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Arugula Salad with artichoke cakes, homemade burrata and halved cherry tomatoes

Arugula Salad with Artichoke Cakes & Homemade Burrata

A bright and flavorful summer salad featuring crispy artichoke cakes, creamy homemade burrata, and peppery arugula, all drizzled with balsamic glaze for the perfect finishing touch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Salad
Ingredients Equipment Method

Ingredients
  

For the Homemade Burrata
  • 1 Gal Whole milk not ultra-pasteurized
  • ¼ cup Distilled white vinegar
  • ½ cup Heavy cream
  • Salt to taste
For the Artichoke Cakes
  • 1 can (14 oz) Artichoke hearts chopped and drained
  • ½ cup Breadcrumbs plus more if needed
  • ¼ cup Grated parmesan cheese
  • 1 Large egg
  • 2 tbsp Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Lemon juice
  • 1 Garlic clove minced (or ½ tsp garlic powder)
  • 2 tbsp Green onions finely chopped (green parts onions)
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • Olive oil for pan-frying
For the Salad
  • 4 cups Arugula
  • 1 cup Cherry tomatoes halved
  • 1 Medium or yellow onion thinly sliced
  • A handful of fresh basil leaves torn
  • 2-3 tbsp Balsamic glaze
  • Extra virgin olive oil
  • Flaky salt and freshly cracked pepper

Equipment

  • Large pot
  • Skillet
  • Knife and cutting board
  • Mixing bowls
  • Slotted spoon or strainer

Method
 

Make the Burrata
  1. In a large pot, heat milk over medium heat until it reaches 190°F.
  2. Remove from heat and stir in the vinegar. Let sit undisturbed for 10 minutes to separate.
  3. Scoop out curds with a slotted spoon and place into a bowl. Reserve 1/4 cup of curds separately.
  4. Make the Filling:
    Mix the reserved curds with 1/2 cup heavy cream and a pinch of salt to create stracciatella (the creamy inside).
  5. Form the Burrata:
    Flatten a handful of curds into a disc.
    Spoon some filling into the center and gently pull the edges up to form a pouch. Pinch to seal. (Don’t worry if it’s rustic—it’s still delicious!)
    Drizzle with olive oil and a sprinkle of flaky salt. Set aside until serving.
Caramelize the Onions
  1. Heat a drizzle of olive oil in a skillet over medium heat.
  2. Add sliced onion with a pinch of salt and cook for 15–20 minutes, stirring occasionally, until soft and golden. Set aside.
Make the Artichoke Cakes
  1. In a bowl, combine artichokes, breadcrumbs, Parmesan, egg, mayo, mustard, lemon juice, garlic, green onions, salt, and pepper.
  2. Mix until it holds together. Add extra breadcrumbs if too wet.
  3. Form into 6–8 small patties. Optional: Chill for 15–30 minutes.
  4. Heat oil in a pan and cook cakes for 3–4 minutes per side until golden and crisp.
  5. Transfer to a paper towel–lined plate.
Assemble the Salad
  1. On a large platter or individual plates, layer arugula, cherry tomatoes, caramelized onions, and torn basil.
  2. Add 2–3 artichoke cakes per serving.
  3. Place homemade burrata on top (or use store-bought if preferred).
Drizzle & Serve
  1. Drizzle everything with balsamic glaze and a touch of olive oil.
  2. Sprinkle with flaky salt and freshly cracked pepper.
  3. Serve immediately while the cakes are warm and the burrata is creamy.