Burrata Caprese Salad
Simple flavors make this salad a standout for an appetizer or a light lunch!
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Servings:
equipment
ingredients
salad
- 3 oz prosciutto torn
- 1 1/2 to 2 cups cherry tomatoes halved
- Handful basil leaves
- 8 oz burrata cheese at room temperature
- Toasted bread slices for serving
dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp honey
- 2 cloves garlic minced
- 1 tsp lemon zest
- 1/4 cup chopped fresh basil
- 2 Tbsp chopped fresh oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
instructions
- Preheat oven to 400˚F. Line a baking sheet with a silicone mat or parchment paper. Place prosciutto pieces in an even layer. Bake for 8 to 10 minutes, until crispy. Remove and set aside.
- To make the dressing, combine all ingredients in a small bowl. Whisk to combine.
- Add tomatoes to a large bowl with half the vinaigrette. Toss to combine. Let sit for 15 minutes at room temperature. You can also place in the refrigerator for up to 5 hours.
- Place tomatoes on a serving platter.
- Break apart the balls of burrata and place around the salad. Drizzle with remaining dressing.
- Sprinkle basil leaves and crispy prosciutto on top.
- Serve with toasted bread slices.
video
nutrition
Calories: 519kcal | Carbohydrates: 12g | Protein: 13g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 445mg | Potassium: 232mg | Fiber: 2g | Sugar: 8g | Vitamin A: 838IU | Vitamin C: 14mg | Calcium: 360mg | Iron: 2mg
Calories: 519kcal