Moonlit Lagoon Salad (Printable Version)

A fresh mix of blueberries, grapes, burrata, basil, and balsamic glaze in a light, elegant salad.

# What You'll Need:

→ Fruit

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

→ Cheese

03 - 1 large ball burrata cheese (approximately 7 oz)

→ 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 and freshly ground black pepper, to taste

→ Garnish

09 - Zest of 1 lemon (optional)

# How-To Steps:

01 - Arrange the arugula or mixed greens in a wide, shallow serving bowl or platter as the base if using.
02 - Scatter blueberries and halved grapes evenly in a generous ring around the edge, leaving the center clear.
03 - Place the burrata ball in the center, representing the moon.
04 - Drizzle the extra-virgin olive oil evenly over the fruit and the burrata.
05 - Spoon the 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 black pepper over the salad.
07 - Serve immediately, either alone or accompanied by crusty bread.

# Tips for Success:

01 -
  • It looks like edible art and tastes even better, made entirely in 10 minutes with zero cooking required.
  • The creamy burrata mingles with tart balsamic and sweet fruit in a way that feels sophisticated but tastes like pure joy.
02 -
  • Don't chill the platter—a cold dish makes the burrata tighten up, and you'll lose that luxurious creamy center that's the whole point.
  • The balsamic glaze is not optional; regular balsamic vinegar will make the fruit weep and the entire plate turn muddy before anyone tastes it.
03 -
  • Buy burrata the day you plan to serve it; it's best within hours of purchase, and the creamy center firms up over time in ways that diminish its magic.
  • If you find yourself with toasted pistachios or candied walnuts, crush them roughly and scatter them just before serving for an unexpected textural shift that somehow makes everything taste better.
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