Inspired by our recent trip to Italy, where we savored fresh, seasonal dishes bursting with flavor, this Burrata, Prosciutto and Arugula Salad recipe is a perfect way to bring a taste of the Mediterranean to your table.
This elegant summer lunch combines creamy burrata, delicate Prosciutto di Parma, peppery arugula, and sweet cherry tomatoes, all drizzled with a balsamic reduction and served with crusty sourdough toast. It’s simple, sophisticated, and sure to impress!
Burrata, Prosciutto and Arugula Salad Recipe: An Elegant Summer Lunch
This salad is a celebration of high-quality ingredients. Burrata is a luxurious Italian cheese made from mozzarella and cream, with a soft, creamy center that oozes when cut. Prosciutto di Parma, a premium dry-cured ham from Italy’s Emilia-Romagna region, is thinly sliced and prized for its delicate, salty-sweet flavor. Paired with vibrant arugula, juicy cherry tomatoes, and a tangy balsamic reduction, this dish is light yet indulgent, making it an ideal summer lunch for entertaining or a special treat at home.
Ingredients for Burrata, Prosciutto and Arugula Salad
Here’s what you’ll need to serve 4:
- 5 oz fresh arugula
- 8 oz burrata (2 balls, typically 4 oz each)
- 4 oz Prosciutto di Parma, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup balsamic vinegar (for reduction)
- 2 Tbsp olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 8 slices sourdough bread, toasted
- Optional: Flaky sea salt for finishing
How to Make Burrata, Prosciutto and Arugula Salad
Step 1: Prepare the Balsamic Reduction
In a small saucepan, heat the balsamic vinegar over medium heat. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until it thickens and reduces by half. Set aside to cool slightly.
Step 2: Assemble the Salad
On a large platter or four individual plates, arrange the arugula as the base. Tear the burrata into pieces and place over the arugula, allowing the creamy center to spread slightly. Drape the Prosciutto di Parma slices loosely around the burrata for an elegant presentation. Scatter the cherry tomatoes over the top. Drizzle with olive oil and the cooled balsamic reduction. Season with kosher salt, black pepper, and a pinch of flaky sea salt for extra crunch.
Step 3: Serve
Toast the sourdough bread slices until golden and crisp. Serve the salad immediately with the toast on the side, encouraging guests to scoop the creamy burrata and prosciutto onto the bread for the perfect bite.
Where to Buy Prosciutto di Parma
Authentic Prosciutto di Parma is key to this recipe’s success. Look for the Parma Crown label to ensure quality. You can find it at specialty grocers like Whole Foods, Trader Joe’s, or Italian markets such as Eataly. Online retailers like Di Bruno Bros. or Murray’s Cheese also offer high-quality Prosciutto di Parma, often pre-sliced for convenience. Check local delis or charcuterie shops for freshly cut options.
Why This Recipe Shines for Summer
This Burrata, Prosciutto and Arugula Salad recipe is a quintessential summer dish—light, fresh, and effortlessly chic. The peppery arugula and sweet tomatoes balance the richness of the burrata and prosciutto, while the balsamic reduction adds a touch of sophistication. It’s perfect for a leisurely lunch on the patio or a quick yet elegant meal for guests. Our Italian adventure taught us the beauty of letting simple, seasonal ingredients shine, and this salad embodies that philosophy.
Tips for the Perfect Salad
- Freshness Matters: Use the ripest cherry tomatoes and freshest arugula for vibrant flavor.
- Burrata Handling: Keep burrata at room temperature for 15 minutes before serving to enhance its creaminess.
- Make it Your Own: Add sliced peaches or figs for a sweet twist, or sprinkle with pine nuts for crunch.
- Prep Ahead: Make the balsamic reduction in advance and store it in the fridge for up to a week.
Bring a Taste of Italy Home
Our trip to Italy inspired this Burrata, Prosciutto and Arugula Salad recipe, capturing the essence of the fresh, seasonal dishes we enjoyed there. It’s a delightful way to elevate your summer dining with minimal effort.
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Burrata, Prosciutto and Arugula Salad
Recipe by Jason Hill – CookingSessions.comIngredients
- 5 oz fresh arugula
- 8 oz burrata 2 balls, typically 4 oz each
- 4 oz Prosciutto di Parma thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup balsamic vinegar for reduction
- 2 Tbsp olive oil
- Kosher salt and freshly cracked black pepper to taste
- 2 slices sourdough bread toasted
- Flaky sea salt for finishing
Instructions
Step 1: Prepare the Balsamic Reduction
- In a small saucepan, heat the balsamic vinegar over medium heat. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until it thickens and reduces by half. Set aside to cool slightly.
Step 2: Assemble the Salad
- On two individual plates, arrange the arugula as the base. Place a ball of burrata over the arugula. Drape the Prosciutto di Parma slices loosely around the salad for an elegant presentation. Scatter the cherry tomatoes over the top. Drizzle with olive oil and the cooled balsamic reduction. Season with kosher salt, black pepper, and a pinch of flaky sea salt for extra crunch.
Step 3: Serve
- Toast the sourdough bread slices until golden and crisp. Serve the salad immediately with the toast on the side, encouraging guests to scoop the creamy burrata and prosciutto onto the bread for the perfect bite.
Notes
- Freshness Matters: Use the ripest cherry tomatoes and freshest arugula for vibrant flavor.
- Burrata Handling: Keep burrata at room temperature for 15 minutes before serving to enhance its creaminess.
- Make it Your Own: Add sliced peaches or figs for a sweet twist, or sprinkle with pine nuts for crunch.
- Prep Ahead: Make the balsamic reduction in advance and store it in the fridge for up to a week.
