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burrata and prosciutto arugula salad with lemon, tomatoes, fried leeks, basil, and balsamic vinegar.
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5 from 11 votes

Burrata and Prosciutto Arugula Salad

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!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 500kcal
Author: Briana

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 whole leek, cleaned, white and light green parts only
  • 5 ounces baby arugula (about 1 package)
  • 0.5 ounce basil, cut into ribbons
  • ½ teaspoon kosher salt (to taste)
  • ¼ teaspoon coarse ground black pepper (to taste)
  • 1 whole lemon, juice and zest
  • 1 tablespoon balsamic vinegar
  • 1 pint cherry tomatoes (about 10 ounces)
  • 8 slices prosciutto
  • 16 ounces burrata (about 2 eight-ounce balls)

Instructions

  • Heat oil in a skillet over medium heat. Once hot, add cleaned leeks to the skillet with a pinch of salt. Cook until golden brown, about 5-7 minutes, then remove the oil and the leeks from the skillet and set them aside to dress the salad later.
    4 tablespoons extra virgin olive oil , 1 whole leek, cleaned, white and light green parts only
  • Add arugula and some the basil ribbons with some of the lemon zest, lemon juice, balsamic vinegar, salt, and pepper.
    5 ounces baby arugula , 0.5 ounce basil, cut into ribbons, ½ teaspoon kosher salt , 1 whole lemon, juice and zest , 1 tablespoon balsamic vinegar , ¼ teaspoon coarse ground black pepper
  • Layer on tomatoes, fried leeks, and some of the infused olive oil. Now, add on the burrata, prosciutto, and basil. Garnish again and continue topping with remaining ingredients.
    1 pint cherry tomatoes , 8 slices prosciutto , 16 ounces burrata
  • Enjoy right away!

Notes

  • The pan fried leeks can be made up to 5 days in advance and stored in an airtight container in the fridge. 
  • This salad is best enjoyed right away, we don't recommend making enough for leftovers. 
  • Burrata should be eaten within 1-2 days of opening the package. 

Nutrition

Calories: 500kcal | Carbohydrates: 5g | Protein: 23g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 125mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2178IU | Vitamin C: 22mg | Calcium: 674mg | Iron: 1mg