Burrata Arugula Salad
This Burrata Arugula Salad is the ten-minute dish that looks like it came from a restaurant menu and tastes even better than it looks. Peppery arugula tossed directly in basil pesto rather than a separate dressing, scattered with halved cherry tomatoes, torn pieces of creamy burrata, salty prosciutto, crushed pistachios, and croutons, finished with a drizzle of balsamic glaze and an extra spoonful of pesto. Every bite has a different combination of textures and flavors, and the whole thing comes together with zero cooking required.
A Quick Look At The Recipe
- Recipe Name: Burrata Arugula Salad with Pesto and Prosciutto
- Ready In: 10 minutes
- Serves: 4 as a side salad or 2 as a light main course
- Calories: 184 cal
- Main Ingredients: cupsarugula, basil pesto, cherry tomatoes, 4-ounce burrata ball, prosciutto, roasted pistachios, croutons, balsamic glaze
- Why You'll Love It: This burrata arugula salad tosses peppery arugula in basil pesto and layers it with cherry tomatoes, torn burrata, prosciutto, pistachios, and croutons. An elegant 10-minute salad.
The pesto as the dressing is the detail that makes this salad feel intentional rather than thrown together. Instead of a separate vinaigrette, the arugula is tossed directly in pesto so the herby, garlicky, slightly nutty flavor coats every leaf from the start. Everything layered on top, the sweet tomatoes, the rich burrata, the salty prosciutto, the crunchy pistachios and croutons, builds on that base rather than competing with it.
Why You’ll Love This Recipe
Ten minutes and zero cooking. This is the salad I make when I want something that looks elegant and composed without turning on the stove.
Tossing the arugula in pesto instead of a separate dressing means every leaf is flavored from the start, and the toppings layer on top of that base rather than needing to carry the whole salad themselves.
The combination of textures in every bite is what makes this memorable. Creamy burrata, juicy tomato, salty prosciutto, crunchy pistachio, and crispy croutons all in the same forkful.
– Lyuda
Ingredients Needed to Make Burrata Arugula Salad
The Base
Arugula roughly chopped provides the peppery, slightly bitter green that balances the richness of the burrata and prosciutto. Basil pesto tossed directly with the arugula is the dressing.
The Toppings
Cherry tomatoes halved add a juicy, sweet acidity. Burrata torn into pieces is the creamy centerpiece. Prosciutto torn into bite-sized pieces adds a salty, savory richness. Crushed roasted pistachios add crunch and a subtle sweetness. Croutons add another layer of crunch.
The Finish
Balsamic glaze drizzled over the top adds a sweet, tangy finish. An extra spoonful of pesto on top reinforces the herby flavor running through the whole salad.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Burrata Arugula Salad
Step 1: Dress the Arugula
Place the chopped arugula in a large bowl. Add the pesto and toss until every leaf is evenly coated.
Step 2: Build the Base
Transfer the dressed arugula to a serving platter or large salad bowl, spreading it into an even layer so the toppings have room to be visible.
Step 3: Add the Tomatoes
Scatter the halved cherry tomatoes evenly over the arugula.
Step 4: Add the Burrata
Tear the burrata into bite-sized pieces with your hands, letting the creamy interior spill slightly, and arrange the pieces throughout the salad.
Step 5: Add the Prosciutto
Tuck the torn prosciutto pieces between the tomatoes and burrata throughout the platter.
Step 6: Finish
Sprinkle the crushed pistachios and croutons over the top. Drizzle with balsamic glaze and add an extra spoonful of pesto if desired. Serve immediately.
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Serving Suggestions
I like to serve this as soon as it is assembled while the burrata is still at its creamiest and the croutons are at their crispest. As a side, it pairs naturally with anything roasted or grilled.
As a light main, a thick slice of warm bread alongside for soaking up the pesto and burrata is all it needs.
Frequently Asked Questions About Burrata Arugula Salad
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Burrata Arugula Salad with Pesto and Prosciutto
Ingredients
Equipment
Method
- Place the chopped arugula in a large bowl. Add the pesto and toss until the arugula is evenly coated.
- Transfer the arugula mixture to a serving platter or large salad bowl.
- Scatter the cherry tomatoes over the arugula.
- Tear the burrata into bite-sized pieces and arrange it throughout the salad.
- Add the prosciutto pieces, tucking them between the tomatoes and burrata.
- Sprinkle with the crushed pistachios and croutons.
- Drizzle with balsamic glaze and an extra spoonful of pesto, if desired. Serve immediately.
Notes
- For the best texture and flavor, allow the burrata to sit at room temperature for 15–20 minutes before serving.
- Toasted pine nuts can be substituted for pistachios.
- Add the croutons just before serving to keep them crisp.
Storage Instructions
- This salad is best enjoyed fresh and does not store well once assembled.
- If needed, store leftovers in an airtight container in the refrigerator for up to 1 day.
- For the best results, keep the croutons separate and add them just before serving.
- The arugula will soften as it sits, so this salad is best eaten shortly after preparing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!