Buratta Salad

Super easy burrata salad with grilled eggplant and cherry tomatoes with pesto. Absolutely love how all the flavours work together and make this an insane salad!


  • 1 ball of burrata cheese
  • 1/2 cup pesto
  • 1/2 to 1 cup arugula leaves
  • 1 cup cherry tomatoes, sliced
  • 1 eggplant, cubed
  • 1 cup olives
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning/ mixed dried herbs
  • 2 tbsp balsamic vinegar
  • Olives as per taste
  • 2 tbsp minced garlic
  • Salt to taste
  • Walnuts to garnish


Prep: 5 minutes
Cooking: 15 minutes

  1. Wash the buratta in cold water.
  2. Cut the cherry tomatoes in halves and marinate with 1 tbsp olive oil and Italian seasoning. Let it rest for 30 minutes to an hour.
  3. Blister the cherry tomatoes with 1 tbsp garlic on a pan on medium heat. This should take 5-7 minutes. Set aside.
  4. Sprinkle some salt on the eggplant and set aside for 10 minutes. Drain out all the water. Heat 1 tbsp olive oil and add the remaining 1 tbsp garlic and cook the eggplant for 5-8 minutes. Add in the balsamic vinegar and salt. Set aside.
  5. In a bowl, make a bed of the pesto. Place the burrata on top. Add the arugula, olives, blistered cherry tomatoes, cooked eggplant.
  6. Drizzle some balsamic vinegar.
  7. Garnish with walnuts and pesto.