Today, I’m sharing an amazing burrata bowl recipe, loaded with creamy burrata cheese, arugula, prosciutto, and lots of other fresh seasonal ingredients.
Like my peach burrata salad and whipped burrata with peaches, this burrata bowl takes only 15 minutes to make, and it’s great for lunch or as an appetizer. It’s amazing!
Whenever there’s burrata involved, you can count on me being there! Just like this summer-inspired Tomato Burrata Salad, this recipe is great for using seasonal summer ingredients.
You can load up this amazing burrata bowl with your favorite ingredients or whatever you have on hand. I often make it for a quick lunch on busy weekdays. It takes no time to make and there’s zero cooking involved.
Need more bowl recipes? Try my Bang Bang Shrimp Bowl, Sweet Potato Quinoa Bowl, Chicken Teriyaki Rice Bowl, or these easy Chicken Fajita Bowl!
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Why I Love This Recipe
- For all my burrata lovers out there, this recipe is a must-make!
- Quick and easy: This fancy-looking dish comes together in just 10 minutes or less.
- Customizable: Use your favorite toppings or whatever is in season.
- Great for lunch or as an appetizer!
Ingredient Notes
This bowl is highly customizable, so feel free to use anything you’d like. Here’s how I like to build mine:
- Burrata cheese: About 1 regular-sized ball of cheese per bowl. They are about 4 ounces each. Don’t get the minis.
- Fresh arugula, tossed with fresh lemon juice, salt and pepper.
- Prosciutto slices, or a mix of your favorite cured meats.
- Cherry tomatoes: Halved or quartered.
- Other toppings: Marinated olives and artichokes and roasted red bell peppers.
- Cherries: Pitted fresh cherries. Or other seasonal fruits, such as melons, peaches, or beries.
- Baguette slices or similar bread
- Extra virgin olive oil
- Balsamic glaze: Store-bought is great.
- Salt and pepper to taste
How To Make a Burrata Bowl
Step 1 | Build the bowl
Toss arugula with freshly squeezed lemon juice, olive oil, salt and pepper (or use my lemon arugula salad). Arrange it on the bowl, followed by a ball of burrata cheese in the center. Then, arrange the prosciutto. I consider these three to be the main components of this recipe.
Next, load up the bowls with all your favorite ingredients. I used cherry tomatoes, marinated artichokes and olives, roasted red bell peppers, and pitted cherries. Use whatever is in season.
Step 2 | Toast or grill bread
I love serving it with a few slices of toasted baguette! You can spread the creamy cheese over the bread and load it up. To do this, brush a few slices of baguette or your favorite bread, and toast it in a hot skillet or on a grill, about 3 minutes per side until golden brown.
Step 3 | Drizzle with olive oil and balsamic
Finally, drizzle with extra virgin olive oil, balsamic glaze (store-bought is great), and a few grinds of black pepper. And that’s it! So good.
Tips for Success
- This burrata bowl is good for about 1 to 2 people, depending on how heavy you go on the toppings. If serving as an appetizer for 4 people or more, feel free to double the recipe and serve on a platter,
- Get the regular-sized burrata. They are about 4 ounces each. Don’t get the minis.
- Once opened, burrata should be consumed within 1 to 2 days, or according to packaging directions. Keep refrigerated.
- For best balance of flavors, pick a mix of savory and sweet ingredients. For example, prosciutto adds that savory flavor profile, while the cherries add a nice sweet contrast.
Recipe FAQs
You can prep all the components ahead of time and build the bowl when ready to serve. If you’re dressing the greens, I’d recommend doing that right before serving so they don’t get soggy.
Once opened, it should be consumed within 1 to 2 day, or according to packaging directions. Store in the fridge in its sealed container.
I’d recommend sliced baguette. To toast bread, brush the slices with oil and toast on a hot skillet until golden brown on eat side, about 3 minutes.
Variations and Add-ins
I’d recommend choosing a combination of savory, sweet, and tangy ingredients. For texture, choose something with a bit of crunch, such as toasted bread to complement the creaminess of the burrata.
- Instead of olive oil, drizzle with this tangy lemon basil vinaigrette or add some of this flavor-packed romesco sauce.
- Use seasonal fruits, such as peaches, plums, or sweet melons.
- If you’re not a fan of arugula, mixed greens or any lettuce will work just as well.
- In addition to prosciutto, use mortadella, salami, or any of your favorite cured meats.
- Grilled veggies, such as corn, asparagus, or zucchini.
- For extra crunch, try sliced baby cucumbers or pickled Japanese cucumber salad.
- Add grains, such as farro or quinoa, to make it a heartier bowl.
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Burrata Bowl
Ingredients
- 1 ball (4-ounce) burrata cheese - get the reg 4-oz size, don't get the minis
- 1 cup fresh arugula
- 6 slices prosciutto
- ⅓ cup halved cherry tomatoes - I use heirloom for color
- ¼ cup marinated artichokes
- ¼ cup marinated kalamata or green olives - pitted
- ⅓ cup roasted red bell peppers - sliced
- ⅓ cup pitted fresh cherries
- 4 slices baguette
- Freshly squeezed lemon juice - to taste
- Extra virgin olive oil - to taste
- Salt and pepper
Instructions
- Toss the arugula with a fresh squeeze of lemon juice, olive oil, salt and pepper to taste. Arrange it in a medium shallow serving bowl.
- Place the burrata ball in the center. Then, arrange the sliced prosciutto next to it. Continue building the bowl with remaining toppings.
- Brush the baguette slices with olive oil. Toast them in a hot skillet over medium-high heat until golden brown and crunchy, about 3 minutes per side. Then, arrange the bread on the bowl.
- Drizzle with extra virgin olive oil and balsamic glaze to taste. Finish with a few fresh grinds of pepper if desired. Serve and enjoy!
Notes
- Burrata: Once opened, burrata should be consumed within 1 or 2 days. Keep refrigerated. Get the regular-sized 4-ounce balls. Don’t get the minis.
- If you can’t find marinated artichokes or olives, get canned or jarred, and toss with olive oil and dried Italian seasoning.
- Roasted bell peppers: I use store-bought roasted red bell peppers. They come in jars.
- Balsamic glaze: Store-bought glaze is great and much easier than making your own at home.
- Prep ahead: Prep all the toppings up to 2 days in advance, but don’t dress the greens yet. When ready to serve, assemble.
Tania says
This burrata bowl is very easy to make and customizable! I love adding whatever I have in my fridge for a quick lunch.