This Artichoke Burrata Stacked Salad was inspired by a delicious meal I had while in Tuscany last year. The flavor combination is out of this world, not to mention it has a big ball of burrata cheese so you know it’s going to be delicious!
Have you become addicted to burrata like I have? If you haven’t tried it yet, you must. Burrata is a fresh ball of mozzarella with a wonderful creamy middle. It’s divine! The combination of flavors in this artichoke burrata stacked salad is so good. First, you have the best part of the artichoke, the heart, as the base. Next layer is a sun dried tomato spread, followed by the creamy burrata, then the tangy olive tapenade, and topped off with a lemon vinaigrette and mint! The chopped mint may sound strange but trust me, it works!
For ease in preparation, I purchased the sun dried tomato spread and olive tapenade instead of making them from scratch. Much easier and works perfectly well in this dish but if you have a favorite recipe for either, go ahead and use it (and share with me!).
You can serve this as a main course salad or a first course. It’s plenty of food for me so I like it as a meal by serving the artichoke burrata stacked salad on a bed of arugula, some fresh grape tomatoes and a couple slices of crostini. Drizzle a little vinaigrette over the top and dig in!Print
Artichoke Burrata Stacked Salad
- Yield: 2 1x
- 2 Artichoke hearts, cooked and trimmed
- 2 Tbls. Sun dried tomato spread
- 2 balls burrata
- 2 Tbls. olive tapenade
- olive oil to drizzle over top (optional)
- 2 Tbls. pine nuts
- a few sprigs of mint, chopped
- 2 C. arugula
For the Vinaigrette:
- 1/4 C. Olive Oil
- 3 Tbls. fresh lemon juice
- 1 tsp. honey
- 1 tsp. dijon mustard
- Salt & Pepper
- Combine vinaigrette ingredients in small jar with lid and shake well to combine. Set aside.
- Toss arugula with a little vinaigrette (as much as you prefer on your salads) Distribute arugula on serving platter or two individual salad plates and top with artichoke hearts. Top each artichoke heart with 1 Tbls. sun dried tomato spread, then ball of burrata. Press gently on top of each ball of burrata with your finger to make an indentation. Top each with 1 Tbls. olive tapenade, drizzle with a little olive oil (optional but I like it) and a bit more vinaigrette. Sprinkle pine nuts and chopped mint over top.
Cook up two artichokes as you would normally (steam or boil – about 45 minutes).
Remove all the leaves (eat them up dipped in melted butter!). Discard choke. Use the meaty hearts for the base of this stacked salad.
Serve yummy bread!