your salad by mixing the arugula and basil in a large salad bowl. Top with the sliced strawberries.
  3. Remove the burrata from its container and place it on top of the salad. Sprinkle the slivered almonds or pine nuts over everything.
  4. I like to pour the vinaigrette over the entire salad, but you can also leave it on the side if someone prefers a different dressing.
  5. Using a knife, cut open the burrata, allowing the creamy interior to spill out.
  6. Serve the salad, ensuring all the ingredients are mixed together, and enjoy!

Since first trying this recipe, it has made its way to our table every week for the last month. The tangy vinaigrette, combined with the sweetness of the strawberries, balances perfectly with the creamy burrata. This salad pairs well with just about any dish. I particularly like to serve it with caprese chicken, but it also complements pork dishes wonderfully.