Arugula Burrata Salad

Burrata and arugula salad arranged in a bowl with chopped peaches, torn prosciutto and pistachios.

5 from 7 votes

This summery Arugula Burrata salad features peppery arugula, creamy burrata cheese, juicy peaches, buttery pistachios and silky prosciutto with a light, tangy vinaigrette. Make it a full meal with grilled or sauteed chicken, pork or shrimp or see the notes to make it dairy-free, vegetarian or vegan.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Italian

Servings: servings

Calories: 372kcal

Author: Don Baiocchi

Ingredients

¼ cup champagne vinegar
½ cup + 2 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
freshly ground black pepper
1 peach see notes
5 ounces arugula
2 ounces prosciutto
¼ cup pistachios
8 ounces burrata cheese room temperature
flaky sea salt, if desired

Instructions

Make the dressing: whisk in a medium bowl or shake in a mason jar the vinegar, oil, salt and pepper. Taste and adjust accordingly: more vinegar to add tang, more oil to cut the tang, more salt if the flavors don't pop, more pepper if there's no kick.
Halve and pit the peaches. Slice each half into 3 wedges. Chop those wedges crosswise into smaller pieces.
In a large bowl, toss the arugula with ¾ of the dressing.
Transfer the arugula to a serving platter or bowl. Add the peaches. Tear the prosciutto into bite-sized pieces and add to the salad. Add the burrata to the platter and tear apart, draping the pieces and creamy curds over the salad. Sprinkle with the pistachios.
Drizzle with the remaining dressing, sprinkle with flaky sea salt if using, and serve immediately.

Notes

Note: The original recipe called for 2 peaches but has since been updated.

Substitutions

To make it a full meal, serve it with grilled or sautéed chicken, pork or shrimp.
Instead of peaches, you can use ripe tomatoes, plums, apricots or nectarines.
Instead of prosciutto, you can use crispy bacon.
Instead of burrata, you can use fresh mozzarella. You can also buy a block of real Parmesan and use a vegetable peeler to shave off thin slices onto the salad.
Instead of pistachios you could use any other nut or seed you like, preferably toasted first. (You can toast the pistachios but I don't really think it's necessary.)
Instead of arugula, you can use any other greens you like, such as spinach, Swiss chard or kale.
You can use another vinegar, such as white wine, red wine, apple cider or balsamic. Lemon juice would also be great.
To make it dairy-free, leave out the burrata. Add sliced avocado instead.
To make it vegetarian, leave off the prosciutto. Add pitted, halved Kalamata olives.
To make it vegan, leave off the prosciutto and burrata. Add pitted, halved Kalamata olives and sliced avocado.

Make ahead

The dressing can be made up to 2 weeks in advance and kept in the fridge. Bring to room temperature before using.

If you want to bring this salad to a potluck or picnic, prepare all the ingredients (slice the peaches, etc.). Add the greens, peaches, prosciutto and pistachios to a large, transportable bowl. Once you're ready to serve, toss the ingredients with 3/4 of the dressing, tear over the burrata and drizzle with the rest of the dressing.

Once made, the salad should be eaten immediately.

Nutrition