Burrata Arugula Salad (2024)

With an irresistible combination of flavors and textures, Burrata Arugula Salad is unique, fresh, and absolutely delicious! Juicy cherry tomatoes and peppery arugula mingle with flavorful pesto, then they’re topped with bites of creamy burrata cheese, crunchy croutons, and salty prosciutto. I especially love this arugula and burrata salad in the summer months (but to be honest, I crave it all year long)!

I love a good caprese salad. The juicy tomatoes, fresh basil, and creamy mozzarella are made for each other! This Burrata Arugula Salad takes inspiration from the tomato-basil-mozzarella combo, but raises the bar – big time.

We’ve got arugula tossed with pesto for tons of flavor, then cherry tomatoes enter the scene. From there, this superstar salad is topped with torn bites of burrata cheese and golden homemade croutons. Then it’s sprinkled with pine nuts, prosciutto, a little more pesto for good measure, and a drizzle of reduced balsamic if you like. Yum!

This burrata and arugula salad is beautiful – and totally special occasion worthy. So keep it in mind for your next party! But honestly, it makes an incredible and easy lunch or family dinner side dish, too.

Why I LOVE this recipe!

• Gorgeous – The colors of the ingredients make the most stunning salad.
• Easy – This salad is truly easy to make! Just bake your croutons and assemble your ingredients. The only chopping you’ll do is cutting up your bread for the croutons and slicing your cherry tomatoes in half. So simple!
• Versatile – This burrata and arugula salad is a go-to for so many occasions … potlucks, BBQs, and parties, for sure, but it’s also just a great leveled-up dinner salad for family meals. It’s great as a lunch or light dinner all on its own, too!
• The perfect summer salad – When tomatoes are in season, this salad is one of the first things on the menu – it’s so delicious with fresh-off-the-vine tomatoes! But thankfully, cherry tomatoes are often found in the grocery store year-round, so you can enjoy it in the fall, winter, and spring, too.

Ingredients + Substitutions

For the croutons:

• French bread – Ideally you’ll start with a day-old loaf (the perfect use for that leftover hunk of bread!), cut into crouton-size chunks.
  
• Olive oil – For tossing the bread cubes in before toasting. Olive oil helps the bread get golden, adds flavor, and helps the seasonings stick.
  
• Garlic powder, Italian seasoning, and salt – Seasonings for the most flavorful French bread croutons. Feel free to use more or less to taste.

For the salad:

• Arugula – Also known as “rocket,” arugula is a peppery little green that’s related to broccoli, kale, and cabbage. You can use full-grown arugula or baby arugula for this salad, your preference.
  
• Pesto – Grab your favorite variety of pesto from the grocery store.
  
• Cherry tomatoes – Cut them in half for easier eating, or quarters if they’re especially large. Grape tomatoes will work, too.
  
• Burrata – You’ll want one standard-size ball of burrata cheese, about 4 ounces.
  
• Prosciutto – For a rich, salty touch that pairs so well with the crunchy croutons and sweet tomatoes.
  
• Pine nuts – Toasted, for a bit of golden crunch.
  
• Balsamic glaze – It’s not strictly necessary, but a sweet drizzle of balsamic glaze takes this salad over the top.

Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

• Burrata Peach Arugula Salad– Slice up some juicy peaches for a summery spin on this salad.
  
• Arugula Fig Burrata Salad– Add tender, ripe figs to this salad for a sweet addition.
  
• Beet Burrata Arugula Salad– Swap the cherry tomatoes with roasted, sliced beets (beets are an especially tasty companion for creamy burrata!)

Recipe Step by Step

I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Burrata Arugula Salad.

First, make the croutons by tossing the bread cubes in olive oil and seasonings, then baking until golden.

Place the arugula in a large bowl and add the pesto. Toss until the arugula is coated.

Arrange the arugula on a large serving platter and top with halved cherry tomatoes.

Break the burrata into pieces and arrange it over the top along with the prosciutto, pine nuts, and croutons. Drizzle with balsamic glaze (if using).

Recipe Tips

1. Make sure your arugula greens are completely dry – Blot them well with paper towels or use a salad spinner for completely dry greens. If it’s not dry enough, the pesto might not cling as well and the salad will be soggier.
   
2. For best flavor, serve the burrata at room temperature – Remove it from the fridge and let it sit at room temp for about 30 minutes before tearing into bite-size pieces for your salad.

What to Serve with Burrata Arugula Salad

This green salad pairs well with so many dishes! While it’s hearty enough to be a light meal in and of itself, it also makes an excellent side dish for chicken, beef, pork, or pasta entrees. Here are a handful of ideas to get you started.

Main Dish Ideas

• Marry Me Chicken (stovetop version) or Crockpot Marry Me Chicken
• Easy Italian Sausage Tortellini
• Chicken Caesar Sub Sandwiches

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