Creamy Persimmon & Burrata Salad with Easy Balsamic Glaze
A quick and elegant salad featuring ripe Fuyu persimmons, creamy burrata, peppery arugula, and a tangy balsamic glaze. Ready in under 10 minutes, it’s perfect for last-minute entertaining or a special weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if making balsamic glaze from scratch)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian-inspired
Ingredients
Scale
- 3 medium Fuyu persimmons
- 8 ounces burrata cheese (1 large ball)
- 4 cups baby arugula
- 3 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup toasted walnuts or pecans (optional)
- Fresh basil or mint leaves for garnish (optional)
Instructions
- Prepare the persimmons: Wash and dry the persimmons. Trim off the green calyx and a thin slice from the bottom if tough. Slice into ¼-inch thick rounds (about 5-6 slices per persimmon). Arrange in a single layer on a plate.
- Make the balsamic glaze (if homemade): Pour ½ cup balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low. Let it bubble, stirring occasionally, until reduced by half and coats the back of a spoon (8-10 minutes). Remove from heat and let cool completely. Store extra in the fridge.
- Prepare the burrata: Remove burrata from packaging and pat dry with a paper towel. Let it sit at room temperature for 20-30 minutes for best texture.
- Assemble the base: Spread arugula evenly on a large serving platter.
- Arrange the persimmons: Layer persimmon slices over the arugula in an overlapping pattern.
- Add the burrata: Place the burrata in the center of the salad, either whole or gently torn into pieces.
- Drizzle and season: Drizzle olive oil and balsamic glaze evenly over the salad. Sprinkle with flaky sea salt and black pepper. Add nuts and herbs if using.
- Serve immediately: Serve within 15 minutes of assembly for best texture.
Notes
Choose Fuyu persimmons (not Hachiya) for best results. Let burrata come to room temperature for creamier texture. Slice persimmons just before serving to prevent browning. For make-ahead, prepare balsamic glaze up to 2 weeks in advance and wash/dry arugula a day ahead. This salad does not store well once assembled.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 320
- Sugar: 16
- Sodium: 380
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 5
- Protein: 12
Keywords: persimmon salad, burrata salad, balsamic glaze, easy salad, fall salad, quick appetizer, vegetarian salad, gluten-free salad