I threw together a Strawberry Burrata Salad that’s unreal, with juicy marinated strawberries, salty prosciutto and creamy burrata looking like a magazine spread.

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I’m obsessed with this Burrata Prosciutto Salad. I adore how salty prosciutto curls around silky burrata that bursts when you poke it.

It looks like something meant for summer tables yet so selfishly easy to eat alone. I say it’s a Prosciutto Salad for people who want to feel fancy without fuss.

Bright basil, flaky salt, a little sweet tang and suddenly every bite is loud and stupidly good. But also delicate.

I bring it to friends and pretend it happened by accident. Pure showstopper food.

This is my go to flex, no shame ever.

Ingredients

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Strawberries: Bright, juicy sweetness that cuts through the salty prosciutto.
Balsamic for strawberries: Adds tangy depth, makes the berries taste more grown-up.
Maple for strawberries: Soft caramel notes, kind of like dessert in the salad.
Granulated sugar: Basically wakes up tart berries if they’re feeling shy.
Mixed greens/arugula: Peppery freshness, gives the salad light, leafy body.
Burrata: Creamy, dreamy center that melts into every bite, indulgent goodness.
Prosciutto: Salty, silky protein that’s thin, savory, and totally addictive.
Olive oil: Smooth mouthfeel and ties the dressing together, simple richness.
Balsamic for dressing: Sweet, acidic backbone that balances the maple’s sweetness.
Maple for dressing: Rounds the dressing with warm, mellow sweetness.
Dijon mustard: Adds a little zip and helps the dressing cling.
Salt: Brings out flavors, flaky sea salt gives a nice pop.
Black pepper: Fresh bite, keeps things from tasting flat or one-note.
Basil: Fresh herbal lift, bright and slightly peppery, smells like summer.
Toasted nuts: Crunchy contrast, adds texture and a nutty finish.

Ingredient Quantities

1 pound strawberries, hulled and sliced (about 4 cups)

2 tablespoons balsamic vinegar for the strawberries

1 tablespoon pure maple syrup for the strawberries

2 teaspoons granulated sugar (optional, if your strawberries are tart)

4 cups mixed greens or peppery arugula, loosely packed

8 ounces burrata (2 small balls or 1 large)

4 ounces thinly sliced prosciutto, torn into bite size pieces

1/4 cup extra virgin olive oil for the dressing

3 tablespoons good quality balsamic vinegar for the dressing

2 tablespoons pure maple syrup for the dressing

1 teaspoon Dijon mustard

Salt to taste, flaky sea salt recommended

Freshly cracked black pepper to taste

Handful fresh basil leaves, torn (about 1/2 cup)

2 tablespoons toasted nuts like pistachios or sliced almonds, optional but nice for crunch

How to Make this

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1. Hull and slice 1 pound strawberries, put them in a bowl with 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup and 2 teaspoons sugar if your berries are tart; toss and let sit 10 to 15 minutes so they get juicy and slightly syrupy.

2. While berries macerate, make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons good balsamic vinegar, 2 tablespoons maple syrup, and 1 teaspoon Dijon mustard until emulsified; season with salt and plenty of freshly cracked black pepper to taste.

3. Taste the dressing and adjust acidity or sweetness if needed, add a pinch more salt, or a splash more oil to smooth it out.

4. On a large platter or individual plates spread 4 cups loosely packed mixed greens or peppery arugula, toss them very lightly with 1 to 2 tablespoons of the prepared dressing so the leaves are just coated.

5. Scatter the marinated strawberries over the greens, reserving the syrup in the berry bowl to drizzle at the end if you like extra gloss and sweetness.

6. Tear 8 ounces burrata into big pieces with your fingers and nestle them on top of the salad, letting the creamy center ooze a bit into the greens.

7. Tuck 4 ounces torn prosciutto pieces around the burrata and strawberries so every bite can get a hit of salty meat.

8. Scatter about a handful of torn fresh basil leaves and 2 tablespoons toasted pistachios or sliced almonds for bright herb flavor and crunch.

9. Finish with a light drizzle of the remaining dressing and some of the reserved strawberry syrup, sprinkle flaky sea salt and more cracked black pepper to taste, then serve immediately so the burrata stays luxuriously soft.

Equipment Needed

1. Cutting board (for hulling and slicing the strawberries)
2. Paring knife or chef’s knife (sharp, for clean slices)
3. Two medium bowls (one for macerating strawberries, one for whisking the dressing)
4. Whisk and measuring spoons/cups (to emulsify the dressing and measure ingredients)
5. Small skillet or baking sheet (to toast the pistachios or almonds, if using)
6. Large platter or salad plates (to arrange the greens and toppings)
7. Salad tongs or two serving spoons (to toss the greens lightly and serve)
8. Wooden spoon or rubber spatula (to scrape and drizzle the reserved strawberry syrup and dressing)

FAQ

Q: Can I make this salad ahead of time?

A: You can prep components ahead: slice strawberries, make the dressing, toast nuts, and tear the prosciutto up to 24 hours. Keep greens and burrata separate, then assemble right before serving so the burrata stays creamy and the greens don't get soggy.

Q: What can I use instead of burrata?

A: Fresh mozzarella or burrata-like stracciatella work fine, but they won't be as luxuriously creamy. For a dairy free option try a dollop of cashew cream or a soft vegan cheese.

Q: My strawberries are not sweet. What should I do?

A: Toss them with the 2 tablespoons balsamic and 1 tablespoon maple plus the 2 teaspoons sugar if theyre tart. Let them sit 10 to 20 minutes to macerate, that will draw out juices and sweeten them up.

Q: How do I keep the prosciutto from getting limp?

A: Tear it into bite sized pieces and add it at the last minute. If you want extra crispness, briefly pan toast or bake the slices until just crisp, then crumble over the salad.

Q: Can I change the dressing ratios if I like it sweeter or tangier?

A: Yes, adjust to taste. For sweeter, add more maple syrup a teaspoon at a time. For tangier, add a splash more balsamic. Whisk or shake and taste before dressing the salad.

Q: How should leftovers be stored and how long will they last?

A: Store components separately in airtight containers: greens 1 day, dressed salad is best same day but 1 day max, burrata 1 to 2 days. If assembled with dressing expect soggy greens after a few hours.

Prosciutto Strawberry Burrata Salad With Balsamic Maple Dressing Recipe Substitutions and Variations

Strawberries: swap for sliced peaches, ripe nectarines, or halved raspberries if berries are out of season. Peaches give a sweeter, juicier punch; raspberries add tart brightness.
Burrata: use fresh mozzarella if you want firmer cheese, or whipped ricotta for a lighter texture, or goat cheese for tangy zip that cuts through the sweetness.
Prosciutto: substitute Serrano ham, thinly sliced smoked salmon for a seafood twist, or even thin prosciutto-style turkey if you need a milder, leaner option.
Pure maple syrup (for dressing): honey, agave nectar, or a simple sugar syrup (1 part sugar, 1 part hot water) all work well and change the sweetness profile a bit.

Pro Tips

1. Let the strawberries sit longer if theyre not very sweet, like 20 to 30 minutes instead of 10. Theyll release more syrup and the dressing will cling better, just give them a quick stir once or twice so the bits dont all stick to the bowl.

2. Warm the olive oil slightly before whisking the dressing, about 10 seconds in the microwave. It helps the vinegar and mustard come together smoother so the dressing doesnt separate right away. Dont make it hot though, just barely warm.

3. Tear the burrata with your hands and place the chunks on the salad at the last second. If you let it sit more than a few minutes it gets too soft and the salad goes soggy. Also keep the burrata cold until plating so the contrast with the room temp berries is nice.

4. Use the prosciutto both under and over the burrata for texture and salt balance, and if you want extra crunch toast the nuts in a dry pan until fragrant, watch them closely cause they burn fast. Sprinkle nuts at the end so they stay crunchy.

Prosciutto Strawberry Burrata Salad With Balsamic Maple Dressing Recipe

Recipe by Francis Mead

0.0 from 0 votes

I threw together a Strawberry Burrata Salad that's unreal, with juicy marinated strawberries, salty prosciutto and creamy burrata looking like a magazine spread.

Servings

servings

Calories

479

kcal

Equipment: 1. Cutting board (for hulling and slicing the strawberries)
2. Paring knife or chef’s knife (sharp, for clean slices)
3. Two medium bowls (one for macerating strawberries, one for whisking the dressing)
4. Whisk and measuring spoons/cups (to emulsify the dressing and measure ingredients)
5. Small skillet or baking sheet (to toast the pistachios or almonds, if using)
6. Large platter or salad plates (to arrange the greens and toppings)
7. Salad tongs or two serving spoons (to toss the greens lightly and serve)
8. Wooden spoon or rubber spatula (to scrape and drizzle the reserved strawberry syrup and dressing)

Ingredients

1 pound strawberries, hulled and sliced (about 4 cups)
2 tablespoons balsamic vinegar for the strawberries
1 tablespoon pure maple syrup for the strawberries
2 teaspoons granulated sugar (optional, if your strawberries are tart)
4 cups mixed greens or peppery arugula, loosely packed
8 ounces burrata (2 small balls or 1 large)
4 ounces thinly sliced prosciutto, torn into bite size pieces
1/4 cup extra virgin olive oil for the dressing
3 tablespoons good quality balsamic vinegar for the dressing
2 tablespoons pure maple syrup for the dressing
1 teaspoon Dijon mustard
Salt to taste, flaky sea salt recommended
Freshly cracked black pepper to taste
Handful fresh basil leaves, torn (about 1/2 cup)
2 tablespoons toasted nuts like pistachios or sliced almonds, optional but nice for crunch

Directions

Hull and slice 1 pound strawberries, put them in a bowl with 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup and 2 teaspoons sugar if your berries are tart; toss and let sit 10 to 15 minutes so they get juicy and slightly syrupy.
While berries macerate, make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons good balsamic vinegar, 2 tablespoons maple syrup, and 1 teaspoon Dijon mustard until emulsified; season with salt and plenty of freshly cracked black pepper to taste.
Taste the dressing and adjust acidity or sweetness if needed, add a pinch more salt, or a splash more oil to smooth it out.
On a large platter or individual plates spread 4 cups loosely packed mixed greens or peppery arugula, toss them very lightly with 1 to 2 tablespoons of the prepared dressing so the leaves are just coated.
Scatter the marinated strawberries over the greens, reserving the syrup in the berry bowl to drizzle at the end if you like extra gloss and sweetness.
Tear 8 ounces burrata into big pieces with your fingers and nestle them on top of the salad, letting the creamy center ooze a bit into the greens.
Tuck 4 ounces torn prosciutto pieces around the burrata and strawberries so every bite can get a hit of salty meat.
Scatter about a handful of torn fresh basil leaves and 2 tablespoons toasted pistachios or sliced almonds for bright herb flavor and crunch.
Finish with a light drizzle of the remaining dressing and some of the reserved strawberry syrup, sprinkle flaky sea salt and more cracked black pepper to taste, then serve immediately so the burrata stays luxuriously soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.