Arugula Burrata Salad (Fresh & Creamy!)

This arugula burrata salad is made with juicy tomatoes, sweet corn, and a creamy, tangy pesto vinaigrette salad dressing. Celebrating the best of summer ingredients, you will love this as an easy side salad to serve at your next get together!

📝 Ingredients

• 2 ears fresh corn, husks removed ((or 1.5 cups of canned corn))
• 5 ounces of baby arugula ((142 gram or a standard bag/clamshell))
• 2 cups cherry tomatoes, halved
• 4 ounce ball of burrata cheese ((125 gram ball))
• Drizzle of balsamic glaze ((optional))
• 2 cups fresh basil leaves ((you can use a standard 1oz or 28g container))
• 2 large cloves garlic, peels removed
• 1/4 cup hemp seeds ((or you can use walnuts, pistachios, pine nuts, or pumpkin seeds))
• 1/3 cup grated parmesan ((I like parmigiano-reggiano; or you can use nutritional yeast))
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar ((or white wine vinegar))
• 1/2 a lemon, juice only
• Salt + pepper, to taste

👨‍🍳 Instructions

1. 1Cook corn: Start by bringing a pot of water to a boil. Once boiling, place husked corn into the water and allow to cook for 5 minutes. Remove corn from water and allow to cool until comfortable to touch.
2. 2Meanwhile, make the pesto dressing: add all dressing ingredients to a food processor. Blend until well-combined, adjusting seasonings to taste. You may have to scrape down the sides of the food processor, as needed, to help everything blend.TIP: If a thinner consistency is desired, add a splash of water or extra olive oil and blend again.
3. 3Remove kernels of corn with a knife.
4. 4To a large salad bowl or serving plate: add arugula, canned corn, and cherry tomatoes.
5. 5Tear burrata cheese into pieces and add to salad.
6. 6Pour pesto dressing overtop. If desired, you can also add a drizzle of balsamic glaze. Season salad with additional salt and pepper.
7. 7Toss everything together when ready to eat. The creamy pesto dressing and burrata cheese should coat the rest of the ingredients. Enjoy!