Al fresco dining is a wonderful way to enjoy the great outdoors. When the weather is nice enough to sit outside on the deck for dinner, we usually opt for an easily prepared, lighter meal. When tomatoes are in season, bruschetta is a favorite for an outdoor dining meal. While we wait for the tomatoes to grow and ripen, we’re making this arugula, strawberry, and burrata salad for some early in the season, fresh air meals, as a starter or the main course.

A bed of peppery arugula and herbaceous basil host Italian burrata as the centerpiece of this salad. Bright and juicy strawberries marinated in honey, balsamic vinegar, and olive oil top the greens and surround the creamy cheese center. Toasted pine nuts are sprinkled over top of the salad, adding a bit of crunch to the dish. Baguette slices are turned into crostini that is served with the salad. This delightfully satisfying light meal is fresh and delicious!

Arugula with Balsamic Strawberries & Burrata Salad (adapted from foodandwine.com) Total Time Required: 25 minutes, Prep Time: 10 minutes, Makes: 4 servings

Ingredients:

• 1/3 cup extra-virgin olive oil + 2 tablespoons, divided
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 1 pound strawberries, trimmed and halved
• 1/4 cup pine nuts
• 5 ounces baby arugula
• 1/4 cup basil leaves, chopped
• 8-ounce ball of burrata, drained and at room temperature
• kosher salt and cracked black pepper
• baguette for serving

Directions:

Preheat the oven to 350°F. Slice the baguette and put the slices on a baking sheet in a single layer. Using the 2 tablespoons of oil, brush the top side of the slices with oil, flip the pieces over and brush the other side.

Place the crostini in the oven for 5 minutes, flip the pieces over, and return them to the oven for another 5 minutes. Set the crostini aside.

Whisk together 1/3 cup of olive oil, the balsamic vinegar, and honey in a small bowl until emulsified.

Add the strawberries to a medium bowl, pour the dressing over them and toss them to coat. Allow the strawberries to marinate for 15 minutes at room temperature or in the refrigerator for longer.

Meanwhile, spread the pine nuts in a dry skillet over medium-low heat. Shake the pan gently and heat for 3 – 4 minutes, until lightly browned. Let the nuts cool before using.

Toss the arugula and basil together and strew them across a platter. Place the burrata in the center of the greens and gently break it open at the top to expose the cream and mozzarella inside.

Spoon the macerated strawberries and dressing over the arugula. Scatter the pine nuts on top, then season with salt and pepper.

Serve the salad with the crostini.

This is a perfect meal for outdoor dining!  ~Linda

Arugula with Balsamic Strawberries & Burrata Salad (adapted from foodandwine.com) Total Time Required: 25 minutes, Prep Time: 10 minutes, Makes: 4 servings

Ingredients:

• 1/3 cup extra-virgin olive oil + 2 tablespoons, divided
• 1/3 cup balsamic vinegar
• 1 tablespoon honey
• 1 pound strawberries, trimmed and halved
• 1/4 cup pine nuts
• 5 ounces baby arugula
• 1/4 cup basil leaves, chopped
• 8-ounce ball of burrata, drained and at room temperature
• kosher salt and cracked black pepper
• baguette for serving

Directions:

Preheat the oven to 350°F. Slice the baguette and put the slices on a baking sheet in a single layer. Using the 2 tablespoons of oil, brush the top side of the slices with oil, flip the pieces over and brush the other side. Place the crostini in the oven for 5 minutes, flip the pieces over, and return to the oven for another 5 minutes. Set the crostini aside.

Whisk together 1/3 cup of olive oil, the balsamic vinegar, and honey in a small bowl until emulsified. Add the strawberries to a medium bowl, pour the dressing over them and toss them to coat. Allow the strawberries to marinate for 15 minutes at room temperature or in the refrigerator for longer.

Meanwhile, spread the pine nuts in a dry skillet over medium-low heat. Shake the pan gently and heat for 3 – 4 minutes, until lightly browned. Let the nuts cool before using.

Toss the arugula and basil together and strew them across a platter. Place the burrata in the center of the greens and gently break it open at the top to expose the cream and mozzarella inside. Spoon the macerated strawberries and dressing over the arugula. Scatter the pine nuts on top, season with salt and pepper, and serve with the crostini.