This vibrant summer salad is a celebration of sweet cherries and silky burrata, layered over a bed of peppery arugula tossed in a bright, balanced vinaigrette. The mix of sweet red and Rainier cherries brings a juicy pop of color and flavor, while toasted almonds add the perfect crunch. Fresh basil adds a fragrant herbal note, and a drizzle of Black Mangrove honey takes it over the top. It’s deep, molasses-like richness enhances the fruit and cheese beautifully. This dish is equal parts elegant and effortless, making it ideal for warm-weather gatherings, al fresco lunches, or any moment that calls for something fresh and elevated.
Ingredients
Arugula Salad Base:
• 5 oz fresh baby arugula
• 2 tbsp avocado oil
• 1 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• Pinch of salt
• Fresh cracked black pepper
• Squeeze of lemon juice
Salad Toppings:
• 3 balls of burrata, torn
• 1/2 cup fresh sweet red cherries, pitted and halved
• 1/3 cup fresh Rainier cherries, pitted and halved
• Handful of fresh basil, chiffonade
• 1/4 cup toasted almond slivers
• Cracked black pepper, to taste
• Black Mangrove honey, for drizzling (optional but highly recommended)
Instructions
- In a small jar, combine the avocado oil, white wine vinegar, maple syrup, Dijon mustard,
salt, pepper, and lemon juice. Seal the jar and shake vigorously until the dressing is
emulsified.
- Toss the baby arugula with the dressing until evenly coated, then plate the greens.
- Layer on torn burrata, both varieties of cherries, and the basil.
- Sprinkle with toasted almond slivers and cracked black pepper.
- Finish with a generous drizzle of Black Mangrove honey, if using.
- Serve immediately and enjoy the contrast of creamy, juicy, peppery, and sweet in every bite.
Recipe by Valerie Musser of @whosagoodlizard
