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Arugula Burrata Salad with Prosciutto, Pine Nuts, and Pesto Recipe

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★★★★★

4.5 from 133 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookwithyana.com/arugula-burrata-salad-with-prosciutto-pine-nuts-and-pesto-recipe/