Burrata Caprese Salad with Prosciutto and Arugula

burrata ball on a bed of arugula with tomato and prosciutto slices and a balsamic drizzle

No ratings yet

Burrata Caprese Salad with Prosciutto and Arugula

Swap mozzarella for burrata and you'll have a delicious twist on a traditional Caprese salad. Spicy arugula, savory prosciutto, and a tangy balsamic drizzle take it up another notch, making this burrata Caprese salad a fun, elegant starter or light meal.

Prep Time10

Total Time10

Course: Appetizer, Main Course, Salad

Cuisine: Italian

Keyword: appetizer, light meal, shareable, summer

Servings:

Calories: 412kcal

Author: Chelsea Jackle, RDN

Equipment

1 large mixing bowl

Ingredients

4 oz burrata (one large ball or two smaller ones)
4 cups arugula
1 tsp extra virgin olive oil
½ tsp balsamic vinegar
¼ tsp salt
¼ tsp pepper
1 cup fresh tomatoes halved and thinly sliced (I used Roma)
3 oz prosciutto
1 tbsp pesto
1 tbsp balsamic glaze or reduction
1 handful fresh basil sliced thinly

Instructions

Drain the burrata and set it aside, letting it come to room temperature while you prepare the other ingredients.
In a large mixing bowl, add arugula, extra virgin olive oil, balsamic vinegar, salt, and pepper. Toss to coat.
Place the dressed greens on a large plate or serving dish and spread them out evenly. Arrange tomatoes in an even circle. Place a piece of prosciutto in between each tomato slice, twirling it slightly to give it a bit of height. Place the burrata in the center of the plate. Drizzle everything with pesto and balsamic reduction, then sprinkle the fresh basil on top.
Cut into the burrata and enjoy immediately! (Eat with a fork and knife or use bread as your utensil.)

Notes

Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.

Nutrition