Name: Burrata, Prosciutto and Arugula Salad Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Italian
Ingredients: 5 oz fresh arugula; 8 oz burrata (2 balls, typically 4 oz each); 4 oz Prosciutto di Parma (thinly sliced); 1 cup cherry tomatoes (halved); 1/4 cup balsamic vinegar (for reduction); 2 Tbsp olive oil; Kosher salt and freshly cracked black pepper (to taste); Flaky sea salt (for finishing); 2 slices sourdough bread (toasted)

Jump to Recipe· 3.9 from 14 reviews

If you’re dreaming of a salad that feels like a celebration on your plate, the Burrata, Prosciutto and Arugula Salad Recipe is just what you need. This dish balances the creamy richness of burrata with the salty, delicate folds of Prosciutto di Parma, all brightened by peppery arugula and juicy cherry tomatoes. The drizzle of a homemade balsamic reduction ties every bite together with a luscious tang, while crunchy toasted sourdough lends the perfect texture contrast. Simply put, this salad is elegant yet effortless, making it a favorite for a quick lunch or an impressive starter when friends come over.

Ingredients You’ll Need

A close-up view of a white soft cheese with a smooth outer layer and a creamy, slightly fluffy inside, partly pressed by a vintage silver fork with a black handle resting on the cheese's top right side. The cheese sits in a rustic dark brown bowl, surrounded by fresh green leafy herbs scattered around and within the bowl. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

To create this delightful Burrata, Prosciutto and Arugula Salad Recipe, you only need a handful of fresh, high-quality ingredients. Each one plays a key role—from the peppery arugula providing vibrant greens to the silky burrata adding an indulgent creaminess that melts in your mouth.

Fresh arugula (5 oz): Offers a peppery, slightly bitter base that balances the richness of the cheese and meat.
Burrata (8 oz, 2 balls): This fresh Italian cheese is creamy and luscious, the star ingredient that elevates the salad.
Prosciutto di Parma (4 oz, thinly sliced): Salty and delicate, it adds a savory depth and elegant texture.
Cherry tomatoes (1 cup, halved): Their juicy sweetness brightens the dish and adds vibrant color.
Balsamic vinegar (1/4 cup, for reduction): Reduced to a syrupy glaze, it lends a tangy sweetness that perfectly complements the saltiness of prosciutto.
Olive oil (2 tablespoons): A drizzle of rich, fruity olive oil enhances flavor and adds a silky finish.
Kosher salt and freshly cracked black pepper (to taste): Essential for seasoning and drawing out the flavors of all ingredients.
Sourdough bread (2 slices, toasted): Crunchy and flavorful, it’s the ideal vehicle for scooping up the creamy elements of the salad.
Flaky sea salt (for finishing): Adds a delightful crunch and bursts of saltiness in every bite.

How to Make Burrata, Prosciutto and Arugula Salad Recipe

Step 1: Prepare the Balsamic Reduction

Begin by gently heating the balsamic vinegar over medium heat in a small saucepan. You want to bring it to a simmer, letting it bubble softly as it thickens and reduces by half. This process should take about 5 to 7 minutes. Stir occasionally to prevent burning and ensure an even consistency. Once glossy and syrupy, remove it from the heat and allow it to cool slightly. This sweet and tangy reduction is the magic touch that will elevate the entire salad.

Step 2: Assemble the Salad

Now the fun part begins. Lay fresh arugula as the base on two serving plates. Place each ball of burrata right on top, tempting you with its creamy goodness. Gently drape thin slices of Prosciutto di Parma around and over the arugula and cheese, creating an inviting and rustic look. Scatter halved cherry tomatoes for bursts of juicy sweetness. Drizzle everything evenly with olive oil, then artfully drizzle the cooled balsamic reduction over the whole salad. Finish with a sprinkle of kosher salt, freshly cracked black pepper, and just a pinch of flaky sea salt for texture and seasoning nuances.

Step 3: Serve

Toast your sourdough slices until golden and crisp—they will be the perfect accompaniment. Serve the Burrata, Prosciutto and Arugula Salad Recipe immediately alongside the toast. Encourage everyone to scoop up the luscious burrata and delicate prosciutto onto the warm bread for an unbeatable bite that marries all the flavors and textures beautifully.

How to Serve Burrata, Prosciutto and Arugula Salad Recipe

On a white plate placed on a white marbled surface, there is a salad with three main layers: the bottom layer is fresh, bright green arugula leaves scattered around the plate; the middle layer has thin, light pink slices of prosciutto laid out loosely in overlapping folds; the top layer features a smooth, round ball of white burrata cheese sitting in the center. Around the arugula are small halves of yellow and orange cherry tomatoes adding splashes of warm color. Drizzled over the entire dish are thin streaks of dark balsamic glaze, with some on the cheese, prosciutto, and greens. On the right side of the plate, two slices of toasted bread with a golden brown crust and a soft, pale interior lean against the salad. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a touch of extra flair, consider topping your salad with a few fresh basil leaves or thinly shaved Parmesan. These add herbal brightness and an additional layer of flavor complexity. A squeeze of fresh lemon juice can also add a lovely zing that lifts the entire dish.

Side Dishes

This salad pairs wonderfully with light, complementary sides. Think crusty bread like ciabatta or focaccia to accompany the burrata and prosciutto experience. A chilled glass of crisp white wine or sparkling water with lemon makes for an ideal beverage companion that refreshes your palate between bites.

Creative Ways to Present

Try serving the Burrata, Prosciutto and Arugula Salad Recipe on a rustic wooden board for a charming, communal style meal. Alternatively, present the salad in individual clear bowls to showcase the vibrant colors and layers. You can also add edible flowers or microgreens to enhance visual appeal for special occasions.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salad components separately for best results. Keep the burrata wrapped tightly in the refrigerator and the prosciutto in airtight plastic or parchment paper to maintain its delicate flavor. Arugula and tomatoes can be kept in a salad container but add the balsamic reduction and olive oil only when ready to serve to prevent wilting.

Freezing

Due to the fresh nature of burrata and prosciutto, freezing is not recommended as it will compromise the texture and flavor of these ingredients. It’s best to enjoy this salad fresh for the ultimate experience.

Reheating

This salad is best served fresh and does not require reheating. If you want warm bread alongside leftovers, re-toast the sourdough just before serving to restore crispness and warmth.

FAQs

Can I use a different type of cheese in this Burrata, Prosciutto and Arugula Salad Recipe?

While burrata is ideal for its creamy texture, fresh mozzarella can be used as a substitute. However, the salad will lose some of the luscious richness that burrata provides, so the experience will be slightly different but still delicious.

How long does the balsamic reduction keep?

You can store balsamic reduction in an airtight container in the refrigerator for up to two weeks. Just warm it slightly before drizzling on the salad if it thickens too much.

Is arugula the only green that works in this salad?

Arugula’s peppery bite complements the other ingredients beautifully, but you could try baby spinach or mixed greens if you prefer a milder flavor. Keep in mind the overall balance may shift slightly.

What’s the best way to slice cherry tomatoes for this salad?

Simply wash them and cut each in half. This exposes their juicy interior, adding bursts of color and sweetness throughout the dish without overwhelming any single bite.

Can I make this salad vegan-friendly?

To make a vegan version, substitute the burrata with a plant-based creamy cheese alternative, and replace prosciutto with thinly sliced, marinated roasted vegetables or smoked tofu. The flavors will differ, but it can still be a delightful salad.

Final Thoughts

This Burrata, Prosciutto and Arugula Salad Recipe is a brilliant way to enjoy sophisticated flavors with minimal effort. The combination of creamy, salty, peppery, and sweet elements keeps every bite exciting. I encourage you to try this recipe soon—you’ll find it’s a perfect dish to elevate your everyday meals or impress guests without any stress. Once you make it, you might just find it becoming one of your go-to favorites!

Burrata, Prosciutto and Arugula Salad Recipe

Ingredients You’ll Need