Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto

A round plate of green arugula, chunks of white burrata cheese, roasted purple grapes and prosciutto. Two gold spoons are above the plate and some torn chunks of bread are beside the plate.

5 from 33 votes

Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto

Sweet grapes, salty prosciutto, peppery arugula and creamy burrata combine for this ridiculously delicious salad. With minimal prep and 20 minutes of roasting time, this salad comes together quick and easy. This make 4 generous servings.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Salad

Cuisine: American, Italian

Keyword: Arugula Burrata Salad, Caprese Salad, Prosciutto Salad

Servings: servings

Calories: 482kcal

Author: Sabrina Currie

Ingredients

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

Instructions

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.

Notes

Note: Alternatively, you can toss arugula, grapes and balsamic dressing in a large bowl before serving it into individual bowls. Add ¼ each of the prosciutto and burrata cheese on top of the arugula in each bowl.

This salad is best enjoyed the day it is made. You can make the roasted grapes up to 3 days ahead and store in the fridge in airtight containers. Bring them back to room temperature before using.

Nutrition