This gorgeous Burrata and Prosciutto Salad is our favourite eye-popping dish to serve at an Italian feast.
Your friends and family will love forking through this easy homemade salad featuring ingredients like white wine vinegar, dijon mustard, olive oil, egg yolk, garlic, arugula, burrata mozzarella cheese, prosciutto ham, fresh figs and baguette crostini.
This colourful Italian salad is the perfect way to pair burrata and prosciutto. Enjoy it as a main course all on it’s own for a simple lunch or as a side dish at an Italian-themed dinner party alongside antipasto, pasta, grilled meat and fresh seafood.
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What Is Burrata and Prosciutto?
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
Burrata is a typical product of Murgia in the south of Italy. It may have origins dating back to 1900 on the Bianchini brothers farm in the city of Andria. More recent records have shown that Lorenzo Bianchini of the Piana Padura farm first developed the product in 1956.
Burrata is considered one of Italy’s most decadent cheeses and its steeper price makes it the perfect imported product to serve at a special celebration.
Prosciutto is Italian uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.
Several regions in Italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are Prosciutto di Parma PDO from Emilia-Romagna and Prosciutto di San Daniele PDO from Friuli Venezia Giulia.
The saltiness of prosciutto pairs nicely in this salad with the creaminess of the cheese and sweetness of fresh figs.
Travel to Italy by Making Burrata and Prosciutto at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Luxembourg, Iceland, Denmark, Norway, Sweden, Finland, Russia, Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Switzerland, Lichtenstein, Croatia, Bosnia, Hungary, Romania, Slovakia, Greece, Turkey, France, Malta and Italy.
What I love most about traveling to Italy is the opportunity to sample unique dishes in each region and city. The dishes in Tuscany (Florence, Pisa, Volterra, Saturnia, Pitigliano, Sorano, Montalcino, Siena) are unique from what you’d find in Venice, Modena, Milan, Rome and the Amalfi Coast.
Once back home from an Italian holiday you’ll have a newfound appreciation for the regional flavours of Italy and can impress friends and family by making this traditional Burrata and Prosciutto Salad recipe!
Where To Eat Burrata Prosciutto Salad
If you live in a large city in Canada or America you’ll likely have access to a local Italian restaurant that serves Burrata and Prosciutto.
Haven’t traveled to Italy before? It may be helpful to first sample this cheese lovers salad at a local Italian restaurant to better understand how the dish is served. You can assess the ideal cheese to salad ratio, amount of crostini to serve on each plate and other Italian recipes that will compliment the dish at the table.
In Toronto, popular Italian restaurants in Yorkville, King West and Ossington that may serve Burrata and Prosciutto Salad include Bar Vendetta, Buca, Superpoint, Amano, Fabbrica, Oretta, FIGO, Nodo, Locale Mercatto, The Good Son, Taverna Mercatto, Ascari Enoteca, Il Fornello or Gusto 101.
My Family Loves Burrata and Prosciutto
I love cooking Italian food for my family.
I first prepared this Burrata and Prosciutto recipe on a sunny summer day at our cottage in Muskoka. We shared the massive salad bowl as a simple lunch paired with a cool glass of white wine.
I knew my family would enjoy this Italian recipe because they love cheese, figs, prosciutto and fresh salads. The cream that spills out of the burrata cheese balls when sliced or torn offers a truly decadent eating experience.
Our Burrata and Prosciutto recipe is packed full of healthy ingredients!
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
Olive Oil is ranked as one of the healthiest fats and is a staple in the Mediterranean diet. It contains vitamins E and K and plenty of beneficial fatty acids and antioxidants.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Lettuce is one of the most widely consumed vegetables worldwide, but its nutritional value has been underestimated. Lettuce is low in calories, fat and sodium. It is a good source of fibre, iron, folate, and vitamin C. Lettuce is also a good source of various other health-beneficial bioactive compounds.
Pork is an excellent source of protein and provides several important vitamins and minerals. It’s an excellent source of thiamin, selenium, niacin, vitamin B-6 and phosphorus, zinc, riboflavin and potassium.
Figs are a good source of both calcium and potassium. These minerals can work together to improve bone density, which can, in turn, prevent conditions like osteoporosis.
This easy Burrata recipe is quick and easy to make at home. Here are some tips for first time salad tossers.
- We’ved used white wine vinegar in the vinaigrette but you can substitute for champagne vinegar, sherry vinegar or apple cider vinegar.
- We’ve used Dijon Mustard in the dressing but you can substitute for French Mustard, Honey Mustard or grainy mustard.
- We’ve used arugula/rocket lettuce in our recipe but you can substitute with finely chopped head lettuce or romaine.
- We’ve used cream-filled burrata cheese in this recipe but you can substitue for fresh mozzarella.
- We’ve used fresh figs in this recipe but you can substitue with sliced dried figs. Or switch up the fruit entirely by using sliced pears, apples or grapefruit segments.
- We serve the salad with crostini but you could also use slices of fresh sourdough bread.
- We suggest serving this salad with a Southern Italian white wine such as Vermentino, Greco and Trebbiano.
What To Serve With Burrata and Prosciutto Salad
There’s nothing more decadent than forking through a massive salad bowl featuring creamy burrata, salty prosciutto, sweet figs and peppery arugula.
You can serve this salad all on its own as a light lunch or at a summer barbecue with grilled steam, barbecued prawns and marinated antipasto.
If you’re looking to host an Italian-themed dinner party serve Burrata and Prosciutto with some of our favourite recipes:
- Amaretto Disaronno Sour Cocktail
- Negroni Spritz Cocktail
- Italian Prosecco and Gin Cocktail
- Aperol Gin Cocktail
- Ndunderi Amalfi Lemon Ricotta Gnocchi
- Sartu Di Riso Italian Baked Risotto
- Maccheroni al Ferretto Pasta with Beef Ragu
- Vegetarian Gorgonzola Risotto al Radicchio
- Creamy Prime Rib Pasta
- Crispy Roast Chicken and Leek Risotto
- Easy Caprese Gnocchi Cheese Bake Casserole
- Fresh Fig Prosciutto Grilled Cheese Sandwich
- Homemade Corzetti Pasta
- Burrata Bruschetta Crostini with Tomato Chutney
- Culurgiones Sardinian Cheese & Potato Stuffed Pasta
- Involtini di Pollo with Prosciutto, Pine Nuts, & Cheese
- Healthy Vegetarian Mafalda Pasta Noodles
- Creamy Parmesan Ditalini Soup
- Instant Pot Short Rib Ragu
- Cheesy Polenta Recipe
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How To Make Burrata and Prosciutto Salad
Arugula, Burrata and Prosciutto Salad
- Salad Bowl
- French knife
- measuring cups
- measuring spoons
- mixing bowl
- 1/4 cup White Wine Vinegar
- 1 1/2 tsp Dijon Mustard
- 1 Egg Yolk room temperature
- 1 tsp Garlic minced
- Kosher Salt & Black Pepper
- 1/2 cup Olive Oil
- 9 oz Arugula / Rocket
- 2 Burrata (8 oz each)
- 1/4 lb Prosciutto
- 6 Figs quartered
- 12 Baguette Crostini
- Put the vinegar, mustard, egg yolk, garlic, 1 tsp salt and 1/2 tsp pepper in a small bowl. Slowly whisk in the olive oil, making an emulsion.
- Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten then toss to combine.
- Divide the arugula onto 4 dinner plates. Place half a burrata, cut side down, in the middle of each plate and arrange with prosciutto and figs.
- Sprinkle with salt and pepper and serve with toasted baguette slices.
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