Recipes › Salad › Italian Burrata and Prosciutto Salad Recipe

Italian Burrata and Prosciutto Salad Recipe

Recipe by Pedro M. A. Neves

This elegant Italian salad showcases creamy burrata cheese paired with salty prosciutto di Parma, peppery arugula, and ripe tomatoes dressed in a bright vinaigrette. The contrast between the cool, creamy burrata and crisp vegetables creates a refreshing dish that captures the essence of Italian summer cuisine. Serve as a sophisticated appetizer or light lunch that requires minimal cooking.

Ingredients

• 250g (8.8 oz) burrata cheese, chilled
• 100g (3.5 oz) prosciutto di Parma, thinly sliced
• 150g (5.3 oz) fresh arugula
• 300g (10.6 oz) heirloom or cherry tomatoes
• 30ml (2 tbsp) extra virgin olive oil
• 15ml (1 tbsp) aged balsamic vinegar
• 5ml (1 tsp) Dijon mustard
• 1 clove garlic, minced
• 5ml (1 tsp) fresh lemon juice
• 2.5ml (0.5 tsp) sea salt
• 1ml (0.25 tsp) freshly cracked black pepper
• 15g (0.5 oz) shaved Parmigiano-Reggiano

Instructions

1. Whisk together olive oil, balsamic vinegar, mustard, minced garlic, and lemon juice in a small bowl. Season with salt and pepper and set aside for 5 minutes to allow flavors to meld.

2. Wash and dry the arugula thoroughly, then arrange it as a bed on a large chilled serving platter.

3. Halve the cherry tomatoes or cut heirloom tomatoes into bite-sized wedges. Distribute them evenly over the arugula.

4. Tear the prosciutto slices into irregular 5-7 cm (2-3 inch) pieces and distribute them loosely over the tomatoes and arugula.

5. Carefully place the chilled burrata cheese in the center of the platter, leaving the creamy interior intact and slightly visible.

6. Drizzle the vinaigrette evenly over the entire salad, focusing on the greens and avoiding excessive liquid on the burrata.

7. Scatter shaved Parmigiano-Reggiano over the top just before serving.

8. Serve immediately while the burrata is still cold and the greens are crisp. Gently break open the burrata at the table and distribute its creamy interior across the salad.

Substitutions

• Replace burrata with fresh mozzarella di bufala for a firmer texture and slightly tangier flavor.
• Substitute prosciutto di Parma with speck or guanciale for different regional Italian variations.
• Use spinach or mixed greens if arugula is unavailable, though the peppery bite will be less pronounced.
• Replace balsamic vinegar with aged red wine vinegar for a sharper, more acidic dressing.

Tips

• Chill your serving platter in the refrigerator for 10 minutes before assembling to keep the salad cool longer.
• Purchase burrata from a specialty cheese counter on the day you plan to serve it for optimal creaminess and freshness.
• Add the vinaigrette just before serving to prevent the arugula from becoming wilted and soggy.
• Tear rather than cut the prosciutto to maintain its delicate texture and presentation.

This salad celebrates the simplicity and quality of Italian cuisine, where a few premium ingredients—burrata from Puglia, prosciutto from Emilia-Romagna, and San Marzano tomatoes—are allowed to shine without heavy preparation. It reflects the Italian principle of antipasti, where fresh, seasonal ingredients are presented with minimal intervention to showcase their natural flavors.

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