Burrata and Prosciutto (Easy Salad or Appetizer Recipe)

Easy arugula prosciutto salad with all the toppings and dressing.

5 from 2 votes

Burrata and Prosciutto (Easy Salad or Appetizer Recipe)

Burrata and Prosciutto (Easy Salad or Appetizer Recipe) is a simple Italian dish built around creamy burrata, ribbons of prosciutto, peppery arugula, and a light drizzle of balsamic glaze. It’s perfect for entertaining and delivers no-cook simplicity, beautiful platter presentation, and classic Italian flavor.

Prep Time10

Cook Time0

Total Time10

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 72kcal

Author: Jami Powell

Equipment

Large Serving platter
Small spoon for drizzling glaze
Knife for opening burrata if desired

Ingredients

5 ounces fresh arugula
8 to 10 burrata balls 2 ounces each
8 to 10 thin slices prosciutto
2 tablespoons extra virgin olive oil
1 to 1½ tablespoons of balsamic glaze
Flaky sea salt optional
Freshly cracked black pepper

Optional for Serving

Caper Berries with Stems
Toasted crostini or grilled bread

Instructions

Spread the arugula across a large platter, creating a generous but loose bed of greens. Drizzle 1 tablespoon olive oil over the arugula and gently toss it directly on the platter so the leaves are lightly coated.
Place the burrata balls evenly across the platter, allowing them to settle naturally into the greens. Distribute them so each section of the platter includes cheese.
Take each slice of prosciutto and fold it into soft ribbons or loose waves. Scatter the ribbons around the platter, tucking them between the burrata and arugula.
Drizzle the remaining olive oil lightly over the burrata. Finish with thin ribbons of balsamic glaze, focusing primarily on the cheese and prosciutto.
Season lightly with flaky sea salt, if desired, and freshly cracked black pepper. Serve immediately with crostini or grilled bread.

Notes

Cooking Notes

This dish works best when the burrata is slightly softened before serving. Allow the cheese to sit at room temperature for about 10 minutes so the interior becomes creamy and spreadable.

Tips for Best Results

Let burrata sit briefly at room temperature for the best texture.
Use high-quality olive oil for finishing the platter.
Add balsamic glaze lightly so the cheese remains the focus.
Scatter ingredients naturally so the platter looks abundant.

How to Know It’s Ready

The platter is ready when the burrata is evenly distributed across the greens and the prosciutto ribbons are lightly draped throughout. The final drizzle of olive oil and balsamic glaze should lightly coat the ingredients without pooling on the platter.

Nutrition