This fig and burrata salad is incredibly simple to prepare, and it's bound to become your go-to dish for summer gatherings. Your friends will be impressed by your culinary skills when you serve this delightful salad.

Fresh, seasonal, and crispy, this salad is ideal for a relaxing lunch by the pool or a cozy Sunday dinner.

Check out the video above to see how this salad is made, and keep scrolling for the full recipe! Don't forget to prepare extra candied nuts—you'll want to snack on them!

fig and burrata salad

Have you tasted burrata? This Italian cheese features a mozzarella shell surrounding a creamy center that flows out when cut, creating a mouthwatering experience. I indulged in it while in Italy, and now I'm eager to enjoy it all summer long. You should definitely give it a try! Pro tip: this salad pairs beautifully with a glass of rosé!

fig and burrata salad plated
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Ingredients

For the salad:

  • 6 ripe figs
  • 4 cups arugula
  • 2 large balls of burrata cheese
  • fresh mint leaves

For the candied nuts:

  • 1/2 cup walnut halves or pecans
  • 1/2 cup sugar
  • 1 cup water
  • salt

For the vinaigrette:

  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • pinch of kosher salt

Instructions

Prepare the candied nuts:

  1. Preheat your oven to 350°F. In a small saucepan, combine the nuts, sugar, and water; bring to a boil while stirring until the sugar dissolves. Continue cooking over moderate heat for 5 minutes.
  2. Using a slotted spoon, transfer the nuts to a baking sheet and lightly sprinkle with salt. Bake for 9 minutes or until fragrant and lightly caramelized. Allow them to cool, then break into smaller pieces.

Make the vinaigrette:

  1. In a bowl, whisk together all the wet ingredients.

Assemble the salad:

  1. In a large bowl, toss the arugula with a bit of vinaigrette, then spread it out on your serving platter.
  2. Quarter the figs and place them among the arugula.
  3. Using your hands, tear the burrata into bite-sized pieces and arrange them around the arugula and figs. Top with fresh mint and candied nuts, then drizzle with more vinaigrette.