Arugula Salad with Artichoke Cakes & Homemade Burrata

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When it comes to summer entertaining, I’m always looking for dishes that feel elevated but aren’t fussy—something that looks like it came from a favorite little bistro, but is totally doable at home. This Arugula Salad with Crispy Artichoke Cakes and Homemade Burrata is exactly that. It’s fresh, colorful, and full of textures and flavors that make every bite interesting.

Whether you’re hosting a weekend brunch, setting up a breezy outdoor dinner, or just want to treat yourself to something extra special, this salad brings together so many things I love: crispy pan-fried artichoke cakes, creamy homemade burrata, and a peppery arugula base that makes the whole dish feel light and summery. It’s the kind of recipe that makes people ask, “Wait—you made this?” And yes, you absolutely can.

Why You’ll Love This Recipe

This salad is more than just greens—it’s a full sensory experience that balances crispy, creamy, tangy, and fresh. Here’s why it deserves a spot in your warm-weather recipe rotation:

• It looks gorgeous on a platter—perfect for a gathering or a solo dinner that feels like a treat.
  
• The artichoke cakes are super satisfying—a little bit like crab cakes, but vegetarian and pantry-friendly.
  
• Homemade burrata feels fancy but is totally doable—with just four ingredients and no special equipment.
  
• You can prep the components ahead of time—then assemble right before serving.
  

What’s In It?

Here’s what you’ll need to make this beautiful salad:

the Homemade Burrata (Optional but Extra Special):

• 1 gallon whole milk (not ultra-pasteurized)
  
• 1/4 cup distilled white vinegar
  
• 1/2 cup heavy cream
  
• Salt, to taste
  

the Artichoke Cakes:

• 1 can (14 oz) artichoke hearts, drained and chopped
  
• 1/2 cup breadcrumbs (plus more if needed)
  
• 1/4 cup grated Parmesan cheese
  
• 1 large egg
  
• 2 tablespoons mayonnaise
  
• 1 tablespoon Dijon mustard
  
• 1 tablespoon lemon juice
  
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  
• 2 tablespoons chopped green onion (green parts only)
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• Olive oil, for pan-frying
  

the Salad:

• 4 cups arugula
  
• 1 cup cherry tomatoes, halved
  
• 1 medium red or yellow onion, thinly sliced
  
• A handful of fresh basil leaves, torn
  
• 2–3 tablespoons balsamic glaze
  
• Extra virgin olive oil
  
• Flaky salt and black pepper
  

Step-by-Step Instructions

Step 1: Make the Burrata

Making burrata at home sounds intimidating, but it’s surprisingly simple. If you’re short on time or just want to simplify things, you can absolutely use store-bought burrata here. But if you want that wow factor, give it a try!

1. In a large pot, gently heat the milk to 190°F.
   
2. Remove from heat, stir in the vinegar, and let sit for 10 minutes. You’ll see curds separate from the whey.
   
3. Scoop out the curds with a slotted spoon and set aside 1/4 cup separately.
   
4. Mix the reserved curds with heavy cream and a pinch of salt to create a luscious, creamy filling.
   
5. Flatten the rest of the curds into a disc, add a spoonful of the filling, and fold the edges around it to create a soft pouch.
   

That’s it! You’ve made burrata. Place it in a bowl and drizzle with olive oil and flaky salt. Set aside until ready to serve.

Step 2: Caramelize the Onions

This step adds a sweet and savory depth to the salad

1. Heat a bit of olive oil in a skillet over medium heat.
   
2. Add sliced onions and a pinch of salt.
   
3. Cook for 15–20 minutes, stirring occasionally, until golden and soft.
   

Step 3: Make the Artichoke Cakes

These golden patties are crispy on the outside and soft in the center, and they give the salad some real substance.

1. In a mixing bowl, combine all the artichoke cake ingredients.
   
2. Mix until the batter holds together. If it’s too wet, stir in a bit more breadcrumbs.
   
3. Shape into 6–8 small patties.
   
4. Optional: Chill in the fridge for 15–30 minutes to help them hold their shape while cooking.
   
5. Heat oil in a skillet and cook each cake for 3–4 minutes per side, until golden and crisp.
   
6. Transfer to a paper towel–lined plate to drain.
   

Step 4: Build the Salad

Now for the fun part, assembling everything on a gorgeous plate.

1. Arrange arugula on a large serving platter or individual plates.
   
2. Scatter cherry tomatoes, caramelized onions, and torn basil over the greens.
   
3. Place the burrata in the center or tear into pieces and arrange across the top.
   
4. Nestle 2–3 warm artichoke cakes per serving onto the greens.
   

Step 5: Drizzle & Serve

Finish with a generous drizzle of balsamic glaze, a splash of good olive oil, and a sprinkle of flaky salt and freshly cracked pepper.

Serve immediately and enjoy every bite.

Make It Your Own:

This arugula salad is easy to adapt depending on what you have on hand. Here are a few ideas:

• Add fresh corn for sweetness and extra crunch.
  
• Swap arugula for baby spinach or mixed greens.
  
• Try it with peaches instead of tomatoes for a sweet summer twist.
  
• Serve it deconstructed for a beautiful buffet-style setup where guests can build their own plates.
  

Can I Make This Ahead of Time?

Yes! Each element can be made in advance:

• Artichoke cakes can be cooked and stored in the fridge, then reheated in a skillet.
  
• Caramelized onions keep well for a few days.
  
• Homemade burrata is best fresh but can be made a few hours ahead.
  
• Assemble just before serving for the freshest presentation.

Equipment You’ll Need

• Large pot (for the burrata)
• Skillet (for caramelizing onions and frying cakes)
• Cutting board and knife
• Mixing bowls
• Slotted spoon or fine strainer
• Platter or plates for serving
  

Explore More Delicious Salad Recipes from Simply Ashley Elaine

If you love the vibrant flavors and elegant simplicity of this Arugula Salad with Artichoke Cakes and Homemade Burrata, you’ll want to check out these other salad creations curated just for summer entertaining:

Bacon & Blue Cheese Salad with Crispy Onions

A bold and savory combo that never disappoints—crunchy lettuce, thick-cut bacon, creamy blue cheese, and golden fried onions create a satisfying mix of textures and flavors.

Spring Avocado & Tomato Salad

Perfectly ripe avocado meets juicy tomatoes in this bright, fresh salad. Tossed with a light vinaigrette and fresh herbs, it’s the epitome of spring-to-summer transition on a plate.

Head over to the Salad category page to explore the full range. There’s something for every palate and party!

Final Thoughts:

This Arugula Salad with Artichoke Cakes and Homemade Burrata feels like something you’d order at a farm-to-table café—but it’s totally approachable and doable in your own kitchen. It’s vibrant, elegant, and delicious, and best of all, it celebrates everything I love about summer: fresh herbs, juicy tomatoes, creamy cheese, and just a little bit of indulgence.

Whether you’re sharing it with friends on the patio or making yourself a quiet weekday lunch that feels like a luxury, this recipe is one you’ll come back to again and again.