Moonlit Lagoon Blueberry Salad (Printable Version)

Fresh blueberries and grapes surround creamy burrata with basil and balsamic glaze for a bright, light dish.

# What You'll 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 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

# Directions:

01 - Arrange baby arugula or mixed greens in a wide, shallow serving bowl or platter as a base, if using.
02 - Scatter the blueberries and halved grapes in a generous ring around the edge, leaving a space in the center.
03 - Set the burrata ball in the center, resembling a moon.
04 - Evenly drizzle extra-virgin olive oil over the fruit and 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), salt, and freshly ground black pepper over the salad.
07 - Serve immediately, accompanied by crusty bread or as is.

# Expert Tips:

01 -
  • It comes together in ten minutes, no cooking required, so you can focus on the people around you instead of the stove.
  • The burrata breaks open when you cut into it, creating this luxurious moment that feels fancier than the effort involved.
  • Summer fruit and creamy cheese are a combination that just works, every single time.
02 -
  • Cold burrata is essential—take it out of the fridge just before serving, because warm cheese loses its textural magic.
  • The balsamic glaze needs to be the reduced, syrupy kind; regular balsamic vinegar will make the whole plate taste like salad dressing instead of a carefully balanced composition.
03 -
  • If the burrata ball is large and won't stay centered, slice it in half and lean the two halves against each other like a broken moon—it's even more beautiful this way.
  • Assemble this on a cold platter by running it under cool water and drying it just before plating; the cold surface keeps the cheese from softening too quickly.
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