Artichoke Burrata Stacked Salad




  • 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


  1. Combine vinaigrette ingredients in small jar with lid and shake well to combine. Set aside.
  2. 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!