Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
482 kcal
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Course
Main Course, Salad, Appetizer
Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto
Description
Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto features a bed of fresh arugula topped with quarters of burrata cheese, roasted red grapes, and ribbons of prosciutto. Roasting the grapes softens them and releases their juices, adding a subtle caramelized sweetness to the salad. The burrata provides a creamy, delicate texture, while the prosciutto adds a salty, savory contrast. Dressed in a simple balsamic vinegar and olive oil vinaigrette seasoned with salt and pepper, the salad offers a balance of flavors and textures that is both refreshing and satisfying.
Preparation involves roasting grapes at 350°F until they soften, then assembling the salad by arranging arugula, placing burrata pieces carefully to keep their soft curds intact, and distributing prosciutto slices and grapes throughout. The dressing is whisked together separately and drizzled over just before serving to preserve the freshness of the greens.
This salad is best enjoyed the same day to preserve the texture of the greens and cheese. It can be served as a light lunch or appetizer and pairs well with crusty bread or as part of a composed meal. The combination of roasted grapes and fresh herbs like basil adds a seasonal twist that highlights the flavors of summer or early fall.
The roasted grapes can be prepared up to three days in advance and refrigerated in airtight containers; bring them back to room temperature before adding to the salad for the best flavor and texture. The salad can also be assembled by tossing arugula, grapes, and dressing together and topping each serving with portions of burrata and prosciutto for convenience.
Ingredients
- 6 c arugula
- 1 ½ c red grape
- 1 ball burrata cheese 250 grams = one regular size ball of cheese or 1 cup
- 8 lices prosciutto approximately 120 grams
- 20 basil or a small handful, fresh leaves
- 2 tablespoon balsamic vinegar
- 5 tablespoon extra virgin olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
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
- Roast grapes up to 3 days ahead; store refrigerated in airtight containers and serve at room temperature for best taste.
- To serve individually, toss arugula, grapes, and dressing, then add portions of burrata and prosciutto on top.
- Enjoy this salad the day it is made to maintain freshness and texture of ingredients.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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