Burrata & Prosciutto Salad

This Burrata & Prosciutto Salad is loaded with creamy burrata, salty prosciutto, fresh tomatoes, basil, cranberries, glazed walnuts, and finished with my favorite barrel-aged balsamic. It looks fancy...but takes about 15 minutes to throw together.

This is the salad I make when I want something that tastes a little fancy but takes about 15 minutes.

Because honestly...burrata and prosciutto do most of the work for you.

I start with arugula and spring mix, then add creamy burrata, salty prosciutto, cherry tomatoes, and fresh basil.

Then comes one of my favorite shortcuts...Fresh Gourmet Cranberries & Glazed Walnuts Salad Topping. It gives the salad a little sweetness and crunch without having to buy a bunch of separate ingredients.

And then there's the balsamic.

I use Cali Vinegar Barrel-Aged Balsamic, and it's my absolute favorite. It's one of those bottles I never let run out.

A generous drizzle over the burrata and prosciutto pulls everything together.

That's it.

Fifteen minutes...and you have a salad that's easy enough for lunch but pretty enough to serve when you have company.

Why You'll Love This Recipe

• Ready in about 15 minutes

• Creamy, salty, sweet, and tangy all in one salad

• Made with simple ingredients

• No complicated homemade dressing

• Easy enough for lunch or dinner

• Pretty enough to serve when you have company

• Can be served as a light meal or alongside your favorite main dish

  
  

Helpful Kitchen Tools & Favorites...just a few kitchen basics

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• Cali Vinegar Barrel-Aged Balsamic: This is my absolute favorite balsamic and one bottle I never let run out. It's SO good drizzled over the burrata and prosciutto.

• Fresh Gourmet Cranberries & Glazed Walnuts Salad Topping: I use this when I want to add a little sweetness and crunch to a salad without buying a bunch of separate ingredients.

  
  

Ingredients

For the Salad

• 4 cups arugula

• 4 cups spring mix

• 8 ounces burrata, torn into pieces

• 4 ounces prosciutto, torn into ribbons

• 1 cup cherry tomatoes, halved

• Fresh basil leaves

• ½ cup Fresh Gourmet Dried & Sweet Cranberries & Glazed Walnuts Salad Topping

  
  

For Finishing

• Extra-virgin olive oil

• Fresh lemon juice

• Salt, to taste

• Freshly cracked black pepper, to taste

• Cali Vinegar Barrel-Aged Balsamic, for drizzling

  
  

How to Make Burrata & Prosciutto Salad

1. Start With the Greens

Add the arugula and spring mix to a large serving platter.

I like using a platter instead of a deep salad bowl for this one. It keeps all the good stuff right on top instead of disappearing to the bottom.

2. Add the Prosciutto & Burrata

Tear the prosciutto into ribbons and scatter it over the greens.

Gently tear the burrata into pieces and arrange it throughout the salad.

Don't worry about making it perfect...this salad is supposed to look a little rustic.

3. Add the Tomatoes & Basil

Scatter the halved cherry tomatoes over the salad.

Add fresh basil leaves throughout.

4. Add the Sweet & Crunchy Stuff

Sprinkle the Fresh Gourmet Cranberries & Glazed Walnuts Salad Topping over everything.

The cranberries add a little sweetness and the glazed walnuts give it the perfect crunch.

5. Finish and Serve

Drizzle the salad with extra-virgin olive oil and a squeeze of fresh lemon juice.

Season lightly with salt and freshly cracked black pepper.

Then finish everything with a generous drizzle of barrel-aged balsamic.

Serve right away.

Make It Your Own

• Add fresh peaches or nectarines when they're in season.

• Use fresh garden tomatoes instead of cherry tomatoes.

• Add sliced avocado for even more creaminess.

• Add thinly sliced red onion for a little bite.

• Use toasted walnuts or pecans if you don't have the cranberry and walnut salad topping.

• Serve it with toasted baguette slices or crostini.

• Add a little extra burrata...I'm certainly not going to talk you out of that.

  
  

What to Serve With It

This Burrata & Prosciutto Salad makes a great light lunch on its own, especially with some crusty bread.

For dinner, serve it alongside grilled chicken, steak, pasta, or pizza.

It's also a great salad for company because it looks impressive without requiring much work...my favorite kind of recipe.

Storage & Leftovers

This salad is definitely best served fresh.

If you're making it ahead, prep the greens, tomatoes, basil, and other toppings separately.

Wait to add the burrata, olive oil, lemon juice, and balsamic until you're ready to serve.

Once the salad is dressed, the greens will start to wilt, so I wouldn't assemble the whole thing too far in advance.

Frequently Asked Questions

What is burrata?

Burrata is a fresh Italian cheese with a mozzarella exterior and a soft, creamy center. When you tear it open, the creamy filling is what makes it so good in this salad.

Can I use fresh mozzarella instead of burrata?

Absolutely. Fresh mozzarella will work if you can't find burrata. It won't have quite the same creamy center, but it will still be delicious.

Can I make Burrata & Prosciutto Salad ahead of time?

You can prep most of the ingredients ahead of time, but wait to add the burrata and dress the salad until you're ready to serve.

What can I use instead of the cranberry and glazed walnut salad topping?

You can use dried cranberries with toasted walnuts or pecans. Another sweet and crunchy salad topper would work too.

What balsamic do you use?

I use Cali Vinegar Barrel-Aged Balsamic. It's my absolute favorite and one bottle I never let run out. I especially love it with the creamy burrata and salty prosciutto.

Can I serve this as a main dish?

Absolutely. It's perfect for a light lunch or dinner. Add some crusty bread on the side and you're good to go.

Complete the Meal

Serve this Burrata & Prosciutto Salad with a few favorites from The Schmidt Table:

• Creamy Pesto Sausage Pasta with Burrata

• Rosemary Garlic Chicken with Arugula & Spinach Salad

• Fresh Rosemary Garlic Bread

  
  

A Few Final Thoughts

This is one of those recipes that proves you don't have to do much to make something really good.

Creamy burrata, salty prosciutto, fresh greens, tomatoes, basil, a little sweetness and crunch...then that balsamic drizzled over everything.

That's it.

And somehow it looks like you tried really hard.

I'll take that kind of recipe any day.

If you make this Burrata & Prosciutto Salad, I'd love to hear what you think. Leave a comment below and let me know if you added anything of your own!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.