Description
A fresh and elegant Arugula Burrata Salad with Prosciutto, combining peppery arugula, creamy burrata, savory prosciutto, sweet cherry tomatoes, and crunchy toasted pine nuts, all perfectly dressed with olive oil and balsamic vinegar for a delightful appetizer or light meal.
Ingredients
Scale
Salad
- 4 cups fresh arugula (about 100g)
- 1 cup cherry tomatoes (halved)
- 8 oz burrata cheese
- 4 oz prosciutto (thinly sliced)
Dressing and Toppings
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ cup pine nuts (toasted)
Instructions
- Prepare the vegetables: Wash arugula thoroughly under cold water and gently pat dry with paper towels or a salad spinner. Halve the cherry tomatoes to release their sweet juices and add freshness to the salad.
- Toast the pine nuts: Heat a skillet over medium heat and add the pine nuts. Toast them for about 3-4 minutes, stirring frequently, until they turn golden brown and release a nutty aroma. Remove from heat and set aside to cool.
- Combine salad ingredients: In a large mixing bowl, combine the fresh arugula and halved cherry tomatoes. Tear the burrata cheese into bite-sized pieces and add them to the bowl to distribute creamy texture throughout.
- Add prosciutto: Arrange the thinly sliced prosciutto neatly on top of the salad to add a savory and salty element that complements the creaminess of the burrata.
- Dress the salad: Drizzle extra virgin olive oil and balsamic vinegar evenly over the entire salad to enhance all flavors with a balanced tang and richness.
- Finish with pine nuts: Sprinkle the toasted pine nuts over the salad to add a delightful crunch and a rich, nutty flavor. Serve immediately for the freshest taste and texture.
Notes
- To ensure the burrata remains creamy, handle it gently when tearing and adding to the salad.
- Toast pine nuts carefully and watch closely to prevent burning, as they brown quickly.
- For a nut-free version, omit pine nuts or substitute with toasted sunflower seeds.
- This salad is best served fresh to maintain the crispness of arugula and the creaminess of burrata.
- Pair with crusty bread or a light white wine for a complete meal.
