Burrata Arugula Salad with Pesto and Prosciutto

A fresh salad on a white platter with arugula, cherry tomatoes, mozzarella, croutons, prosciutto, pesto drizzle, and crushed pistachios, set on a white table with a light cloth in the background.

Burrata Arugula Salad with Pesto and Prosciutto

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.

Prep Time10

Cook Time0

Total Time10

Course: Main Course, Salad

Cuisine: Italian

Keyword: arugula, burrata, salad

Servings: as a side salad or 2 as a light main course

Calories: 184kcal

Equipment

Salad bowl or serving platter

Ingredients

5–6 cups cupsarugula (4 ounces) roughly chopped
¼ cup basil pesto plus extra for garnish
1 cup cherry tomatoes halved
1 4-ounce burrata ball
2 ounces prosciutto torn into bite-sized pieces
¼ cup roasted pistachios crushed (or toasted pine nuts)
¼ cup croutons
1 tablespoon balsamic glaze optional

Instructions

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