Moonlit Lagoon Blueberry Salad (Printable Version)

Fresh blueberries and grapes circle creamy burrata with basil and balsamic for a refreshing light summer dish.

# Components:

→ Fruit

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

→ Cheese

03 - 1 large burrata ball (approx. 7 oz)

→ Herbs & Greens

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

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic glaze
08 - Sea salt and freshly ground black pepper, to taste

→ Garnish (optional)

09 - Zest of 1 lemon

# Method Steps:

01 - Arrange arugula or mixed greens evenly in a wide, shallow serving bowl or platter if using.
02 - Scatter blueberries and halved grapes in a generous ring around the edge, leaving the center clear.
03 - Place the burrata ball in the center of the ring to represent the moon.
04 - Drizzle extra-virgin olive oil evenly over the fruit and burrata.
05 - Spoon balsamic glaze in a thin stream over the berries and burrata top.
06 - Sprinkle torn basil leaves, optional lemon zest, sea salt, and black pepper over the arrangement.
07 - Serve immediately, accompanied by crusty bread or as a standalone dish.

# Expert Advice:

01 -
  • It comes together in 10 minutes, which means you can make it even on nights when cooking feels impossible.
  • The contrast between the cool, creamy burrata and the burst of tart-sweet berries feels like a small luxury.
  • It's vegetarian, gluten-free, and elegant enough to serve at a dinner party but simple enough for a weeknight.
02 -
  • The burrata must be cold—pull it from the fridge as close to serving time as possible, because it starts to soften the moment it touches warm hands or a warm room.
  • Don't dress this salad in advance, or the fruit will weep and the greens (if you're using them) will wilt.
  • The balsamic glaze is non-negotiable; regular balsamic vinegar is too sharp and liquid, and the result will feel sour instead of balanced.
03 -
  • Chill your serving platter in the freezer for five minutes before assembling—this keeps everything cooler longer and makes the salad taste fresher.
  • If you want to add greens but worry they'll wilt, toss them gently with a tiny bit of olive oil and salt right before plating, and arrange them so some berries sit directly on the plate for contrast.
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