Roasted apricot, arugula and burrata salad

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Starter
Very Easy
20 min
990 Kcal

Looking for a fresh, fruity, indulgent salad with a twist? Try this salad of roasted apricots, arugula and burrata: a perfectly balanced sweet-and-savory combination! The apricots, lightly caramelized with honey and rosemary, add a soft, fragrant touch that pairs wonderfully with the creamy burrata and the peppery arugula. A few pieces of toasted bread, a drizzle of olive oil, salt, pepper (and a pinch of chili if you feel like it), and you've got a plate full of sunshine, perfect for a summer lunch;)

Ingredients

1

Materials

  • Frying pan
  • Cutting board

Preparation

Preparation10 min
Cook time10 min
  • Roasted apricot, arugula and burrata salad - Preparation step 1Wash and halve the apricots lengthways.
  • Roasted apricot, arugula and burrata salad - Preparation step 2Brown the apricots in a hot frying pan with a drizzle of olive oil.
  • Roasted apricot, arugula and burrata salad - Preparation step 3After 2 minutes, add honey, dried rosemary, salt and pepper. Cook for 5 minutes over medium heat and set aside.
  • Roasted apricot, arugula and burrata salad - Preparation step 4In the same pan, brown coarsely chopped pieces of farmhouse bread for about 2 minutes.
  • Roasted apricot, arugula and burrata salad - Preparation step 5Assemble the salad: Place a bed of arugula on the plate, then add the honey-roasted apricots, a generous portion of burrata, the bread croutons, a drizzle of olive oil and chili (optional). And there you have it—your summer salad is ready :)

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FAQ ❓

Which fruits go well with burrata?

Burrata pairs perfectly with summer fruits such as apricots, figs, peaches or strawberries. Their sweetness and slight acidity contrast with burrata’s creamy texture, making for a popular combination in salads and inventive starters!
Yes, this salad can be served as an elegant starter or a light main course. For a more substantial version, you can add cured ham, toasted almonds or even quinoa or bulgur for a balanced, nourishing meal.
Toasted farmhouse bread, croutons tossed in olive oil or even focaccia are perfect with a burrata salad. They add crunch and make the cheese even more enjoyable: spread a little on each slice.
A simple drizzle of extra-virgin olive oil is often enough, but you can also add a few drops of balsamic vinegar or a squeeze of lemon to balance the flavors. A little freshly ground pepper and a pinch of fleur de sel will bring everything together ;) Here, we’ve also chosen to add a touch of chili!
Yes, if you don’t have burrata, you can replace it with mozzarella di bufala, fresh goat cheese or even labneh. The idea is to keep a creamy texture that contrasts with the arugula and roasted apricots.
The apricots can be roasted in advance and kept in the fridge for a few hours. It’s best to assemble the salad at the last minute so the arugula stays fresh and the burrata stays creamy. Add the toasted bread just before serving to keep it crisp.
A mild, fruity dressing is ideal: a blend of olive oil, honey and white balsamic vinegar or lemon works perfectly in a salad with apricots, arugula and burrata. A few drops of orange juice can also bring out the fruity notes.
A dry, fruity white wine such as Viognier or unoaked Chardonnay, or a Provence rosé, pairs beautifully with this summer salad. The wine’s floral and fruity notes go well with the honey, apricots and creamy burrata.

Nutrition

for 1 serving / for 100 g
Calories: 990Kcal
  • Carbo: 71.3g
  • Total fat: 64.5g
  • Saturated fat: 32.3g
  • Proteins: 18.9g
  • Fibers: 9.1g
  • Sugar: 50.4g
  • ProPoints: 26
  • SmartPoints: 43
Nutritional information for 1 serving (658g)

Cookware

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Adèle PeychesAdèle Peyches
Editorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)

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