Cherry, Burrata, and Tomato Salad

We made it with our Calivinegar Barrel-Aged Balsamic Vinegar

Course: Salad

Serving: 4

Total Time: 15 min



  • 3-4 cups arugula
  • 8 ounces burrata
  • 2 cups fresh cherries
  • 1/4 cups basil, chiffonade
  • 2 tablespoons fresh mint
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons Calivirgin Extra Virgin Olive Oil
  • 2 tablespoons Calivinegar Barrel-Aged Balsamic Vinegar
  • 1/4 teaspoon sea salt
  • Pepper to taste


  1. Place arugula in a large bowl or on a platter. Drizzle with 1 tablespoon of Calivirgin Extra Virgin Olive Oil.
  2. In a small bowl, toss cherry tomatoes with remaining teaspoon of olive oil, and generous sprinkling of sea salt.
  3. Scatter burrata over arugula, add fresh cherries, tomatoes, and toasted almonds.
  4. Garnish with mint and basil. Drizzle with Calivinegar Barrel-Aged Balsamic Vinegar.


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Calivinegar Barrel-Aged Balsamic Vinegar


Recipe from Suzanne Ledbetter, Fine Foodie Philanthropist featured in San Joaquin Magazine

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