This Arugula burrata salad is the perfect retort to those family members that asked you to just bring a salad to the party. While simple to put together, every ingredient of this dish is special and delicious in its own right. When put together they are a showstopper.

Peppery arugula and ripe pears are the perfect canvas for creamy burrata cheese and crisp red onion. Prosciutto adds a savory layer, while crunchy pistachios add crunch and character.

Let this salad be your go-to when you want something fresh, fast, and impressive. Whether you’re plating it for a dinner party or tossing it together for lunch, it’s a dish that always delivers.

For fresh dinner ideas, serve this Arugula Burrata salad with a Classic Shrimp Scampi, Chicken Spiedini, or Lemon Pesto Pasta.

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Ingredients
How to Make Arugula Burrata Salad
Top Tip
Substitutions
Storage
Related
📖 Recipe

Ingredients

Arugula- These greens have a delicious peppery flavor and makes a great base for sweet and creamy ingredients.
Burrata-A ball of burrata is a fresh Italian Cheese made up of two parts. The outside is a soft mozzarella filled with creamy cheese curds called stracciatella. This specialty product has risen in popularity and is now available in the deli section of most grocery stores.
Bartlett Pears- These sweet, juicy pears are a nice salad topper and are best thinly sliced or diced into bite-sized pieces.
Prosciutto-Thin slices of salty prosciutto add balance to the sweet ingredients in this dish.
Red Onions- Thinly sliced red onions are a bit sweet and add crunch and spice.
Pistachios- Chopped nuts add a crunch to finish off this salad perfectly.
Balsamic- Balsamic is a sweet vinegar that still packs a bit of a tart punch. It is both a pretty and tasty way to garnish the salad. I use this just as a garnish instead of a dressing because the sweet flavor can mask the other flavors in the dish.
Apple Cider Vinegar- This vinegar is neither too sour or too sweet. It is great for lightly dressing your greens without overpowering the other flavors in the salad.
Extra Virgin Olive Oil- Fat carries flavor and using just a bit to dress your greens will help the whole salad taste balanced.

See recipe card for quantities.

How to Make Arugula Burrata Salad

Step 1

Start by making a simple vinaigrette of apple cider vinegar and extra virgin olive oil in a medium sized mixing bowl.

Add arugula to the bowl and toss with the dressing until all of the greens are glossy and well coated with

Step 2

Spread the dressed arugula evening over the bottom of the platter.

Place sliced pears, sliced red onions, and prosciutto pieces around the greens evenly.

Next, place a ball of burrata in the center. Use a knife to pierce skin of the fresh mozzarella and expose the creamy curds inside.

Finally, sprinkle chopped pistachios over the top and drizzle with good balsamic.

Top Tip

Serve burrata at room temperature – It’s much creamier and flavorful when not straight from the fridge.

Substitutions

Nuts - instead of pistachios, any lightly salted nut like almonds, pecans, or even walnuts would add great crunch.
Pears - use apple slices or even fresh peaches for the fresh fruit taste..
Vegetarian - the prosciutto can be left off entirely, but try adding some sliced olives for saltiness and a meaty texture.

Storage

This salad shouldn't really be stored once the greens are dressed. The arugula will wilt and the pears will turn brown.

You can save some time buy washing and prepping ingredients ahead of time. You can store the individual components in airtight containers in the refrigerator.