Description
A fresh and elegant Burrata, Prosciutto, and Arugula Salad featuring creamy burrata cheese, delicate Prosciutto di Parma, peppery arugula, and juicy cherry tomatoes, all balanced with a rich balsamic reduction and served with crispy toasted sourdough.
Ingredients
Salad 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)
Dressing & Extras
- 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)
Side
- 2 slices sourdough bread (toasted)
Instructions
- Prepare the Balsamic Reduction: In a small saucepan, heat the balsamic vinegar over medium heat. Bring it to a simmer and cook for 5–7 minutes, stirring occasionally, until it thickens and reduces by half. Remove from heat and set aside to cool slightly.
- Assemble the Salad: On two individual plates, spread the fresh arugula evenly as the base. Place one ball of burrata on top of the arugula on each plate. Arrange the thin slices of Prosciutto di Parma loosely around the salad for an elegant presentation. Scatter the halved cherry tomatoes over the top. Drizzle each salad with olive oil and the cooled balsamic reduction. Season with kosher salt, freshly cracked black pepper, and finish with a pinch of flaky sea salt for added texture and flavor.
- Serve: Toast the sourdough bread slices until golden and crisp. Serve the salad immediately alongside the toast, encouraging diners to scoop the creamy burrata and prosciutto onto the bread for a delicious bite.
Notes
- Balsamic reduction can be stored in the refrigerator for up to one week and reheated gently before use.
- Use fresh burrata for the creamiest texture.
- For a dairy-free option, substitute burrata with ripe avocado slices.
- Adjust seasoning to taste, especially the flaky sea salt, to avoid over-salting.
- The salad is best served immediately to enjoy the fresh texture of the arugula and burrata.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
