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Best Quick Persimmon & Burrata Salad with Honey

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A simple, 10-minute salad featuring ripe Fuyu persimmons, creamy burrata, peppery arugula, and a honey-olive oil dressing. It’s the perfect quick weeknight meal or crowd-pleasing side dish that proves good ingredients don’t need complicated preparation.

Ingredients

Scale
  • 2 medium Fuyu persimmons, firm but ripe
  • 8 ounces burrata cheese (1 large ball)
  • 4 cups loosely packed baby arugula
  • 3 tablespoons high-quality honey
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon flaky sea salt (like Maldon)
  • Freshly cracked black pepper, to taste
  • ¼ cup roughly chopped toasted walnuts or pecans (optional)
  • A handful of torn fresh basil or mint leaves (optional)

Instructions

  1. Rinse the Fuyu persimmons under cool water and pat dry. Trim off the small green calyx at the top. Slice the persimmons into thin rounds, about ¼-inch thick. Set aside.
  2. Take the burrata out of the fridge and let it sit for about 10 minutes to take the chill off. Gently pat it dry with a paper towel without squeezing it.
  3. In a small bowl or measuring cup, combine 3 tablespoons of honey with 2 tablespoons of extra-virgin olive oil. Whisk or stir with a fork until well combined.
  4. Spread the 4 cups of arugula out on a large serving platter or shallow bowl in an even layer.
  5. Arrange the sliced persimmons over the arugula, fanning them out in a single layer.
  6. Place the ball of burrata in the center of the salad. Just before serving, gently tear it open with your hands so the creamy center spills out over the persimmons and arugula.
  7. Stir the honey-olive oil mixture, then drizzle it evenly over the entire salad. Sprinkle with ½ teaspoon of flaky sea salt and a generous crack of black pepper. If using, scatter the toasted walnuts or pecans over the top.
  8. If using fresh herbs, tear a handful of basil or mint leaves and scatter them over the salad.
  9. Serve immediately while the arugula is crisp and the burrata is cool and creamy.

Notes

Don’t skip the flaky sea salt—it makes the flavors pop. Let burrata sit out for 10 minutes before serving for optimal creaminess. Use only Fuyu persimmons (not Hachiya) as they are meant to be eaten firm. For best results, serve immediately; this salad does not store well once dressed. If prepping ahead, slice persimmons and make dressing up to 1 hour in advance, but assemble just before serving.

Nutrition

Keywords: persimmon salad, burrata salad, quick salad, honey dressing, fall salad, easy salad, 10-minute recipe, arugula salad

Find it online: https://fizzlefork.com/best-quick-persimmon-and-burrata-salad-with-honey/