Spinach Arugula Salad with Burrata + Prosciutto

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

Spinach Arugula Salad with Burrata + Prosciutto

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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