Description
Here’s an amazing summer salad of fresh heirloom tomatoes, burrata, crisp prosciutto and arugula, drizzled with the highest quality, thickest balsamic vinegar you can find (and afford!).
Ingredients
Scale
- 2–1/2 ounces baby arugula
- 2 pounds heirloom tomatoes, preferably a mix of large and mini
- 8 to 10 fresh basil leaves (mix of small and large leaves)
- 2 to 3 tablespoons high-quality extra-virgin olive oil
- 1 tablespoon high-quality thick balsamic vinegar
- One 8-ounce ball burrata, at room temperature
- 4 slices of prosciutto
- Coarse sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°. Line a small baking sheet with parchment paper and lay the prosciutto slices on the sheet. Bake for 10 to 12 minutes, until crisp and slightly shriveled. Allow to cool slightly before breaking into pieces.
- Scatter the arugula around a serving platter. Slice the large tomatoes into thick slices and the mini tomatoes in half and arrange on top of the arugula. Rip the large basil leaves into small pieces and leave the smaller leaves whole, scattering around the platter. Place the burrata in the center of the platter and slice open to allow the gooey, creamy center to ooze out. Sprinkle the entire platter with coarse sea salt and freshly ground black pepper, to taste. Drizzle the olive oil over everything and the balsamic vinegar over the tomatoes and arugula. Crumble the prosciutto and place on top of the salad.
- Category: Salads