Strawberry Burrata Salad

This strawberry burrata salad with crispy prosciutto, pine nuts, and a bright pesto balsamic vinegar dressing makes for a super easy and delicious app or side dish.

Course Salad

Cuisine Italian

Keyword burrata salad

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 343kcal

Ingredients

16 ounces strawberries
4 slices prosciutto
8 ounces burrata
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
2 tablespoons chopped basil and or mint
2 tablespoons toasted pine nuts

Instructions

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.
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.
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.
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

This salad is best eaten the day it's made.

Nutrition