Arugula, Fingerling Potato, Tomato, Olive, and Burrata Salad with Pine Nuts and Dill
This is a special salad that is perfect for summer entertaining. The addition of fresh dill adds a nice flavor and combines well with the other ingredients in this recipe. Serves 4-6
Ingredients
- 4 cups arugula
- 6 fingerling potatoes
- 5 early girl tomatoes , cut into fourths
- 1 cup Castelvetrano olives
- 8 oz. burrata cheese , cut into large pieces
- 1/3 cup pine nuts , toasted
- 1/2 cup dill , chopped
- 4 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 8 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a medium pot with salted water, add the potatoes and bring to a boil. Reduce the heat and cook the potatoes over a low boil for 10 minutes. Remove from the heat and drain. When the potatoes are cool enough to handle, cut them in half.
- Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Add the tomatoes, season with salt and pepper, and cook on each side, 4 minutes total. Transfer the tomatoes to a plate and set aside. Add the potatoes to the skillet, season with salt and pepper, and cook on both sides until the potatoes are nice and brown, approximately 7 minutes total. Add 2 tablespoons of lemon juice and cook for an additional minute. Remove from the heat and set aside.
- Put the remaining 2 tablespoons lemon juice, vinegar, and remaining 6 tablespoons olive oil in a small jar or bowl. Season with salt and pepper and shake or whisk to combine. Set aside.
- Put the arugula on a serving platter. Arrange the tomatoes, potatoes, olives, and cheese on top of the arugula. Sprinkle with the pine nuts and dill. Serve immediately with the dressing.
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