We started our summer by taking a quick trip to Orlando and Tampa on our first week off from school. While in Tampa, we returned to our favorite hotel at the Downtown Hilton Tampa. The 211 Lounge in the lobby has got to be one of the best restaurants we’ve every experienced at a hotel. More often than not hotel restaurants are mid, with the exception of the Tokyo Station Hilton I stayed at back in March 2023, which was insanely amazing. On our last visit I tried a salad much like this for the first time. Of course upon coming back home I had to make it. So here it is my burrata and arugula summer salad. It is absolute perfection and will help you keep your salad repertoire exciting. Enjoy!
Burrata and Arugula Salad
Ingredients
- 1 burrata
- 5 oz arrugula
- 1 medium sweet potato, peeled and cubed
- 4 oz. prosciutto, cut into 1 inch squares
- 4 oz. cherry tomatoes, halved
- 1 loaf sourdough bread, thin sliced (for croutons)
- olive oil spray (Olivia Bottle I use)
- 2 oz. pistachios, shells removed
- 1 tbsp olive oil
- 1 tbsp Balsamic vinegar glaze
- freshly cracked salt
- freshly cracked black pepper
Prepare
- First, peel and cube the sweet potato. Line a quarter baking sheet with parchment paper. Place cubed sweet potato on parchment and sprinkle with olive oil and salt. Bake at 400 for 20 minutes. Remove from oven and set to the side.
- Next, cut the prosciutto and tomatoes and set to the side.
- Oil and heat a grill to medium heat. Spray the sourdough with olive oil spray and grill 3 minutes per side.
- Cut the sourdough slices into 1 linch squares on a cutting board and set to the side.
- Finally, in a large bowl mix all of the ingredients, except the burrata, until everything is well coated with olive oil and balsamic glaze. Place the burrata in the middle of the salad bowl and serve immediately.
