Moonlit Lagoon Blueberries Burrata (Print Version)

Vibrant salad combining blueberries, grapes, burrata, basil, and balsamic glaze in an artistic presentation.

# Components:

→ Fruit

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

→ Cheese

03 - 1 large ball burrata cheese (approximately 7 ounces)

→ 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 and freshly ground black pepper, to taste

→ Garnish

09 - Zest of 1 lemon (optional)

# Directions:

01 - Arrange the arugula or mixed greens in a wide, shallow serving bowl or platter as a base, if using.
02 - Scatter the blueberries and halved grapes in a generous ring around the edge, leaving a space in the center.
03 - Place the burrata ball in the center to represent the moon.
04 - Drizzle the extra-virgin olive oil evenly over the fruit and burrata.
05 - Spoon the balsamic glaze in a thin stream over the berries and the top of the burrata.
06 - Sprinkle torn basil leaves, lemon zest if used, salt, and freshly ground black pepper over the dish.
07 - Present the salad at once, accompanied by crusty bread or enjoy on its own.

# Expert Advice:

01 -
  • It comes together in 10 minutes flat, which means you can actually relax before guests arrive.
  • The burrata oozes when you cut into it, turning the whole thing into a luscious mess in the best way possible.
  • It tastes like summer even if you're eating it in February.
02 -
  • Burrata is a cheese that demands temperature control; if your kitchen is warm, chill your serving platter first so the cheese doesn't collapse into a puddle before anyone eats it.
  • The magic happens in the last two minutes before serving—assemble everything else in advance, but add the burrata and dressing only when people are ready to eat.
03 -
  • Keep everything cold by chilling your serving platter in the freezer for 10 minutes before you start assembling.
  • Make a simple balsamic reduction yourself by simmering regular balsamic vinegar on low heat until it thickens, then it keeps in your fridge for weeks and tastes better than store-bought glaze.
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