Pomelo and Arugula Salad With Burrata



Yield 4 Servings

This refreshing salad is a simple combination of bitter greens, sweet pomelo, creamy burrata cheese and an oil and vinegar dressing. Simple, but oh so delicious!


2 Pomelos, peel and pith and membranes removed

1 5-ounce bag arugula

1 8-ounce container of burrata, drained

1/2 cup walnuts, chopped

1 handful fresh mint leaves, torn

1 handful fresh basil leaves, torn

Maldon or other flakey finishing salt


1 small shallot, minced

2 ounces Spanish sherry vinegar

6 ounces good quality olive oil

1/2 t crushed red pepper flakes

Kosher salt

Fresh ground pepper


  1. Remove the peel, pith and membranes from the two pomelos and place the cleaned fruit in a bowl. You will have just the membrane-free segments and pieces. Set aside.
  2. Scatter the arugula over a platter or shallow bowl.
  3. Break open the burrata and lay it over the arugula.
  4. Remove the pomelo from the bowl, leaving any juices in the bottom of the bowl. Scatter the fruit over the arugula and the burrata.
  5. Make the dressing by combining the shallots, vinegar and residual pomelo juice in a small bowl. Whisk in the olive oil and season with red pepper flakes, salt and pepper.
  6. Drizzle the dressing over the salad and garnish with chopped walnuts, mint and basil. Finish the salad with some flakey finishing salt (such as Maldon), fresh ground pepper and crushed red pepper flakes. 



  1. Substitute baby kale, or a mixture of butter lettuce and frisee for the arugula.
  2. Substitute Buffalo mozzarella for the  burrata. 
  3. Add chicken or shrimp to make this salad a complete meal.

Courses Dinner, Lunch

Cuisine New American

Recipe by Something New For Dinner at