Moonlit Lagoon Salad Appetizer (Printable)

A vibrant mix of blueberries, grapes, burrata, basil, and balsamic glaze for a fresh summer salad experience.

# What You Need:

→ Fruit

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

→ Cheese

03 - 1 large ball (7 oz) burrata cheese

→ 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 (optional)

09 - Zest of 1 lemon

# Directions:

01 - Arrange baby arugula or mixed greens in a wide, shallow serving bowl or platter as a base if using.
02 - Scatter blueberries and halved grapes evenly in a generous ring around the edge, leaving the center clear.
03 - Position the burrata ball at the center, representing the moon.
04 - Evenly drizzle extra-virgin olive oil over the fruit and burrata.
05 - Spoon balsamic glaze in a thin stream over the berries and on top of the burrata.
06 - Sprinkle torn basil leaves, lemon zest if using, sea salt, and freshly ground black pepper on top.
07 - Serve immediately, optionally accompanied by crusty bread.

# Expert Advice:

01 -
  • It looks like you spent hours plating when really you spent ten minutes being creative.
  • The burrata melts into the balsamic and olive oil, creating its own dreamy sauce.
  • No cooking required, which means your kitchen stays cool and your stress stays lower.
02 -
  • The burrata needs to come out of the fridge no more than ten minutes before serving, or it starts to look sad and flabby instead of pillowy and impressive.
  • Room temperature olive oil and a cold burrata are at war—the contrast is exactly what makes this work.
03 -
  • Let your burrata sit out for exactly five minutes before plating so it's creamy but not melting, firm but not stiff.
  • Tear your basil by hand minutes before serving—cutting bruises it and turns the edges dark and bitter.
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