Crunchy little gems topped with sweet n’ juicy stone fruit, salty n’crispy prosciutto and creamy burrata creating a divinely quick, easy and colorful summer salad recipe ready in under 30 minutes!
Prep Time18mins
Cook Time5mins
Course: Brunch, Dinner, Lunch, Salad
Cuisine: Californian
Keyword: Burrata and Prosciutto Salad, Crispy Prosciutto Salad, Fig and Prosciutto Salad, Stone Fruit & Prosciutto Salad
Servings: 4
Author: Daniela Gerson
Ingredients
Stone Fruit & Crispy Prosciutto Salad
1lbstone fruitthinly sliced
2balls burrata8 oz/balls
4headslittle gems
3ozprosciutto
handfull micogreens optional
Vinaigrette
1 shallotminced
4tablespoonsextra virgin olive oil
2tablespoonsbalsamic vinegar
2tablespoonshoney
kosher saltto taste
pepper to taste
Notes
Not all burrata is created equal. Get the good stuff!
When possible, buy organic and local stone fruit.
If possible, get prosciutto cut up fresh from the leg for ya! Any variation of prosciutto works.
If you’re vegetarian, omit the prosciutto.
If you’re a mega carnivore, double the prosciutto!