This Burrata and Prosciutto Salad with Arugula is pretty hard to beat. It’s creamy and rich, with the perfect zing of freshness and acidity, and so much more. An ultra satisfying mouthful, with flavorful and fulfilling bites. You can serve it as a side dish, or even your entire meal!
We start with a base of peppery arugula. Drizzle it with olive oil, balsamic vinegar and lemon juice. Sprinkle on the salt, black pepper, lemon zest, and a dusting of fresh basil. Top it off with tomatoes, creamy burrata, prosciutto, and pan fried leeks.
This salad is fantastic. Never groan at the thought of a salad again! Keep reading to find out more about it. You can also skip to the recipe card to jump in! A quick trip to the grocery store is all you need.
The Ingredients For Burrata and Prosciutto Salad with Arugula:
The Base of the Salad:
- Arugula – Bright and peppery arugula is the perfect green base for this salad. You can use anything you prefer however, like radicchio, spinach, or spring. Nothing is going to beat arugula for this salad in our opinion!
- Prosciutto di Parma – Salty, lightly sweet and buttery. The perfect way to add protein and immense flavor to this salad.
- Burrata cheese – Rich and creamy, this burrata cheese is absolutely delicious. It’s not quite the same thing as mozzarella cheese. You could substitute for fresh mozzarella if you can’t get your hands on burrata. Creamy goat cheese (or chèvre) is also a decent substitution.
- Tomatoes – We love using fresh and sweet cherry tomatoes, cut in half. We opted for some locally grown tomatoes. The tomatoes are grown year round in a greenhouse by Mighty Vine. They are just so good! Heirloom tomatoes are also great here.
- Leeks – We fry leeks up with a pinch of salt in some olive oil. They will get nice and browned and crispy. We drizzle the infused olive oil and leeks over the top of the salad when it’s time to put it together. WOW! Leeks have such a delicate and sweet onion flavor, they pair so perfectly with this salad. These are technically optional but we highly recommend including them.
- Olive oil – Good quality extra virgin olive oil is key here for the robust flavor. Since we don’t serve this salad with a specific dressing, this is what adds a lot of flavor. If you prefer a specific dressing, feel free to try it with our honey lemon vinaigrette! We think cooking the leeks in this oil gives the salad such incredible flavor.
- Salt and pepper – We cook the leeks with just a pinch of kosher salt. The finished burrata and prosciutto salad gets sprinkled with salt and pepper. Try it with with flakey sea salt.
- Lemon juice and zest – We use a zester to dress the salad with lemon zest over top. Then, we drizzle some fresh squeezed lemon juice. Together, this is a perfect sweet and acidic balance that packs in a lot of flavor.
- Balsamic vinegar – Another element that adds some sweetness, and acidity. Not to mention the flavor complements this Italian inspired recipe perfectly.
- Fresh basil – Top it all off with some optional ribbons of sweet Italian basil. Basil is one of our favorite herbs of all time, and it pairs perfectly with everything in this salad.
- We love to also include fresh figs when they are season, for added sweetness!
What Is Burrata Cheese?
Burrata is a very soft and luscious cheese made from cow’s milk. It comes shaped in a ball, and looks similar to a ball of fresh mozzarella. Burrata cheese has a very loose texture. There are soft cheese curds with cream wrapped up inside of an outer shell made of mozzarella cheese.
Both mozzarella and burrata are born in southern Italy, but burrata is the much younger of the two cheeses! Mozzarella is a staple in many Italian dishes. Burrata is so rich and flavorful, it’s often served on its own, with a drizzle of olive oil and simple garnishes.
Burrata is the fresh, soft curds and fresh cream that are stuffed inside of mozzarella cheese scraps. This cheese was invented mostly as a way to reduce leftover mozzarella food waste, and it’s such a great invention!
What Is Prosciutto?
Prosciutto di Parma is produced in Parma, inside the Italian region of Emilia Romagna. The production itself is very unique, so it’s different than other variations of prosciutto. Prosciutto is a general term used to describe an Italian dry cured ham. It’s generally sliced up and served uncooked, although you can crisp it up and enjoy it as well.
Prosciutto di Parma is generally regarded as the top tier of prosciuttos. This food has been around since Roman times. It’s protected geographically by the location of Parma inside of the Italian region of Emilia Romagna.
The mountainous region (more specifically, the Apennine Mountains) combined with the breeze from the Adriatic Sea gives Parma a unique climate. This climate gives Prosciutto di Parma a unique depth of flavor. It’s delicately salty, sweet and buttery in flavor.
Many Italian chefs and food lovers are still learning to cure their own prosciutto. Prosciutto di Parma is the gold standard. Prosciutto di Parma is natural, and contains no additives, preservatives or any hormones. It’s aged for twice as long as other prosciuttos.
If You Love This Burrata and Prosciutto Salad, Here’s More Recipes To Try:
- Cheesy Baked Cast Iron Meatballs (Keto and Gluten Free)
- Garlic Butter Steak Bites with Lemon Zucchini Noodles
- Keto Lasagna Soup
- Top Sirloin Steak Caprese Skewers with Walnut Pesto
- Green Beans with Garlic and Lemon
- Eggplant Milanese (Gluten Free and Keto) coming to the blog very soon!
Tools We Used For This Recipe:
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How to Make Burrata and Prosciutto Salad with Arugula:
Heat oil in a cast iron skillet over medium heat. Once hot, add cleaned leeks to the skillet with a pinch of salt. Cook until golden brown, then remove the oil and the leeks from the skillet and set them aside to dress the salad later.
Start with a base of arugula. Layer on tomatoes.
Add in the burrata and prosciutto.
Add in the basil. Zest the lemon over top of the salad, followed by the juice of the lemon. Drizzle the salad with the fried leeks and infused olive oil and balsamic vinegar. Garnish with sea salt and fresh cracked black pepper.
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Until Next Time,
Briana & Chamere
Burrata and Prosciutto Salad with Arugula
- 1/4 cup extra virgin olive oil
- 1 whole leek, cleaned, white and light green parts only
- 1/4 tsp kosher salt
- 6 ounces baby arugula (about 1 package)
- 10 ounces cherry tomatoes (about 10 cherry tomatoes)
- 8 slices prosciutto
- 12 ounces burrata (about three 4-ounce balls)
- 1 tablespoon balsamic vinegar
- 1 whole lemon, juice and zest
- 0.5 ounce basil, cut into ribbons
- Heat oil in a cast iron skillet over medium heat. Once hot, add cleaned leeks to the skillet with a pinch of salt. Cook until golden brown, then remove the oil and the leeks from the skillet and set them aside to dress the salad later.
- Start with a base of arugula. Layer on tomatoes, burrata, prosciutto, and basil. Zest the lemon over top of the salad, followed by the juice of the lemon. Drizzle the salad with the fried leeks and infused olive oil and balsamic vinegar. Garnish with sea salt and fresh cracked black pepper.
- Enjoy right away.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.