Moonlit Lagoon Blueberry Salad

# What You'll Need:

01 - 1 cup fresh blueberries

02 - 1 cup seedless purple grapes, halved

03 - 1 large ball burrata cheese (approximately 7 oz)

04 - 1/3 cup fresh basil leaves, torn

05 - 1 cup baby arugula or mixed greens (optional)

06 - 2 tbsp extra-virgin olive oil

07 - 1 tbsp balsamic glaze

08 - Sea salt, to taste

09 - Freshly ground black pepper, to taste

10 - Zest of 1 lemon

01 - Arrange the 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 clear space in the center.

03 - Place the burrata ball in the center, resembling a moon.

04 - Drizzle the extra-virgin olive oil evenly over the fruit and burrata.

05 - Spoon the balsamic glaze in a thin stream over the berries and the top of the burrata.

06 - Sprinkle torn basil leaves and lemon zest if desired, then season with sea salt and freshly ground black pepper to taste.

07 - Serve immediately, either on its own or accompanied by crusty bread.

01 -

It comes together in 10 minutes, which means you can actually make it on a weeknight when inspiration strikes.
The contrast between creamy burrata, tart berries, and peppery greens feels indulgent without being heavy.
It's a conversation starter—people always pause when they see that gorgeous burrata moon surrounded by purple fruit.

02 -

Buy burrata on the day you plan to serve it—even a few hours in the fridge will begin to dry it out.
Don't toss or mix this salad; the point is the visual arrangement, and the flavors come together beautifully when you eat through the layers.

03 -

Chill your serving platter for 10 minutes before you start—this keeps the burrata fresher longer and makes the greens feel crisp.
Save a handful of basil to tear and scatter just before serving; it stays greener and more fragrant that way.