Fig and Burrata Salad

Elegant fig and burrata salad with prosciutto, basil, and honey-balsamic dressing. A perfect fancy salad or festive side dish, ready in just 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Salad, Side Dish

Cuisine Italian

Servings 2 people

Calories 434 kcal

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.

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Notes

Not fig season? Replace figs with raspberries or sliced strawberries.

Make-ahead tip: Assemble the greens and toppings in advance, but add burrata and dressing right before serving.

Make it vegetarian: Omit the prosciutto and add extra tomatoes or roasted nuts. Burrata already provides plenty of richness, so the salad won’t feel like it’s missing anything. You might need to add some extra salt in the dressing though.