Description
A fresh and flavorful Arugula Burrata Salad featuring creamy burrata cheese, savory prosciutto, sweet cherry tomatoes, and crunchy toasted pine nuts, all tossed in a simple balsamic and olive oil dressing. Perfect as a light lunch or elegant appetizer.
Ingredients
Scale
Salad
- 4 cups fresh arugula (about 100g)
- 1 cup cherry tomatoes (halved)
- 8 oz burrata cheese
- 4 oz prosciutto (thinly sliced)
- ¼ cup pine nuts (toasted)
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
Instructions
- Prepare vegetables: Wash arugula thoroughly under cold water and pat dry well to remove excess moisture. Halve the cherry tomatoes evenly to enhance their flavor and texture in the salad.
- Toast pine nuts: Heat a dry skillet over medium heat. Add pine nuts and toast, stirring frequently, for about 3-4 minutes until they turn golden brown and release a nutty aroma. Remove from heat and set aside to cool.
- Combine salad ingredients: In a large serving bowl, mix the arugula and halved cherry tomatoes gently to distribute evenly. Tear the burrata cheese into bite-sized pieces and add it delicately to the bowl to maintain its creamy texture.
- Add prosciutto: Arrange the thin slices of prosciutto on top of the salad for an appealing presentation and to keep them from wilting.
- Dress the salad: Drizzle the extra virgin olive oil and balsamic vinegar evenly over the salad, enhancing all the fresh flavors without overpowering them.
- Finish with pine nuts and serve: Sprinkle the toasted pine nuts on top for added crunch and serve the salad immediately to enjoy the freshness of all ingredients.
Notes
- For best results, use fresh burrata cheese and good-quality prosciutto.
- Toast pine nuts carefully to avoid burning; stir frequently and watch closely.
- This salad is best served immediately to prevent arugula from wilting and burrata from becoming too soft.
- You can substitute pine nuts with walnuts or almonds if preferred.
- Optional: Add a squeeze of fresh lemon juice for extra brightness.
