Heirloom Tomato, Prosciutto & Burrata Salad
Heirloom Tomato, Prosciutto & Burrata Salad is a fresh and beautiful dish that feels special without requiring much work. Juicy tomatoes, creamy burrata, peppery arugula, and delicate prosciutto come together with olive oil and balsamic glaze for an easy salad that is perfect for entertaining, summer meals, or a light appetizer.
Why You’ll Love This Recipe
This salad looks impressive, but it comes together in just minutes. The creamy burrata, salty prosciutto, and sweet tomatoes create a perfect balance of flavors, while the balsamic glaze gives it that final restaurant-style touch.
- Ready in about 15 minutes
- No cooking required
- Great for entertaining
- Fresh, colorful, and elegant
- Perfect as a salad, appetizer, or light lunch
Ingredient Notes
Heirloom tomatoes: Use ripe, colorful tomatoes for the best flavor and presentation.
Burrata: Burrata makes this salad extra creamy and special, but fresh mozzarella can be used if needed.
Prosciutto: Thinly sliced prosciutto adds a salty, savory balance to the sweet tomatoes.
Arugula: Arugula adds freshness and a peppery bite that keeps the salad from feeling too rich.
Balsamic glaze: Drizzle it at the end so it stays glossy and beautiful on top of the salad.
Variations & Substitutions
Use mozzarella: Fresh mozzarella can be used instead of burrata for a slightly simpler version.
Make it meatless: Omit the prosciutto for a vegetarian-style tomato and burrata salad.
Add peaches: Fresh peach slices would be delicious for a sweet summer twist.
Add toasted bread: Serve with crostini or crusty bread to make it feel more substantial.
Use mixed tomatoes: If heirloom tomatoes are unavailable, use a mix of tomatoes in different colors and sizes.
What to Serve With It
This salad pairs well with grilled chicken, steak, seafood, or simple pasta dishes. It also works beautifully as part of a summer spread with crusty bread, olives, and other light appetizers.
Storage
This salad is best served fresh. If needed, leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the tomatoes and arugula may soften and release extra liquid over time.
Heirloom Tomato, Prosciutto & Burrata Salad
Course: SaladsCuisine: ItalianDifficulty: Easy4
servings15
minutes320
kcal15
minutesA fresh and elegant salad made with heirloom tomatoes, creamy burrata, arugula, and prosciutto, finished with olive oil and balsamic glaze.
Ingredients
- Salad
3 large heirloom tomatoes, sliced
2 cups baby arugula
8 oz (225 g) burrata
4 oz (115 g) thinly sliced prosciutto
1/4 cup fresh basil leaves
- For Finishing
2 tbsp extra-virgin olive oil
1 to 2 tbsp balsamic glaze
1/2 tsp flaky sea salt, or to taste
1/4 tsp freshly ground black pepper
Directions
- Prepare the Tomatoes
- Slice the heirloom tomatoes and arrange them on a large serving platter. Lightly season with a little of the salt and black pepper.
- Add the Arugula
- Tuck the baby arugula around and between the tomato slices so the platter looks full and layered.
- Add the Burrata and Prosciutto
- Place the burrata in the center of the platter or tear it gently into 2 to 3 pieces and arrange it across the salad. Loosely fold the prosciutto slices and tuck them throughout the platter.
- Finish the Salad
- Drizzle the salad with the olive oil and then the balsamic glaze. Scatter the fresh basil leaves over the top and finish with the remaining salt and black pepper to taste.
- Serve
- Serve immediately as a fresh salad, appetizer, or light meal with crusty bread if desired.
Notes
- Best served fresh: Assemble and serve the salad shortly after adding the olive oil and balsamic glaze for the best texture and presentation.
- Balsamic glaze: Add the glaze just before serving so it stays glossy and doesn’t make the tomatoes or arugula soggy.