Burrata Arugula Salad with Pears and Prosciutto

featured image burrata and arugula salad

Burrata Arugula Salad with Pears and Prosciutto

Good quality, simple ingredients combine in the best ways to make this easy arugula burrata salad. Creamy cheese and peppery baby arugula are the stars of this salad that is perfect as a side dish for dinner parties or the main attraction for a well planned lunch.

Course Salad, Salads, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings Servings

Calories 261kcal

Author Diana Reis

Equipment

Cutting Board
Chef's Knife
Mixing bowl
Serving Platter or Salad Bowl
Salad Tongs

Ingredients

8 Ounces Arugula washed and dried, approx. 5 cups
4 Ounces Burrata
1 Pear thinly sliced
2 Ounces Prosciutto sliced
¼ Cup Red Onions thinly sliced
2 Tablespoon Pistachios shelled chopped
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Balsamic Vinegar drizzle over the top
Kosher Salt to taste
Black Pepper to taste

Instructions

Start by making a simple vinaigrette of apple cider vinegar and extra virgin olive oil in a medium bowl.
Add arugula to the bowl and toss with the dressing until all of the greens are glossy and well coated with
Then, build your salad on a large platter or serving plate.
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 the outer shell of the cheese and expose the creamy curds inside.
Finally, sprinkle chopped pistachios over the top and drizzle with good balsamic.
Serve alongside your favorite main dish.

Notes

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, walnuts, or even pine nuts 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.

Nutrition