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!
Servings: 4 people
Calories: 500kcal
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 whole leek, cleaned, white and light green parts only
- 5 ounces baby arugula (about 1 package)
- 10 ounces cherry tomatoes (about 10 cherry tomatoes)
- 8 slices prosciutto
- 16 ounces burrata (about 2 eight-ounce balls)
- 1 tablespoon balsamic vinegar
- 1 whole lemon, juice and zest
- 0.5 ounce basil, cut into ribbons
- kosher salt and black pepper to taste
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.
- Start by seasoning the arugula base with some of the lemon zest, lemon juice, balsamic vinegar, salt, and 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.
- 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