Moonlit Lagoon Blueberry Salad (Printable Version)

Fresh blueberries and grapes surround creamy burrata, dressed with basil and balsamic glaze for a light, elegant dish.

# What You Need:

→ Fruit

01 - 1 cup fresh blueberries
02 - 1 cup seedless purple grapes, halved

→ Cheese

03 - 1 large ball (7 oz) burrata cheese

→ Herbs & Greens

04 - 1/3 cup fresh basil leaves, torn
05 - 1 cup baby arugula or mixed greens (optional)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Sea salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnish

10 - Zest of 1 lemon (optional)

# How to Make It:

01 - Arrange arugula or mixed greens in a wide, shallow serving bowl or platter, if using.
02 - Scatter blueberries and halved grapes in a generous ring around the edge, leaving space in the center.
03 - Position the burrata ball in the center as the focal point.
04 - Drizzle extra-virgin olive oil evenly over the fruit and burrata.
05 - Spoon balsamic glaze in a thin stream over the berries and atop the burrata.
06 - Sprinkle torn basil leaves, lemon zest if using, sea salt, and freshly ground black pepper.
07 - Serve immediately, either alone or accompanied by crusty bread.

# Expert Advice:

01 -
  • It's ready in 10 minutes but looks like you spent hours thinking about it.
  • The burrata melts slightly under the warm balsamic, creating a sauce that coats every bite of fruit.
  • Vegetarian, gluten-free, and honestly just makes people smile when you set it down.
02 -
  • If your burrata sits at room temperature for more than a few minutes, it will collapse into creamy puddle; that's not a disaster, but it changes the presentation.
  • Taste your balsamic glaze before you buy it; some brands taste aggressively vinegary while others are almost fruity.
03 -
  • A chilled platter makes everything stay cool longer and look more elegant.
  • If you want extra texture, toast some pistachios or walnuts and scatter them over the top just before serving.
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