Arugula Burrata Salad with Prosciutto, Pesto, and Toasted Pine Nuts Recipe
Introduction
This Arugula Burrata Salad is a fresh and flavorful dish packed with peppery greens, creamy cheese, and crunchy homemade croutons. It’s easy to prepare and perfect for a light lunch or elegant starter.
Ingredients
- 5 ounces arugula
- ¼ cup prepared pesto (plus extra for garnish)
- 8 ounces cherry tomatoes, halved
- 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 the oven to 425˚F. In a large bowl, toss the cubed bread with olive oil, garlic powder, salt, and Italian seasoning until evenly coated.
- Step 2: Spread the bread cubes on a baking sheet in a single layer. Bake for 10 minutes, then flip and bake for another 5 to 10 minutes until golden and crispy. Remove and let cool.
- Step 3: While the croutons bake, toast the pine nuts in a skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown. Set aside.
- Step 4: In a large bowl, toss the arugula with the pesto until well coated. Transfer the dressed arugula to a serving platter.
- Step 5: Scatter the halved cherry tomatoes evenly over the arugula.
- Step 6: Break the Burrata into bite-sized pieces and arrange on top of the salad.
- Step 7: Tear the prosciutto into small pieces and tuck them between the tomatoes and Burrata.
- Step 8: Sprinkle the toasted pine nuts and cooled croutons over the salad. Finish with a drizzle of balsamic glaze if using, and a little extra pesto for garnish.
Tips & Variations
- Use day-old or slightly stale bread for croutons to achieve the best crunch.
- You can substitute pine nuts with toasted walnuts or almonds for a different flavor.
- For a vegetarian option, omit the prosciutto or replace it with marinated mushrooms.
- If balsamic glaze isn’t available, a drizzle of balsamic vinegar or lemon juice works well.
Storage
Store leftover salad components separately if possible to keep textures fresh. Keep croutons in an airtight container at room temperature for up to 3 days. The assembled salad is best eaten immediately; however, you can refrigerate leftovers for up to 1 day and add fresh croutons before serving. Reheat croutons in the oven to restore crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of cheese instead of Burrata?
Yes, fresh mozzarella or soft goat cheese can be good substitutes, though Burrata adds a rich creaminess that is especially delightful in this salad.
How do I make pesto at home?
Pesto is made by blending fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil until smooth. You can find many simple recipes online or use a store-bought version for convenience.
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Arugula Burrata Salad with Prosciutto, Pesto, and Toasted Pine Nuts Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A fresh and vibrant Arugula Burrata Salad featuring peppery arugula tossed in pesto, juicy cherry tomatoes, creamy burrata cheese, savory prosciutto, crunchy pine nuts, and homemade garlic-seasoned croutons, all balanced with a drizzle of balsamic glaze for a perfect light meal or appetizer.
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, toss the cubed day-old French bread with olive oil. Mix the garlic powder, salt, and Italian seasoning together, then sprinkle evenly over the bread cubes. Toss again to coat all pieces thoroughly.
- 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 bake for an additional 5 to 10 minutes until they are golden brown and crispy. Remove from the oven and let them cool.
- Toast the Pine Nuts: Heat a skillet over medium heat and toast the pine nuts for 3 to 4 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.
- Toss the Arugula with Pesto: Place the arugula in a large bowl and add the ¼ cup of prepared pesto. Toss gently to coat the leaves evenly with the pesto, then transfer the dressed arugula to a large serving platter.
- Add Cherry Tomatoes and Burrata: Scatter the halved cherry tomatoes over the arugula. Break the burrata cheese into bite-sized pieces and arrange them carefully on top of the salad.
- Add Prosciutto and Pine Nuts: Tear the prosciutto into small pieces and nestle them among the tomatoes and burrata on the salad. Sprinkle the toasted pine nuts evenly over the entire salad.
- Add Croutons and Finish: Top the salad with the homemade croutons for added crunch. Drizzle with balsamic glaze if using, and add extra pesto as a garnish for a vibrant finish. Serve immediately.
Notes
- Use day-old French bread for the best texture in croutons.
- Drain excess liquid from burrata before adding to avoid soggy salad.
- For a vegetarian version, omit the prosciutto.
- Prepare the croutons ahead and store in an airtight container for up to 2 days.
- Balsamic glaze is optional but adds a nice sweet tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Keywords: Arugula Burrata Salad, Pesto Salad, Italian Salad, Cherry Tomato Salad, Burrata Cheese, Prosciutto Salad, Homemade Croutons
