DRESSING: In a small bowl, mash garlic and salt together with the back of a spoon to form a paste. Set aside. In a separate bowl, whisk together lemon juice and olive oil. Slowly add the lemon juice and olive oil to the garlic and salt paste and whisk until emulsified.
SALAD: In a large bowl, toss arugula with lemon dressing, then place desired amount on a plate. Line edges of plate with tomato wedges and set aside. Remove cream-filled burrata balls from container and break into small pieces with your hand, alternating burrata pieces with tomatoes around the edge of the plate. Finally, drizzle salad with balsamic glaze. Serve immediately.