This strawberry burrata salad with crispy prosciutto, pine nuts, and a bright pesto balsamic dressing makes for a super easy and delicious appetizer or side dish. This refreshing salad hits all of the flavor notes — creamy, salty, sweet, bright, and herbaceous!
Burrata Makes a Classic Strawberry Balsamic Salad Even BETTER
Burrata salads like my roasted tomato and burrata caprese salad, peach panzanella salad with burrata and bacon, and my burrata and tomato salad with avocado are favorite cheesy delights of mine. This versatile strawberry burrata salad is another star in that league.
First, it can double up as an appetizer or as a side dish. Next, it’s the ideal spring or summer salad — bright and fresh, herbaceous, fruity, cool, and creamy. Plus, besides toasting the pine nuts and crisping the prosciutto, it’s virtually no-cook.
The idea of using pesto as a dressing came to me when I was formulating the recipe and figured the dressing’s base ingredients are already in pesto, so why not use it as a shortcut to deliciousness??! Make a homemade pesto or use a good store-bought brand to make this salad even easier to prep.
Enjoy!
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Strawberries—use the freshest, sweetest ones you can find!
- Burrata—you could also use fresh mozzarella or ricotta if you prefer
- Prosciutto—feel free to omit this if you’d like to make it vegetarian
- Olive oil—use a good-quality olive oil for the dressing
- White balsamic vinegar—adds the tang but the light color won’t muddy your dressing
- Fresh basil—for adding that herbaceous freshness
- Fresh mint—adds another fresh note, but is optional
- Pine nuts—toast them first to bring out their oils for more nutty flavor
- Pesto—use a quality store brand or make it from scratch using a blend of fresh basil, pine nuts, Parm, garlic, oil, and a squeeze of lemon.
Heidi’s Tip: If you love pairing strawberries with balsamic, you should make my strawberry balsamic pasta salad next!
How to Make a Strawberry and Burrata Salad
- Prep the strawberries. If the berries are small, you can keep them whole, or cut in slices if they’re extra large.
- Brown the prosciutto. I prefer browning the prosciutto in a non-stick skillet (it takes about 3 minutes per side) but you can also brown it in a toaster oven.
- Make the pesto balsamic dressing. Just whisk together the pesto, olive oil, balsamic, and salt, then taste and adjust the seasoning to your preference.
- Assemble the salad. To make sure each bite of this spring burrata salad has a little of everything, I toss the strawberries with just half of the dressing and fresh herbs, then add the torn pieces of burrata on top, followed by the remaining dressing, herbs, pine nuts, and prosciutto.
Recipe Variations
- Use ricotta or fresh mozzarella in place of the burrata if you like
- Swap the strawberries for blackberries or peaches, or do a mix of your favorite stone fruits (apricots, peaches, plums, cherries)
- Use bacon instead of prosciutto or omit the prosciutto to make this salad vegetarian
- Swap the basil pesto with kale pesto or arugula pesto
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Strawberry Burrata Salad Recipe
Ingredients
Salad
- 16 ounces fresh strawberries
- 4 slices prosciutto
- 8 ounces burrata
- 2 tablespoons chopped fresh basil (and / or mint)
- 2 tablespoons toasted pine nuts
Balsamic Dressing
- 2 tablespoons basil pesto , homemade or a quality store brand
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
Instructions
- Prep the strawberries. Rinse the strawberries, then hull and cut in half or slices. Add to a large bowl and set aside.
- Drain the burrata and set aside.
- Brown the prosciutto. Add 2 slices of prosciutto to a non-stick fry pan over medium heat. Cook for 3 minutes or until lightly browned then flip and cook the other side. Transfer to a plate and repeat with the other two slices. Slice or tear the prosciutto into bite-size pieces.
- Make the dressing. Add 2 tablespoons of homemade or store-bought pesto to a small bowl. (If using homemade, reserve the rest for another use.) Whisk together the pesto, olive oil, balsamic vinegar, kosher salt, and ground black pepper, then set aside.
- Assemble the salad. Gently toss the strawberries with half of the pesto dressing and half of the chopped herbs. Gently break the burrata balls in half and nestle into the berries. Drizzle with the rest of the dressing and top with the pine nuts, crispy prosciutto, and the remaining herbs. Sprinkle with more kosher salt if needed, and serve.
Notes
Nutrition
What to Serve with Strawberry Burrata Salad
More Burrata Salad Ideas
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you.
Rate & Comment