Arugula burrata salad

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.

5 from 13 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 452kcal

Author: Pat Nyswonger

Ingredients

Vinaigrette

⅓ cup good olive oil
¼ 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
¼ cup fresh mint leaves torn
4 4-ounce balls of burrata or mozzarella
6 slices prosciutto
¼ cup toasted sunflower seeds

Instructions

Combine all the vinaigrette ingredients in a jar and shake vigorously.
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.
Place the arugula and mint leaves in a large salad bowl and toss with a small amount of the vinaigrette.
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