Arugula, Mini Pepper, Eggplant, Burrata Salad with Pistachio


2 Cups Arugula

10 Mini Peppers – whole

1 Eggplant Sliced

½ Cup Pistachio – Crushed – I put in  ziplock and crush with a mallet

¼ Cup Olive Oil

Salt and Pepper to taste

2 Burrata -drained


Basil Vinaigrette

¼  Cup Extra Virgin Olive Oil

¼ Cup Balsamic Vinegar

¼  tsp. Salt

¼ tsp. Pepper

6 Basil Leaves – Chopped


Heat your grill. In a bowl put the peppers and sliced eggplant and coat with olive oil, salt and pepper to taste.  Note if the eggplant is a little old it might absorb more olive oil.  So, you might need more than ¼ cup.  You want the veggies to be well coated. Place the veggies on the grill.  Cook on all sides until cooked through.  You will want to be able to pierce a knife through them with no problem (about 10 minutes on the grill).


In the meantime, make your vinaigrette.  Put all the ingredients in a bowl and whisk.


In a platter arrange the arugula on the bottom.  Arrange the eggplant, the peppers and the burrata on top of the arugula. Top with the vinaigrette and crushed pistachios.

Print Recipe