Fig & Prosciutto Salad with Burrata

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Introduction

If you’re in search of an elegant yet easy-to-make salad that delivers a perfect balance of sweet, savory, and creamy flavors, look no further than this Fig & Prosciutto Salad with Burrata. This dish brings together tender, roasted figs, salty prosciutto, and fresh greens, all topped with rich and creamy burrata cheese. Finished with a drizzle of balsamic glaze, this salad is a flavor sensation that delights the taste buds with every bite. The combination of textures—from the crisp prosciutto to the silky burrata—makes this salad a wonderful starter or a light meal for a special occasion. Whether you’re hosting a dinner party or simply treating yourself, this dish is guaranteed to impress.

Ingredients:

For the Salad:

  • 6 fresh figs, halved
  • 6 slices of prosciutto
  • 4 cups mixed greens (arugula, baby spinach, or a spring mix work well)
  • 1 ball of burrata cheese (about 4 oz)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Balsamic Glaze:

  • ½ cup balsamic vinegar
  • 1 tablespoon honey or maple syrup (optional, for added sweetness)

Optional Garnishes:

  • ¼ cup toasted pine nuts or walnuts
  • Fresh basil leaves, torn
  • Pomegranate seeds or sliced grapes (for extra color and sweetness)
  • A pinch of flaky sea salt

Preparation:

Step 1: Prepare the Balsamic Glaze

  1. In a small saucepan, heat the balsamic vinegar over medium heat.
  2. Once it begins to simmer, reduce the heat to low and allow the vinegar to cook down until it has reduced by half and thickened into a glaze-like consistency, about 10-15 minutes. Stir occasionally to prevent burning.
  3. For a sweeter glaze, stir in 1 tablespoon of honey or maple syrup during the reduction process.
  4. Remove from heat and let the balsamic glaze cool slightly. It will continue to thicken as it cools.

Step 2: Roast the Figs

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved figs on a baking sheet lined with parchment paper.
  3. Drizzle the figs with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
  4. Roast the figs in the preheated oven for 10-12 minutes, or until they are soft and caramelized around the edges. Remove from the oven and let cool slightly.

Step 3: Crisp the Prosciutto (Optional)

  1. For added texture, you can crisp up the prosciutto. In a non-stick skillet over medium heat, cook the prosciutto slices for about 1-2 minutes on each side, or until they are crispy and golden brown.
  2. Remove from the skillet and place the prosciutto on a paper towel-lined plate to drain any excess oil. Let it cool—it will crisp up further as it sits.

Step 4: Assemble the Salad

  1. On a large serving platter or individual plates, arrange the mixed greens as a base.
  2. Place the roasted figs and pieces of prosciutto evenly across the greens.
  3. Tear the burrata cheese into large pieces and nestle them among the figs and prosciutto.
  4. Drizzle the salad generously with the balsamic glaze, allowing it to coat the figs, greens, and burrata.

Step 5: Add Finishing Touches

  1. Drizzle the salad with the remaining tablespoon of olive oil.
  2. Sprinkle with toasted pine nuts or walnuts, if using, for a bit of crunch.
  3. Garnish with fresh basil leaves and, for extra sweetness, add a handful of pomegranate seeds or sliced grapes.
  4. Finish with a pinch of flaky sea salt and freshly cracked black pepper to taste.

COOKING Notes:

  • Figs: Fresh figs are best for this salad, as their sweet, jammy texture contrasts beautifully with the prosciutto and burrata. If you can’t find fresh figs, dried figs or even roasted grapes can be a good substitute.
  • Burrata: Burrata adds a luxurious, creamy texture to the salad, but if unavailable, fresh mozzarella or ricotta can be used as alternatives.
  • Crisping Prosciutto: Crisping the prosciutto is optional, but it adds a delightful crunch that contrasts with the creamy burrata and roasted figs. You can also serve the prosciutto as-is for a softer texture.

Serving Suggestions:

This Fig & Prosciutto Salad with Burrata makes a fantastic starter or light meal, but here are a few ideas to elevate the experience:

  • Serve alongside a crusty baguette or artisan bread to scoop up the burrata and roasted figs.
  • Pair with a glass of crisp white wine or rosé to complement the salty prosciutto and sweet figs.
  • This salad can be a luxurious addition to a charcuterie board, making it a perfect side dish for a larger gathering or dinner party.

Tips:

  • Balsamic Glaze: You can also use store-bought balsamic glaze if you’re short on time. Just be sure to choose a high-quality brand for the best flavor.
  • Meal Prep: Roast the figs and prepare the balsamic glaze ahead of time for quick assembly. Store the figs and glaze separately in the fridge, and bring them to room temperature before serving.
  • Customization: Feel free to add or swap ingredients based on what’s in season. Pears or peaches can be a delicious alternative to figs, and you can add other nuts like almonds or hazelnuts for extra crunch.

Prep Time:

  • 10 minutes

Cooking Time:

  • 15 minutes

Total Time:

  • 25 minutes

Nutritional Information (Per Serving):

  • Calories: 350-400
  • Protein: 12g
  • Sodium: 700mg
  • Carbohydrates: 20g
  • Fiber: 4g
  • Fat: 28g

Conclusion

This Fig & Prosciutto Salad with Burrata is the ultimate fusion of flavors—sweet, savory, creamy, and tangy all in one. The rich, roasted figs paired with the salty prosciutto and the decadence of burrata make this salad a true celebration of fresh ingredients. The balsamic glaze adds just the right amount of acidity to balance the sweetness, making it an ideal dish for entertaining or when you want to treat yourself to something special. Whether served as a starter, a side, or even a light main, this salad is a testament to how simple, high-quality ingredients can create an unforgettable dish.

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