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
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
- 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
