Arugula Burrata Salad with Prosciutto, Pine Nuts, and Pesto Recipe

Introduction

Fresh and flavorful, this Arugula Burrata Salad combines peppery greens, creamy cheese, and savory prosciutto for a delightful meal or side dish. Crispy homemade croutons and toasted pine nuts add a perfect crunch, while a touch of pesto brings it all together.

Ingredients

• 5 ounces arugula
• ¼ cup prepared pesto (plus extra for garnish)
• 8 ounces cherry tomatoes, cut in half
• 4 ounces Burrata
• 2 ounces prosciutto
• ¼ cup pine nuts
• 1 tablespoon balsamic glaze (optional)
• ¼ loaf day-old French bread, cut into cubes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon Italian seasoning

Instructions

1. Step 1: Preheat your oven to 425˚F. Place the cubed bread in a large bowl and drizzle with olive oil. Combine garlic powder, salt, and Italian seasoning, then sprinkle the mixture over the bread cubes. Toss to coat evenly.
2. Step 2: Spread the bread cubes in a single layer on a baking sheet. Bake for 10 minutes, then flip and bake for another 5 to 10 minutes until golden and crisp. Remove from the oven and set aside to cool.
3. Step 3: While the croutons bake, toast the pine nuts in a skillet over medium heat for 3 to 4 minutes, stirring frequently, until they turn golden brown. Remove from heat.
4. Step 4: In a large bowl, toss the arugula with the pesto until well coated. Transfer the dressed arugula to a large serving platter.
5. Step 5: Scatter the halved cherry tomatoes over the arugula. Tear the Burrata into bite-sized pieces and arrange them evenly on top.
6. Step 6: Tear the prosciutto into small pieces and nestle it among the tomatoes and Burrata. Sprinkle the toasted pine nuts and cooled croutons over the salad.
7. Step 7: Drizzle with balsamic glaze if using, and add a little extra pesto for garnish if desired. Serve immediately.

Tips & Variations

• Use day-old bread for the best croutons; fresh bread can become soggy quickly.
• Substitute pine nuts with toasted walnuts or almonds for a different nutty flavor.
• For a vegetarian version, omit the prosciutto and add more cherry tomatoes or roasted red peppers.
• Make your own pesto for a fresher, more vibrant taste if possible.

Storage

Store leftover salad components separately: keep the dressed arugula and vegetables refrigerated in an airtight container for up to 1 day. Store croutons and pine nuts in a separate container at room temperature to maintain crispness. Reheat croutons in the oven if desired. Burrata is best enjoyed fresh and should be consumed within a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Burrata?

Yes, fresh mozzarella or burrata’s creamy cousin, stracciatella, work well as substitutes. They provide a similar creamy texture and mild flavor.

How can I make this salad vegan?

Replace Burrata with a plant-based cheese alternative and omit prosciutto. Use a vegan pesto or make your own without cheese to keep it fully plant-based.