A perfect recipe for spring or fall, this easy arugula burrata salad with oven roasted grapes is perfect as a starter, side dish or light main meal. Peppery arugula and creamy burrata cheese come together with juicy roasted grapes, balsamic vinegar and salty prosciutto for a crazy delicious salad. This easy salad makes a beautiful centerpiece for any meal. (Naturally gluten free.)
Why I Love This Recipe
I love arugula. It grows easily and is one of the first salad greens to pop up in my garden in the spring. It takes a break through the heat of summer and comes back in the fall. The plant that keeps on giving.
Burrata too, is a favorite ingredient and the sweet, creamy flavor pairs so well with spicy arugula. Grapes get extra rich and juicy after a quick roast in the oven and prosciutto adds that perfect salty finish.
This is one of my favorite salads to serve to company at the beginning of a meal. Along with some delish fresh bread, of course! If I am dining alone (or with my daughter), this burrata salad recipe is our main course.
When these fresh ingredients are in season, this is hands down, my favorite salad. Arugula is usually best in the spring and fall and local, juicy grapes are an autumn treat.
- Burrata - This fresh Italian cheese is unique and tasty ball of fresh mozzarella. With a smooth, fresh mozzarella outer shell, when cut open, it oozes with fresh, creamy cheese curds. (This soft cheese is so good sprinkled with a little sea salt and pepper and a drizzle of olive oil. Serve it with crusty bread to scoop up all the ooey, gooey curds.) These fresh mozzarella balls are a luxury with a price tag to match, but I promise you, it is worth the splurge.
- Arugula - Also known as rocket, it's easy to find in grocery stores and even easier to grow if you have the space. This flavorful green is a versatile staple in my kitchen for both salads and cooked dishes. I love to stir a little into soup or pasta dishes.
- Grapes - I love to use a red, seedless table grape for this recipe but you can use any grapes you have. Roasting is the perfect way to add extra rich and juicy flavor that compliments the creamy, spicy, salty and crisp flavors and textures of this salad.
- Prosciutto - Thin, melt on your tongue pieces of prosciutto add the perfect salty balance to the whole thing. Another classic Italian ingredient, it is cured and sliced paper thin. It is perfect in this recipe, rounding out all the flavors. Get freshly sliced prosciutto or find prepackaged slices in the deli section of the grocery store.
- Balsamic - Staying with the Italian theme, I love the sweet depth of flavor from balsamic vinegar in the dressing. A simple olive oil and balsamic vinegar dressing pairs perfectly with fresh burrata cheese. With just 2 main ingredients in the dressing, choose good quality oil and vinegar because you will be able to taste the difference in this recipe.
See recipe card for amounts.
Substitutions and Variations
We're a long way from a classic Caprese salad with this burrata arugula salad, and I think that's a great thing. Want to change it up even more? Add or substitute one of these ingredients to this mozzarella cheese salad!
- Pickled Onions - For a little extra tang, I love to add ½ cup of pickled red onions. A perfect addition that can be made ahead.
- Olives - A garnish of your favorite olives is a tasty little boost of salinity. My favorites are Moroccan, Kalamata or cerignola olives.
- Nuts - Adding a little crunch makes a tasty variation. Toasted and coarsely chopped crunchy pistachios, almonds, pecans or whole pine nuts are great additions to this arugula salad.
- Salad greens - Peppery baby arugula or stronger Italian arugula are both great in this salad but if you can't find them, feel free to use other hearty greens. A mixture of soft baby mustard greens, kale and spinach work well or go mild with spring mix greens.
- Fresh Herbs - No basil? No problem. Fresh mint or parsley work well as do feathery fennel fronds.
- Fruit - I love to cook seasonally and when there aren't grapes available, other fresh fruit like ripe figs, juicy peaches, luscious strawberries, and sweet cherry tomatoes work well in this salad. Roast halved peaches and whole cherry tomatoes the same as you would the grapes. For strawberries and halved figs, roast for just 15 minutes. Fresh berries like raspberries, blueberries, or blackberries should be used fresh, without cooking them and they make a wonderful summer salad.
When finishing a dish like this, I often add a sprinkle of crunchy salt. I love crystals of sea salt but kosher salt is another good option. A few fresh grinds of black pepper add a little extra fragrant flavor to finish it too. These small touches help take this simple arugula salad to the next level.
Arugula burrata salad is best enjoyed the day it is made. You can make the roasted grapes and the salad dressing up to 3 days ahead and store in the fridge in airtight containers. Bring them back to room temperature before using.
Step By Step Instructions
Step 1. Preheat oven to 350'F. Place grapes in a small roasting pan or on a baking sheet. Drizzle with 1 tablespoon of olive oil and place in the oven.
Step 2. Roast for 20-25 minutes until juices starting to burst out and grapes are softer. Remove from oven and set aside to cool while you make the rest of the salad.
Step 3. Add balsamic vinegar, remaining olive oil, salt and pepper to a jar with a lid and shake well or whisk dressing in a small bowl.
Step 4. Once shaken well, the dressing will look slightly creamy and thickened.
Platter Assembly: To assemble the salad, arrange arugula on a large platter. Slice burrata carefully in quarters and place it so the soft curds are up.
Tuck prosciutto pieces equally around the salad. Pull the grapes off the stems and scatter over the salad, leaving some in small bunches of 3 for a pretty garnish.
Drizzle with balsamic vinaigrette, sprinkle a little extra sea salt, pepper and olive oil over the burrata if you wish, and scatter the basil leaves over top.
Individual Bowl Assembly: Alternatively, you can toss arugula, grapes and balsamic dressing in a large salad bowl before serving it in individual bowls. Add ¼ each of the prosciutto and burrata cheese on top of the arugula in each bowl.
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More Great Salad Recipes
Fresh salads with garden ingredients and lots of flavor are my jam. Great as a starter, side dish or a main course, these are a delicious and satisfying way to get your fruits and veggies in!
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it. Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto
- 6 c Arugula
- 1 ½ c Red Grapes
- 1 ball Burrata Cheese 250 grams = one regular size ball of cheese or 1 cup
- 8 slices Prosciutto approximately 120 grams
- 20 Fresh Basil Leaves or a small handful
- 2 tablespoon Balsamic Vinegar
- 5 tablespoon Extra Virgin Olive Oil divided
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- Preheat oven to 350'F. Place grapes in a small roasting pan or on a baking sheet. Drizzle with 1 tablespoon of the olive oil, place in oven and roast for 20-25 minutes until juices starting to burst out and grapes are softer. Remove from oven and set aside.
- To make the balsamic olive oil dressing, whisk vinegar, 6 tablespoon olive oil, salt, and pepper together in a small bowl or add to a jar with a lid and shake well.
- To assemble the salad, arrange arugula on a large platter. Slice burrata carefully in half and place it so the soft curds are up, with the outer mozzarella shell holding them in. Slice each half again to make quarters and gently arrange them in the salad greens with the curds up so they don't spill out before serving.
- Cut each slice of prosciutto in half and tuck the pieces equally around the salad. Pull the grapes off the stems and scatter over the salad, leaving some in small bunches of 3 for a pretty garnish.
- Drizzle with the balsamic vinaigrette, sprinkle a little extra sea salt, pepper and olive oil over the burrata if you wish, then scatter basil leaves over top.
- Serve with spoons to easily lift the burrata into each bowl.