Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto

Name: Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 c arugula; 1 ½ c red grapes; 1 ball burrata cheese; 8 slices prosciutto; 20 fresh basil leaves; 2 tablespoon balsamic vinegar; 5 tablespoon extra virgin olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
482 kcal
Course
Main Course, Salad, Appetizer
Cuisine
Italian, American

Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto

Liam Perkins

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 482kcal (24%) Carbohydrates 13g (4%) Protein 15g (30%) Fat 45g (69%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.04g Cholesterol 62mg (21%) Sodium 501mg (21%) Potassium 295mg (8%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 1281IU (26%) Vitamin C 7mg (8%) Calcium 375mg (38%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 482 kcal

% Daily Value*

Calories	482kcal	24%
Carbohydrates	13g	4%
Protein	15g	30%
Fat	45g	69%
Saturated Fat	15g	75%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Trans Fat	0.04g	2%
Cholesterol	62mg	21%
Sodium	501mg	21%
Potassium	295mg	6%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	1281IU	26%
Vitamin C	7mg	8%
Calcium	375mg	38%
Iron	1mg	6%