I really like making fancy salads at home. If you do too, you’ll love our list of easy green salads. There are ideas for recipes like a bacon and blue cheese salad, peach and arugula salad, and maroulosalata, which is a traditional Greek salad.

Cherry Arugula Salad With Burrata And Prosciutto Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Prosciutto – The salty meat adds a nice balance to the salad. You want the thin sliced prosciutto, not a large chunk of meat.
• Arugula – The peppery green is the perfect foil for the sweet cherries.
• Olive oil – This is the base of your vinaigrette dressing, so you want to use a high quality olive oil.
• White balsamic vinegar – This adds a nice sweetness to vinaigrette. If you don’t have this, apple cider vinegar could work, but I haven’t tried that. We don’t suggest traditional balsamic vinegar because it’s too tart.
• Salt – This helps to bring out the flavors in the vinaigrette.
• Burrata cheese – Fresh burrata adds a creaminess to the salad. If you can’t find it, you can substitute stracciatella cheese, which is sometimes labeled as “burrata filling” in grocery stores. It’s the creamy inside of the burrata cheese.
• Cherries – We suggest fresh cherries. Frozen cherries will work if you can’t get fresh ones, but you need to thaw them completely first.
• Orange balsamic glaze – This complements the sweet cherries so well while adding a sweet, rich flavor to the salad. You can find this premade glaze in some grocery stores. If you can’t find orange, regular balsamic glaze will work. You cannot substitute balsamic vinegar because it’s not thick enough.

How To Make Cherry Arugula Salad With Burrata And Prosciutto:

Cut the prosciutto into small pieces.

I do this with kitchen scissors. It’s much easier to cut the prosciutto with scissors than with a kitchen knife. Plus, the pieces don’t need to be uniform in size, so this is fine.

Cook the prosciutto pieces in a small skillet over medium heat on the stove for about five minutes until it gets crispy. Set it aside to cool.

Quick note: You don’t need to add any oil to the pan when you cook these. They’ll crisp up without it. They also don’t leave behind any fat or oil that needs to be drained.

Put the arugula onto a serving tray.

Add the olive oil, white balsamic vinegar, and salt to a small bowl.

Whisk until the ingredients are combined to make a homemade vinaigrette.

Pour the vinaigrette over the arugula.

Gently toss the arugula to make sure it’s evenly coated.

Break apart the burrata and evenly distribute it around the arugula.

Quick note: This is much easier if you let the burrata sit at room temperature for about 20 minutes first.

Allowing it to warm means the stracciatella cheese, which is the creamy cheese in the center of the burrata, is softer and creamier than if you use the cheese straight from the refrigerator.

Cut the cherries in half and remove the pits.

I wish I could tell you there was an easy way to do this without a cherry pitter, but there’s not. I will warn you, though, cherry juice is very messy and can stain your clothing, so be very careful when you’re making this.

Place the cherries on top of the arugula.

Personally, I place them upside down because it looks prettier, but it doesn’t really make a difference taste wise.

Sprinkle the crispy prosciutto around the salad.

You want to do your best to spread all the ingredients evenly so that when you serve it, every serving gets a bit of everything.

Finish with a drizzle of orange balsamic glaze across the entire salad.

Cherry Arugula Salad With Burrata And Prosciutto: Frequently Asked Questions