Prosciutto and Burrata Arugula Salad – Carmy


Ready in a few minutes, this prosciutto and burrata arugula salad is perfect for entertaining! It’s such an easy appetizer to throw together, and it looks absolutely stunning. The creamy burrata paired with the peppery arugula and salty prosciutto makes for such a delightful bite.

Whenever I have guests, I’m all about recipes that look beautiful but are secretly easy to make. Food that is easy to serve, easy to make, and easy to clean up after makes entertaining so much more relaxing. This burrata arugula salad fits the bill perfectly.

Overhead view of a platter with arugula, prosciutto, burrata, and basil.

Why You’ll Love This Recipe

  • It’s very easy to make. The hardest part is cutting the burrata in half and making sure it doesn’t spill out before transferring it to the platter!
  • You can easily customize this arugula salad with burrata with whatever you have on hand! I’ll share some customization ideas down in the tips section of this post!
  • This arugula burrata salad is perfect for any occasion. It’s perfect for holidays, but I love a plate of prosciutto and burrata in the summer or at a bbq! Since this recipe doesn’t require cooking anything, it’s perfect to enjoy on a hot summer day.

Ingredients You’ll Need

Ingredients needed to make prosciutto and burrata arugula salad.
  • arugula — I love the peppery flavor of arugula as it cuts through the creamy burrata very well. Not a fan of arugula? Swap it for mixed greens or spinach.
  • oil — just a splash to coat the arugula so the seasoning will stick.
  • salt & pepper — season to taste.
  • lemon juice and lemon zest — if you know me, you know I’m obsessed with adding lemon to everything. It just adds a bright, tart flavor that I think freshens up the entire salad.
  • balsamic vinegar — I love the sweetness from a drizzle of balsamic vinegar. However, feel free to skip it if you’re not a fan.
  • prosciutto — salty prosciutto pairs well with the creamy burrata. (Then again… what doesn’t go with burrata!!)
  • burrata — this is a soft Italian cheese made from cow’s milk or water buffalo milk. It has a buttery flavor and a soft, gooey interior. For the best flavor, bring the burrata to room temperature before serving.
  • basil — what’s not to love about sweet basil?

How to Make Prosciutto and Burrata Arugula Salad

Set of two photos showing salad tossed together and balsamic vinegar drizzled on top.
  • Add the arugula, olive oil, salt, pepper, and lemon zest to a bowl. Massage everything together and transfer it to your serving dish. Discard any leftover oil at the bottom.
  • Drizzle a tablespoon (or two) of balsamic vinegar over the arugula.
Set of two photos showing prosciutto and burrata added to the platter with lemon zest and basil on top.
  • Top the arugula with the prosciutto.
  • Cut the two burrata in half and transfer them on top of the salad. Top with the basil ribbons and more lemon zest if desired. Serve immediately.
Overhead view of a platter of prosciutto and burrata arugula salad.

Recipe Tips and Notes

  • Not a fan of arugula? Swap it for mixed greens or spinach.
  • I also love to drizzle some honey over the burrata for some added sweetness. For a little heat, I like to drizzle hot honey over the burrata instead!
  • To make this burrata with prosciutto salad more filling, you can add additional vegetables to it, such as halved cherry tomatoes, grilled corn, shredded carrots, and more!
  • In the summer, I LOVE adding some ripe peaches to the burrata arugula salad. It adds a sweet, juicy component that really brightens the dish. Figs are great too, and really complement the balsamic vinegar.
A close up view of a prosciutto and burrata arugula salad with honey drizzled over half a burrata.

Make Ahead Tips

  • I don’t really recommend making this salad too far ahead of time. However, if you have leftovers, transfer them to an airtight container and try to eat them as soon as possible. Burrata is best consumed within 1 to 2 days of opening the package.
Overhead view of a platter with arugula, prosciutto, burrata, and basil.

Prosciutto and Burrata Arugula Salad

Ready in a few minutes, this prosciutto and burrata arugula salad is perfect for entertaining! It’s such an easy appetizer to throw together, and it looks absolutely stunning. The creamy burrata paired with the peppery arugula and salty prosciutto makes for such a delightful bite.


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Rate

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 4 servings

Ingredients

  • 1 package arugula, (142 grams) or more
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • zest of 1 lemon, set aside some to garnish if desired
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 6 to 7 slices prosciutto, cut into thirds
  • 2 balls burrata, (500 grams)
  • ½ cup basil, ribboned

Instructions

  • Add the arugula, olive oil, salt, pepper, and lemon zest to a bowl. Massage everything together and transfer it to your serving dish. Discard any leftover oil at the bottom.

  • Drizzle a tablespoon (or two) of balsamic vinegar over the arugula.

  • Top the arugula with the prosciutto.

  • Remove the two burrata from the liquid and cut them in half. Transfer them on top of the salad. Top with the basil ribbons and more lemon zest if desired. Serve immediately.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 399kcal | Carbohydrates: 1g | Protein: 23g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 81mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1044IU | Vitamin C: 2mg | Calcium: 670mg | Iron: 0.2mg

Author: Carmy

Course: Appetizer

Cuisine: Italian

Want More Easy Appetizers?

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Email: [email protected]

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