Arugula Burrata Salad with Prosciutto, Pine Nuts, and Pesto Recipe
Introduction
This Arugula Burrata Salad is a fresh and flavorful combination perfect for a light lunch or appetizer. Peppery arugula is dressed with pesto and topped with creamy burrata, sweet cherry tomatoes, crispy prosciutto, and homemade croutons for a delightful crunch.
Ingredients
- 5 ounces arugula
- ¼ cup prepared pesto (plus extra for garnish)
- 8 ounces cherry tomatoes, cut in half
- 4 ounces Burrata
- 2 ounces prosciutto
- ¼ cup pine nuts
- 1 tablespoon balsamic glaze (optional)
- ¼ loaf day-old French bread, cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
Instructions
- Step 1: Preheat your oven to 425˚F. Place the cubed French bread in a large bowl and drizzle with olive oil.
- Step 2: Combine garlic powder, salt, and Italian seasoning. Sprinkle the seasoning mix over the bread cubes and toss well to evenly coat.
- Step 3: Spread the bread cubes in a single layer on a baking sheet. Bake for 10 minutes, then flip the cubes and bake for another 5 to 10 minutes until golden and crispy. Remove from oven and let cool.
- Step 4: While the croutons bake, toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes until they turn golden brown. Set aside.
- Step 5: Toss the arugula with the prepared pesto until well coated, then transfer it to a large serving platter.
- Step 6: Scatter the halved cherry tomatoes over the arugula. Break the burrata into bite-sized pieces and arrange them atop the salad.
- Step 7: Tear the prosciutto into small pieces and tuck them between the tomatoes and burrata. Sprinkle toasted pine nuts and homemade croutons over the salad.
- Step 8: If desired, drizzle the salad with balsamic glaze for a touch of sweetness and tang.
Tips & Variations
- Use day-old bread for croutons to ensure they get crispy and avoid sogginess in the salad.
- Swap pine nuts for toasted walnuts or almonds for a different nutty flavor.
- Add a squeeze of fresh lemon juice over the salad for extra brightness.
- For a vegetarian option, omit the prosciutto or replace it with roasted mushrooms.
Storage
Store leftover salad components separately in airtight containers. Croutons keep well at room temperature for up to 3 days. Assemble the salad just before serving to maintain freshness. If you have leftovers of the assembled salad, cover and refrigerate for up to 1 day. Reheat croutons briefly in the oven to restore crispiness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pesto for this salad?
Absolutely! Store-bought pesto works great and saves time while still adding fantastic flavor.
What can I substitute if I don’t have burrata cheese?
Fresh mozzarella or a soft creamy cheese like ricotta can be used as a substitute, though burrata’s rich creaminess is unique.
PrintArugula Burrata Salad with Prosciutto, Pine Nuts, and Pesto Recipe
A fresh and flavorful Arugula Burrata Salad featuring peppery arugula tossed in pesto, sweet cherry tomatoes, creamy burrata cheese, savory prosciutto, toasted pine nuts, and homemade crispy French bread croutons, all brought together with a drizzle of balsamic glaze. This salad offers a delightful texture contrast and a perfect balance of flavors, ideal for a light lunch or elegant starter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Italian
Ingredients
Salad Ingredients
- 5 ounces arugula
- ¼ cup prepared pesto (plus extra for garnish)
- 8 ounces cherry tomatoes, halved
- 4 ounces Burrata cheese
- 2 ounces prosciutto
- ¼ cup pine nuts
- 1 tablespoon balsamic glaze (optional)
Croutons
- ¼ loaf day old French bread, cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
Instructions
- Prepare the French bread croutons: Preheat your oven to 425˚F (220˚C). In a large bowl, place the cubed day-old French bread and drizzle with olive oil. Sprinkle the garlic powder, salt, and Italian seasoning over the bread cubes, then toss well to evenly coat each piece with the seasoning and oil.
- Bake the croutons: Spread the seasoned bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 10 minutes, then flip the cubes and continue baking for another 5 to 10 minutes or until the croutons are golden and toasted to your desired level. Remove from the oven and set aside to cool.
- Toast the pine nuts: Using a dry skillet over medium heat, toast the pine nuts for 3 to 4 minutes. Stir frequently until they turn golden brown and fragrant. Remove from heat and set aside.
- Toss the arugula: In a large mixing bowl, toss the fresh arugula with ¼ cup of prepared pesto until the leaves are well coated. Transfer the tossed arugula onto a large serving platter as the base of the salad.
- Add tomatoes and burrata: Evenly sprinkle the halved cherry tomatoes over the arugula. Then gently break the burrata cheese into bite-sized pieces and arrange them over the salad, distributing evenly for visual and flavor appeal.
- Add prosciutto and toppings: Tear the prosciutto into small, bite-sized pieces. Nestle them among the tomatoes and burrata on the salad. Scatter the toasted pine nuts and cooled croutons over the top.
- Finish with balsamic glaze: Drizzle the salad with balsamic glaze if desired to add a tangy-sweet finish. Optionally, garnish with additional pesto for extra flavor and presentation. Serve immediately for the best texture and taste.
Notes
- Use day-old French bread for the best croutons that hold their crunch.
- To make the salad vegetarian, omit the prosciutto or replace with roasted mushrooms.
- Balsamic glaze adds a nice sweetness but is optional if you prefer a simpler salad.
- Toast pine nuts carefully as they can burn quickly.
- Use fresh burrata for a creamy, rich texture.
- You can prepare the croutons a day ahead and store in an airtight container for convenience.
Keywords: Arugula Burrata Salad, Pesto Salad, Italian Salad, Burrata Cheese Salad, Homemade Croutons, Cherry Tomato Salad, Prosciutto Salad
