If you're looking for a fancy salad that's effortless enough for a weekday lunch but stunning enough for a holiday table, this fig and burrata salad is the one to bookmark. It's luxurious, fresh, sweet, salty, creamy, and crunchy all at once. The kind of dish that makes people think you spent hours in the kitchen when it really takes ten minutes.
As someone who often forgets to make a real lunch on weekends (and ends up grazing until dinner), I've recently committed to treating myself to something a little more intentional. And honestly? When you actually make yourself a proper lunch, you might as well go all out.
And that's exactly how this fig and burrata salad came to life: a bit of leftover arugula, a few slices of prosciutto, one ripe fig in the fruit bowl, a ball of creamy burrata… Boom. A restaurant-quality salad you'll want to eat again and again.
Why This Fig and Burrata Salad Works
Most fig-and-burrata salad recipes rely solely on the classic sweet-meets-salty combo. Delicious, yes. But often missing the balanced acidity, texture, and structure that make a salad feel truly special. This version solves some common complaints I frequently see about figs and burrata:
Problem 1: "Burrata turns mushy and disappears into the greens."
This recipe treats burrata as a topping, not something tossed into the dressing. Tear it on top just before serving for the best texture.
Problem 2: "Figs can be bland unless perfectly ripe."
True that! If figs aren't in season: swap them for strawberries or raspberries. Their acidity brightens the dish instead of weighing it down.
Problem 4: "Not enough crunch."
Lightly toasted pine nuts fix that beautifully, giving a warm, buttery crunch that complements the creaminess of the burrata.
Serving Tip:
This salad also makes a fantastic festive side dish, especially paired with other dishes on my blog like Maple Glazed Pumpkin, Creamy Chestnut Purée, or Homemade Cranberry Compote.
Fig and Burrata Salad
Equipment
- skillet
- knife
Ingredients
- 2 ½ cups mixed salad greens
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon balsamic vinegar
- 2 tablespoon honey
- 6 slices prosciutto
- 2 ripe tomatoes (cut into wedges)
- 1 ball burrata
- 2 fresh figs (quartered)
- 2 tablespoon pine nuts
- fresh basil
- freshly ground black pepper
Instructions
- Toast the nuts: Place 2 tablespoon pine nuts in a dry skillet over medium heat and toast until golden and fragrant, 2-3 minutes. Set aside.
- Dress the greens: In a bowl, toss 2 ½ cups mixed salad greens with 2 tablespoon olive oil, 2 tablespoon balsamic vinegar, and 2 tablespoon honey. Spread onto a large serving platter.
- Assemble: Tear 6 slices prosciutto into pieces and scatter over the greens. Add the 2 ripe tomatoes (cut into wedges).
- Add burrata & figs: Tear 1 ball burrata into pieces and place on top. Cut 2 fresh figs into wedges and add to the salad.
- Finish the salad: Season with black pepper and top with toasted pine nuts and fresh basil.
Notes
Frequently Asked Questions
I really recommend fresh figs. Not available? Replace with fresh strawberries, raspberries or even blackberries.
Try crispy pancetta, serrano ham, roasted nuts, or keep it vegetarian with extra tomatoes.
Yes. Burrata (and the prosciutto, too) tastes best when it's not ice cold. Let it sit for 15-20 minutes before serving.
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