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A white plate full of arugula burrata salad with wooden salad tossers and a linen napkin in the background.
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5 from 1 vote

Arugula Burrata Salad

This might just be the perfect salad! With arugula, pesto, juicy cherry tomatoes, creamy burrata, and crunchy croutons, this easy salad has a just-right combination of flavors and textures .
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings: 4
Calories: 404kcal

Ingredients

  • 5 ounces arugula
  • ¼ cup prepared pesto plus extra for garnish
  • 8 ounces cherry tomatoes cut in half
  • 4 ounces Burrata
  • 2 ounces prosciutto
  • ¼ cup pine nuts
  • 1 tablespoon balsamic glaze optional

French bread croutons

  • ¼ loaf day old French Bread cut into cubes
  • 2 tablespoons Olive oil
  • ½ teaspoon Garlic powder
  • ½ teaspoon Salt
  • ½ teaspoon Italian seasoning

Instructions

To prepare the French bread croutons

  • Preheat oven to 425˚F.
  • Place the cubed bread in a large bowl and drizzle with the olive oil. Combine the seasonings and sprinkle them over the bread tossing to evenly distribute.
  • Spread the bread cubes over a baking sheet in a single layer. Bake for 10 minutes, then flip and bake for another 5-10 minutes or until they reach your desired toastiness. Remove from oven and set aside to cool.

To assemble the Arugula Burrata Salad

  • Toast the pine nuts in a skillet over medium heat for 3-4 minutes or until they start to turn golden brown.
  • Toss the arugula with the pesto to coat. Then transfer to a large platter.
  • Sprinkle the tomatoes over the arugula, then break the burrata into bite sized pieces and arrange over the salad.
  • Tear the proscuitto into small pieces and nestle them between the tomatoes and burrata cheese. Top with pine nuts and croutons. Drizzle with balsamic glaze.

Notes

Makes 2 meal sized salads or 4 side salads.
Substitutions:
  • Arugula: Baby kale may be substituted for the arugula, but the greens won't have quite as much flavor. 
  • Cherry tomatoes: Large tomatoes cut into wedges will work in place of the cherry tomatoes. 
  • French bread: Another favorite bakery bread such as Italian or sourdough will work for croutons, too.
How to Store: Once assembled, I recommend eating this salad in one sitting as it does not store very well. 
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition

Calories: 404kcal | Carbohydrates: 21g | Protein: 13g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 696mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1641IU | Vitamin C: 18mg | Calcium: 258mg | Iron: 3mg