Burrata E Prosciutto Recipe

Rinse and dry

Rinse the arugula and cherry tomatoes under cold water. Spin or pat dry thoroughly so the dressing clings to the greens and tomatoes.

Halve tomatoes

Slice the cherry tomatoes in half (or quarter if very large). Place them in a small bowl and season with a pinch of salt and 1 teaspoon of the EVOO; toss gently and set aside to macerate while you assemble.

Prepare burrata

Remove burrata from its packaging and let it sit at room temperature for 10–15 minutes (this softens the center). If using fresh mozzarella, slice into 1/4–1/2 inch rounds and pat dry.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust salt, pepper, or lemon as desired.

Place the arugula in the center of a large serving plate or divide among plates for individual servings. Drizzle about half of the prepared dressing over the arugula and toss gently to coat.

Arrange the burrata pieces on top of the arugula. If burrata is large, you can tear one open slightly so the creamy center is exposed.

Drape the prosciutto slices around and over the burrata and arugula in loose folds for visual appeal.

Scatter the seasoned cherry tomatoes around and on top of the salad.

If using, sprinkle toasted pine nuts or chopped walnuts over the salad and add fresh basil leaves for brightness.

Drizzle the remaining dressing and an additional teaspoon of high-quality EVOO over the burrata and prosciutto. If desired, finish with a light drizzle of balsamic glaze for sweetness and color contrast.

Give a final light crack of black pepper and, if needed, a small additional pinch of salt to taste. Serve immediately with toasted bread or crostini on the side for spreading creamy burrata and wrapping prosciutto.