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Arugula Burrata Salad

The key to a great salad is finding the right balance of flavors and textures. This arugula burrata salad hits the perfect note with its mix of salty prosciutto, creamy burrata cheese, juicy, sweet peaches, and crunchy sunflower seeds. We added some fresh mint to compliment the sweet fruit and the peppery bite from the arugula. It’s a fantastic medley of flavors.

A large salad platter filled with arugula and topped with burrata, prosciutto, peaches, and sunflower seeds.

You can serve this salad as a side dish or add grilled chicken breast and eat it as a main meal along with some Dutch oven bread

Here is Why This Recipe Works

  • The arugula has a spicy, peppery flavor, which is mellowed by the creamy burrata.
  • The prosciutto adds a salty, smoky flavor that compliments the burrata and the peaches.
  • Sunflower seeds add a crunchy texture and a nutty flavor that ties everything together.
  • Sweet fruit adds a contrasting flavor to the salty prosciutto and peppery arugula. 
  • This is a great summer salad if you add fresh peaches, but you can have this any time of the year by adding seasonal fruit such as apples, pears, tomatoes, or melons.

The Ingredients

Here is a list of the ingredients you will need for this arugula salad with burrata. Scroll down to the printable recipe card for all the details. 

  • Arugula. We prefer baby arugula because it’s more tender and has a milder flavor. 
  • Burrata. Burrata is a ball of mozzarella cheese that is filled with a creamy mixture of soft cheese curds and cream. It’s a little bit like a cross between mozzarella and ricotta. You can find it at most grocery stores or substitute mozzarella if you can’t find it.
  • Prosciutto. You can substitute bacon if desired. 
  • Peaches. Apples, cantaloupe, or pears are other options that go well with this salad. 
  • Mint leaves. Fresh mint compliments the sweet fruit.
  • Sunflower seeds. Toast the seeds to bring out the nutty flavor and give them extra crunch. 

We made a light, refreshing vinaigrette with extra virgin olive oil, fresh lemon juice, honey, fresh mint, Dijon mustard, salt, and black pepper. The mint and honey compliment the fresh fruit nicely. This burrata salad would also be delicious with a simple balsamic glaze and a drizzle of good quality extra-virgin olive oil. 

Arugula, burrata, prosciutto, peaches, sunflower seeds, mint leaves, and a vinaigrette.

How to Make Our Arugula Burrata Salad

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

  1. Combine the vinaigrette ingredients in a sealed jar and shake vigorously until well combined. 
  2. Slice the fruit and place in a bowl of lemon water to prevent browning.
  3. Toss the arugula with the fresh mint leaves and a small amount of the vinaigrette. 
  4. Break the burrata balls in half and arrange them on top of the arugula, then add the rest of the ingredients. 
A closeup of an arugula salad.

Tips for Success

  • If you are using peaches, apples, or pears, lemon juice will help prevent them from getting brown and keep the salad looking fresh. 
  • This salad is best when served immediately, but it will keep in the fridge for a few hours. 
  • Use fresh, in-season fruit for the best flavor.
  • Burrata comes in a package of water, so make sure to drain it before using. Store unused burrata in the water (in an airtight container) to keep it fresh and moist. 
  • Serve the salad with some crusty bread and spread some of the creamy cheese on the bread. 

Recipe Variations

  • Replace the juicy peaches with ripe tomatoes, add thin slices of red onion, basil leaves, and use a balsamic vinaigrette dressing for a savory twist on this salad.
  • Substitute the sunflower seeds with candied pecans or almonds.
  • If you can’t find burrata cheese, you can substitute it with a fresh mozzarella ball.

Frequently Asked Questions

Can you eat the skin of burrata?

Yes, the entire ball of burrata cheese is edible, including the skin.

How long will burrata cheese last?

Fresh burrata cheese will last in the fridge for up to 5 days.

Do you serve burrata hot or cold? 

Burrata has the best texture and flavor if you serve it at room temperature. 

This arugula salad with burrata is delicious any time of year if you use in-season fruits. Creamy burrata gives the salad a lovely richness, while the peppery arugula balances it out nicely. Add some fresh mint to compliment the juicy fruit, and you’ve got a winner! 

An arugula salad with burrata and prosciutto.

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Some Other Recipes We Are Sure You Will Love:

Our Mexican corn in a cup is the way to go if you want a great salad for your next party. Serve the salad in picnic cups for an easy, portable meal. 

If you like this burrata arugula salad, try out spinach arugula salad. It is loaded with healthy ingredients and will surely be a hit! 

We paired our strawberry spinach salad with aged goat cheese and a homemade balsamic dressing. It is a simple yet elegant salad perfect for any night of the week. 

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A platter filled with an arugula salad.

Arugula burrata salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This arugula burrata salad hits the perfect note with its mix of salty prosciutto, creamy burrata cheese, juicy, sweet peaches, and crunchy sunflower seeds. We added some fresh mint to compliment the sweet fruit and the peppery bite from the arugula.

Ingredients

Vinaigrette

  • 1/3 cup good olive oil
  • 1/4 cup lemon juice or apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon Dijon mustard
  • pinch of salt and pepper

Salad

  • 1 tablespoon lemon juice
  • 2 to 3 fresh peaches (or apples, melon, or pears)
  • 5 to 6 cups baby arugula
  • 1/4 cup fresh mint leaves, torn
  • 4 (4-ounce) balls of burrata or mozzarella
  • 6 slices prosciutto
  • 1/4 cup toasted sunflower seeds

Instructions

  1. Combine all the vinaigrette ingredients in a jar and shake vigorously. 
  2. Add the lemon juice to a small bowl of cold water. Slice the peaches (or whatever fruit you are using, and place in the lemon water to prevent browning.
  3. Place the arugula and mint leaves in a large salad bowl and toss with a small amount of the vinaigrette.
  4. Slice the burrata balls in half and place them on top. Arrange the prosciutto and fruit on the salad, then scatter the sunflower seeds over the top. Serve with additional vinaigrette. 

Notes

If you don't have peaches, this salad is great with other fruit such as apples, pears, canteloupe, honeydew, or pomegranates.

Peaches, pears, and apples will turn brown when cut and exposed to air. Adding the sliced fruit to lemon water will prevent browning and help the salad stay fresh looking. If you use melon or pomegranate seeds, you don't need to dunk the fruit in lemon water.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 6mgSodium: 229mgCarbohydrates: 36gFiber: 7gSugar: 16gProtein: 9g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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This post was originally published on December 9, 2015.

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Sabrina

Thursday 10th of December 2015

What a beautiful salad! Looks perfect for the season!

Pat

Thursday 10th of December 2015

Thank you, Sabrina. It is sooo good!

John/Kitchen Riffs

Wednesday 9th of December 2015

What a lovely salad! And so seasonal -- just perfect. Love pomegranates, and they work so well in dishes like this. Really good -- thanks.

Pat

Wednesday 9th of December 2015

Thank you, John....we are taking advantage of these wonderful poms. :)

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