I keep coming back to this arugula burrata salad because peppery greens, creamy burrata, salty prosciutto, and a bright drizzle make it feel effortlessly irresistible.

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I’m obsessed with this salad because it hits that salty, creamy, peppery thing I crave when I want dinner to feel a little reckless but still fresh. I love the way burrata spills into everything, soft and rich without trying too hard.

And prosciutto brings the bite I keep chasing with my fork. No polite little side salad energy here.

Big main-character salad energy. I adore how it tastes fancy without acting precious, the kind of plate I keep picking at even after I’m supposedly done.

But honestly, I’m never done with this one ever really.

Ingredients

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Baby arugula brings that peppery bite, so the salad doesn’t feel boring.
Burrata is creamy, rich, and honestly the whole reason people get excited.
Prosciutto adds salty, savory protein without making the salad feel heavy.
Cherry tomatoes keep it juicy, fresh, and a little sweet in every bite.
Extra virgin olive oil makes everything glossy and helps the flavors hang together.
Fresh lemon juice cuts through the richness, so it stays bright.
Balsamic glaze adds sweet tang, and it looks pretty without trying hard.
Toasted pine nuts or walnuts bring crunch, which this soft salad really needs.
Flaky sea salt wakes up the burrata and tomatoes fast.
Black pepper adds a tiny kick, especially with the creamy cheese.
Plus lemon zest makes it smell fresh before you even take a bite.

Ingredient Quantities

4 cups baby arugula, packed

2 whole burrata balls (about 4 to 6 ounces each)

6 to 8 thin slices prosciutto, torn or folded

1 cup cherry tomatoes, halved

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 to 2 tablespoons balsamic glaze or aged balsamic vinegar

2 tablespoons toasted pine nuts or chopped walnuts (optional)

Flaky sea salt, to taste

Freshly ground black pepper, to taste

Zest of 1 lemon (optional)

How to Make this

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1. Rinse and dry 4 cups baby arugula and place on a large serving platter or in a shallow bowl.

2. In a small bowl whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 to 2 tablespoons balsamic glaze or aged balsamic vinegar, zest of 1 lemon if using, and a pinch of freshly ground black pepper.

3. Halve 1 cup cherry tomatoes and set aside.

4. Toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet over medium heat until fragrant and lightly golden, about 2 to 3 minutes; remove and cool.

5. Drizzle about half of the dressing over the arugula and toss gently to coat evenly.

6. Tear 2 whole burrata balls open and place the creamy centers and outer mozzarella pieces artfully over the dressed arugula.

7. Arrange 6 to 8 thin slices prosciutto, torn or folded, around and over the burrata.

8. Scatter the halved cherry tomatoes and the toasted nuts over the salad.

9. Finish with the remaining dressing if needed, a light sprinkle of flaky sea salt and more freshly ground black pepper to taste.

10. Serve immediately so the burrata stays creamy and the prosciutto remains tender.

Equipment Needed

1. Large serving platter or shallow bowl
2. Salad spinner or clean kitchen towel for drying arugula
3. Small mixing bowl for the dressing
4. Whisk or fork to blend the dressing
5. Chef knife and cutting board for halving tomatoes and zesting lemon
6. Microplane or citrus zester for lemon zest
7. Dry skillet for toasting nuts
8. Measuring spoons for oil, lemon juice and balsamic
9. Serving tongs or salad servers to toss and arrange the salad

FAQ

Can I make this salad ahead of time? Yes, you can assemble the arugula, tomatoes, and nuts up to a few hours ahead and store chilled. Wait to add burrata, prosciutto, and dressing until just before serving so the cheese stays fresh and greens do not get soggy.

What is the best way to serve burrata? Bring burrata to room temperature for about 20 to 30 minutes before serving so the center is soft and creamy. Gently tear or slice it and place on the salad just before finishing with oil, lemon, and balsamic.

Can I substitute the prosciutto? Yes, you can use thinly sliced serrano ham, speck, or a high quality smoked turkey for a milder option. For a vegetarian version omit the meat and add extra nuts or roasted mushrooms for texture.

How should I balance the dressing? Start with 2 tablespoons olive oil and 1 tablespoon lemon juice, then add 1 tablespoon balsamic glaze or vinegar. Taste and adjust acidity or sweetness in small increments until you reach a bright, balanced flavor.

Are toasted pine nuts necessary? They add a nutty crunch but are optional. Substitute chopped walnuts, almonds, or pistachios if preferred. Toast nuts briefly in a dry skillet until fragrant to boost flavor.

How do I store leftovers? Store leftover components separately when possible. Keep burrata in its liquid in an airtight container and consume within 24 hours. Store dressed salad for the shortest time and expect greens to soften, so it is best eaten the same day.

Arugula Burrata Salad With Prosciutto Recipe Substitutions and Variations

Burrata: replace with fresh mozzarella balls or stracciatella for a similar creamy, milky texture.
Prosciutto: swap for Jamón Serrano, thinly sliced soppressata, or smoked salmon for a different savory profile.
Baby arugula: use baby spinach, peppery watercress, or a mixed peppery greens blend if you want milder or varied greens.
Toasted pine nuts or walnuts: substitute toasted almonds, chopped pecans, or pumpkin seeds for crunch and nuttiness.

Pro Tips

1. Bring the burrata to room temperature for 20 to 30 minutes before serving. Cold burrata locks up its creaminess, so letting it warm slightly gives you that luscious, runny center everyone loves.

2. Toast the nuts gently and watch them closely. They go from golden to burnt in a heartbeat. Remove them from the pan as soon as they smell nutty and let them cool on a plate so they stay crisp.

3. Dress the greens sparingly and add extra dressing at the table. Arugula can wilt quickly, so toss with only half the dressing to keep it bright, then offer more for anyone who likes a bolder flavor.

4. Build it at the end so textures stay distinct. Arrange the dressed arugula first, then carefully place torn burrata and prosciutto, and finish with tomatoes and nuts. Serve immediately so the burrata is creamy and the prosciutto stays tender.

Arugula Burrata Salad With Prosciutto Recipe

Recipe by Francis Mead

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I keep coming back to this arugula burrata salad because peppery greens, creamy burrata, salty prosciutto, and a bright drizzle make it feel effortlessly irresistible.

Servings

servings

Calories

730

kcal

Equipment: 1. Large serving platter or shallow bowl
2. Salad spinner or clean kitchen towel for drying arugula
3. Small mixing bowl for the dressing
4. Whisk or fork to blend the dressing
5. Chef knife and cutting board for halving tomatoes and zesting lemon
6. Microplane or citrus zester for lemon zest
7. Dry skillet for toasting nuts
8. Measuring spoons for oil, lemon juice and balsamic
9. Serving tongs or salad servers to toss and arrange the salad

Ingredients

4 cups baby arugula, packed
2 whole burrata balls (about 4 to 6 ounces each)
6 to 8 thin slices prosciutto, torn or folded
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 to 2 tablespoons balsamic glaze or aged balsamic vinegar
2 tablespoons toasted pine nuts or chopped walnuts (optional)
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Zest of 1 lemon (optional)

Directions

Rinse and dry 4 cups baby arugula and place on a large serving platter or in a shallow bowl.
In a small bowl whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 to 2 tablespoons balsamic glaze or aged balsamic vinegar, zest of 1 lemon if using, and a pinch of freshly ground black pepper.
Halve 1 cup cherry tomatoes and set aside.
Toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet over medium heat until fragrant and lightly golden, about 2 to 3 minutes; remove and cool.
Drizzle about half of the dressing over the arugula and toss gently to coat evenly.
Tear 2 whole burrata balls open and place the creamy centers and outer mozzarella pieces artfully over the dressed arugula.
Arrange 6 to 8 thin slices prosciutto, torn or folded, around and over the burrata.
Scatter the halved cherry tomatoes and the toasted nuts over the salad.
Finish with the remaining dressing if needed, a light sprinkle of flaky sea salt and more freshly ground black pepper to taste.
Serve immediately so the burrata stays creamy and the prosciutto remains tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.