With the sun shining brightly and the warm breeze whispering through the air, it's the perfect time to celebrate the abundance of fresh ingredients that summer has to offer. And what better way to embrace the season than with a vibrant and refreshing arugula salad, adorned with the creamy goodness of burrata cheese? Say goodbye to uninspired greens and hello to a vibrant explosion of flavors with our arugula salad with prosciutto, burrata cheese, and basil. This delectable creation takes the classic arugula salad to new heights, tantalizing your taste buds with its perfect balance of peppery greens, salty prosciutto, fresh tomatoes, velvety burrata, and refreshing basil.
This delightful combination creates a symphony of flavors and textures that will leave your taste buds dancing. In this blog post, I'll guide you through the steps of crafting a mouthwatering arugula salad with burrata and a homemade dressing that will elevate your summer dining experience to new heights.
This summer salad recipe was definitely inspired by the Caprese Salad we all live on each summer.
Arugula Salad Ingredients
The ingredients for this arugula salad crossed with a Caprese salad are fresh and full of summer time flavors.
For the Arugula Salad:
- Fresh arugula
- Prosciutto, torn into smaller pieces
- Burrata cheese
- Cherry tomatoes, halved
- Fresh basil leaves, torn
- Salt and pepper
For the White Wine Vinaigrette Dressing:
- White wine vinegar
- Extra-virgin olive oil
- Dijon mustard
- Honey (optional)
- Salt and pepper
See recipe card for quantities.
How to Make Arugula Salad with Burrata and Tomatoes
This salad is more of an assembly of the salad rather than a cooking recipe. There is more to do with prepping the ingredients and the dressing.
Begin by making the vinaigrette dressing.
In a small mixing bowl, combine the white wine vinegar, Dijon mustard, minced garlic, and honey (if using). Whisk them together until the ingredients are well combined. Drizzle in the olive oil, continuing to whisk. This will help emulsify the dressing and create a smooth consistency. Finish by seasoning with salt and pepper.
Top Tips for Making this Vinaigrette:
- The honey in the recipe is optional and can be adjusted based on your preference for sweetness. It helps balance the acidity of the vinegar and mustard.
- Feel free to add additional herbs and spices to the vinaigrette, such as fresh herbs (like thyme, basil, or parsley), minced shallots, or a pinch of red pepper flakes, to customize the flavor according to your liking.
- If you prefer a creamier vinaigrette, you can add a tablespoon of Greek yogurt or mayonnaise to the recipe.
Next prepare the arugula salad:
Lay the washed arugula in a shallow bowl. Then lay the burrata, prosciutto, and tomatoes over the arugula.
Sprinkle the burrata arugula salad with salt and pepper and add in basil leaves.
Finish the arugula and prosciutto salad by drizzling the white wine vinaigrette over the top of the arugula salad and serve.
Use salad tongs or clean hands to gently toss the salad, allowing the dressing to mingle with the arugula, prosciutto, burrata, tomatoes, and basil. This step ensures that each bite is infused with the delightful medley of flavors.
Hint: Drizzle a bit of balsamic glaze over the top for an extra touch of sweetness and aesthetic appeal.
Enhancements to the Arugula Salad with Prosciutto
Change up the salad with these yummy additions and enhancements to this arugula salad.
- For added crunch and nutty flavor, sprinkle some toasted pine nuts or sliced almonds over the salad.
- To make it a heartier meal, add some cooked quinoa or roasted vegetables to the salad.
- For an extra burst of sweetness, you can add some fresh berries such as strawberries or blueberries or even cantaloupe to the salad
- For a touch of acidity, consider adding a few capers or chopped Kalamata olives.
- Croutons or crusty bread can be served alongside the salad to complement the creaminess of the burrata.
See this Antipasto Salad for another Italian salad recipe with a homemade vinaigrette.
Kitchen Equipment Must-Haves
When making a fresh salad with a homemade vinaigrette you want to have the right tools, bowls, and serving bowls for the salad. Here are some of my favorite kitchen tools.
This homemade white wine vinaigrette is a great recipe to be used for more than just salad dressing.
- Use it as a marinade for grilled vegetables, chicken, or fish.
- Toss it with cooked pasta or grains to create a flavorful salad.
- Use it as a dipping sauce for bread or raw vegetables.
If you don't have arugula or don't like this burrata salad can also be made with spring greens or spinach.
Easy Salad Recipes
Looking for other salads recipes like this? Try these:
Summer Entrée Recipes
These are my favorite dishes to make in the summer that pair perfectly with this salad:
Arugula Salad with Burrata, Prosciutto, and Basil
- 4 cups arugula
- 6 slices prosciutto
- 4 balls burrata
- 1 cup cherry tomatoes
- ¼ cup basil leaves
- Salt and Pepper to taste
White Wine Vinaigrette
- ¼ cup white wine vinegar
- ¾ cup extra virgin olive oil
- 2 tablespoons dijon mustard
- 1 clove garlic
- ½ teaspoon honey (optional)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Place the arugula in a shallow serving bowl.
- Top with the burrata cheese, torn prosciutto, and cherry tomatoes. Season with salt and pepper and place the basil leaves.
- In a small mixing bowl or jar, combine the white wine vinegar, Dijon mustard, minced garlic, and honey (if using). Whisk them together until the ingredients are well combined.
- Slowly drizzle the extra-virgin olive oil into the bowl while whisking continuously. This will help emulsify the dressing and create a smooth consistency.
- Continue whisking until the dressing is fully blended and slightly thickened. This should take around 1-2 minutes of vigorous whisking.
- Taste the vinaigrette and season it with salt and pepper according to your preference. Adjust the flavors as needed by adding more vinegar, mustard, honey, or olive oil to achieve the desired balance.
- Drizzle vinaigrette over the salad.
- May serve with croutons if not eating low carb.