Indulge in a refreshing spinach arugula salad with creamy burrata, sweet + salty prosciutto, and ripe cherry tomatoes. Ideal for warm, sunny days or dinner parties!

Two bowls and a platter of spinach and arugula salad with burrata on a red tile surface.

The Dish Details

What Makes it Special: If you’re burrata-obsessed like me, get ready to meet your new summer crush! Creamy burrata takes center stage, with crisp baby greens and salty prosciutto. Imagine cutting into that dreamy cheese and watching it ooze its magical goodness all over sweet cherry tomatoes and a tangy balsamic vinaigrette. Each bite is like a little Mediterranean vacation for your taste buds!
Perfect Timing: This is just right for a scorching summer day, when the last thing you want is a heavy meal weighing you down. It can serve as a jaw-dropping party centerpiece or your go-to weeknight dinner hero. It’s elegant enough to feel special, but easy enough to throw together in minutes.
Serving Suggestions: Serve it as a light, satisfying dinner, or let it shine as a show-stopping side dish alongside herb-marinated grilled chicken, succulent seafood, or a perfectly seared steak. Pair this beauty with a crisp, zesty white wine like a Pinot Grigio or a bright Sauvignon Blanc.

Gather Your Ingredients

I’ll discuss key ingredients here, but you’ll find the full list with measurements in the recipe card below.

Salad greens – This salad calls for equal parts baby arugula and baby spinach. Feel free to use any ratio, or one or the other!
Prosciutto – A thin sliced, dry-cured ham that is salty, sweet, and melt-in-your-mouth delicious.
Burrata – It looks like fresh mozzarella on the outside (and that outer layer is), but inside is filled with curds and cream, also known as stracciatella. I prefer to use smaller balls of burrata for this salad. I’ve found them in 4-ounce and 2-ounce sizes.
Pine nuts – Or, pignolis, are actually edible seeds. Toast them to enhance their buttery rich flavor and crisp them up.
Cherry tomatoes – Ripe, sweet, juicy tomatoes are perfect for this salad. You can incorporate their juice with the vinaigrette.
Dressing ingredients – Extra virgin olive oil, aged balsamic vinegar, Dijon mustard, minced shallot, kosher salt, and freshly ground black pepper.

If you love a burrata + tomato moment (who can blame you?), I must insist you take a peek at this skillet polenta dish with burst tomatoes and melted burrata. So dreamy!

Raw ingredients for spinach and arugula salad with burrata and prosciutto with labels.

Salad Magic in Minutes

Here’s a step-by-step guide to help you on your way.

Make the vinaigrette – Whisk together the olive oil, balsamic, Dijon, and shallot. Season to taste with salt and pepper. If there’s a lot of juice after halving the cherry tomatoes, whisk that in as well.
Assemble the salad – Toss the greens with half the vinaigrette in a large salad bowl. Tear the prosciutto into small pieces and nestle them into the greens. Add the cherry tomatoes. Arrange the burrata in the center, and sprinkle pine nuts all over. Drizzle the remaining dressing on top.
Reveal the burrata magic – Just before enjoying, slice the burrata open to reveal the gooey goodness inside. Allow it to mingle with the vinaigrette to create a creamy dressed salad!

Collage of images showing mixing and pouring salad dressing and slicing open a ball of burrata.

For The Best Burrata Experience

Selecting burrata – Burrata may come in 8, 4 and 2-ounce balls. For this salad, I would choose either 4 or 2-ounce sizes that can easily be portioned out upon serving. (Save the 8-ounce for an impressive burrata appetizer!)
Handling burrata – You don’t want to tear the outer layer of the cheese before you’re ready to serve, so handle the burrata with care. It comes packaged in brine, so carefully remove it to a paper-towel lined dish to drain.
Let it rest – The best part about burrata (besides eating it) is watching the stracciatella ooze out. It won’t do that if it’s too cold. Once removed from the brine, let it rest at room temperature for about 30 minutes for the best flavor and texture.

Make Ahead and Storage

Make ahead instructions – For easy entertaining, assemble the salad (without vinaigrette or burrata) a couple hours in advance and refrigerate. Add the vinaigrette and burrata just before serving.

Storage – If you think you’ll have leftovers, you can opt to assemble individual salads and add vinaigrette and burrata just before serving. Undressed salads can be covered, refrigerated, and enjoyed within 1 to 2 days.

A platter filled with spinach arugula salad next to some wine glasses and bowls.

More Salad Creations…

Two bowls of spinach and arugula salad with burrata on a red tile surface.

Spinach Arugula Salad with Burrata + Prosciutto

Linda Feller

Indulge in a refreshing spinach arugula salad with creamy burrata, sweet + salty prosciutto, and ripe cherry tomatoes. Ideal for warm, sunny days or dinner parties!

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Salad, Side Dish

American, Italian

4 dinner servings or 6 side salad servings

294 kcal

Ingredients

4 ounces baby arugula, washed and dried
4 ounces baby spinach, washed and dried
6 slices prosciutto
8 ounces fresh burrata, (two 4-oz balls, or four 2-oz balls)
¼ cup pine nuts, lightly toasted (marcona almonds would also work)
16 cherry tomatoes, halved, juices reserved

For the Dressing

5 tablespoons extra virgin olive oil
2 tablespoon aged balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons shallot, finely minced
kosher salt and freshly cracked black pepper to taste

Instructions

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced shallot. Season with salt and pepper to taste. (Whisk any juices left from the tomatoes into the dressing.) Set aside.
In a large salad bowl, combine the arugula and spinach. Drizzle about half the dressing over the greens and toss lightly to coat. Tear the prosciutto into bite-sized pieces and scatter over the greens. Add the halved tomatoes. Place the burrata balls in the center of the salad. Sprinkle with toasted pine nuts. Drizzle the remaining dressing over the top. Finish with a generous crack of black pepper.
Just before serving, slice open the burrata so the creamy center can mix with the salad.

Notes

The burrata should be at room temperature for best flavor and texture.
Dress the salad just before serving to keep the greens crisp.
For easy entertaining, assemble the salad (without vinaigrette or burrata) a couple hours in advance and refrigerate. Add the vinaigrette and burrata just before serving.
Refer to the full post for additional burrata tips.

Nutrition

no cook, spring, summer

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