Michael and I have a small herb garden on our deck that we love using throughout the summer. This year we picked up an emerald towers basil plant from our favorite local farmer's market, and it has gone CRAZY. I've been making lots of fresh bruschetta, and I think this salad is my new favorite way to eat it. I tossed arugula with a simple vinaigrette and topped it with a quick grilled and marinated skirt steak, fresh bruschetta, homemade croutons, and creamy burrata. It's fresh, light, and comes together in around 30 minutes (and without the stove!).
This bruschetta and burrata steak salad has five main components, but they're all quick and easy. Promise.
Arugula Salad
Arugula is actually an herb, and it has a signature bitter, spicy flavor that pairs perfectly with the sweet flavors in the dressing and bruschetta. We don't recommend any substitutes because it's just so dang good. It's tossed with a simple dressing that contains olive oil, balsamic vinegar, dijon mustard, honey, salt, and pepper.
Fresh Bruschetta
Most bruschetta recipes are pretty similar. This one is no different, but I've tried to keep it simple. You just have to combine chopped cherry tomatoes, ribboned basil leaves, olive oil, balsamic vinegar, garlic, salt, and pepper. No cooking necessary. It's seriously so light and refreshing.
Homemade Croutons
You could buy croutons for this, but don't. Making them at home is SO easy, and they're SO MUCH BETTER. I bought two crusty dinner rolls from Lidl, but any crusty bread works. Cut it into big, messy chunks, then toss with olive oil, garlic powder, Italian seasoning, and salt. Throw them onto a baking sheet, pop them into the oven for 10 minutes, and that's it. The croutons replace the toasted bread that bruschetta is traditionally served with, and take away some of the guilt (maybe. That's for you to decide).
Marinated Skirt Steak
Skirt steak isn't the most tender cut of meat, but it's super flavorful and great for grilling. I marinated ours in olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper for about an hour prior to cooking and it was full of summer flavor and paired great with the light salad and bruschetta. If you're not a beef fan, this dish would be great with grilled chicken too.
Burrata
Burrata is a cheese similar to mozzarella, but it's filled with cream, which gives it a gooey, almost runny center. It's perfect on the side of this salad plate, and I love dunking every bite into the creamy center. Burrata seems to be hard to find--Trader Joe's and some Safeways carry it, but it's not widely available elsewhere. If you can't find it, mozzarella would be a good substitute--it just won't have the creamy center.
Quick and Refreshing Bruschetta and Burrata Steak Salad
This bruschetta and burrata steak salad is tossed with a simple vinaigrette and topped with a quick grilled and marinated skirt steak, fresh bruschetta, homemade croutons, and creamy burrata. It's fresh, light, and comes together in around 30 minutes (and without the stove!).
4
servings25
minutes5
minutes620
kcal30
minutesIngredients
- Steak
1 pound skirt steak
⅓ cup olive oil
⅓ cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon pepper
¼ teaspoon salt
- Arugula Salad
5 ounces arugula
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspooon pepper
2 balls burrata
- Bruschetta
4 ounces cherry tomatoes, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons basil leaves, cut into ribbons
⅛ teaspoon salt
⅛ teaspoon pepper
2 cloves garlic, minced
- Croutons
4 ounces crusty bread
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
⅛ teaspoon salt
Directions
- Add steak and remaining steak ingredients to a gallon plastic bag (or other container with a lid) and shake (or stir) to combine. Place in the fridge for at least 30 minutes.
- Preheat oven to 425.
- Cut bread into 1-inch cubes and place onto a baking sheet. Drizzle with olive oil and add remaining crouton ingredients. Toss to distribute (easiest to use your hands). Bake in preheated oven for 10 minutes, shaking the baking sheet every couple of minutes to redistribute the croutons and prevent burning.
- Combine bruschetta ingredients in a bowl. Stir to combine and place in the fridge.
- Remove marinated skirt steak from the fridge and grill at 500 degrees (on high heat) for 2.5 minutes per side. Set aside and let meat rest for at least 5 minutes.
- In a large bowl, add all of the arugula salad ingredients except for the arugula and burrata. Whisk until well combined and smooth. Add arugula and mix until covered with dressing.
- Cut skirt steak into thin strips, making sure to cut against the grain of the meat (this will help with tenderness).
- Add arugula to a large serving plate. Top with steak, bruschetta, and croutons. Slice burrata down the middle to expose the creamy middle and place on the edges of the serving plate. Top the burrata with a drizzle of olive oil and salt and pepper.
- Serve!