My Fig and Burrata is the perfect combination of creamy burrata, sweet figs and salty prosciutto, complimented by peppery arugula and drizzled in balsamic glaze and extra virgin olive oil. It’s a beautiful salad to accompany an Italian feast.
If you have a fig tree then there is no better way to use those delicious, jammy fresh figs during fig season. If you haven’t tried burrata before or heard of it, it is a fresh Italian cheese with a creamy texture. Burrata comes in a ball, similar to mozzarella, but when the outer casing is sliced open, the creamy centre oozes out.
I like to make this salad with the ball of Burrata placed in the centre of the salad and cut open to expose the inner creamy filling, however you can tear the burrata into smaller pieces, depending on the texture of the Burrata you have sourced.
This salad is created using a balsamic glaze, but you could also make it using my Honey Balsamic Salad Dressing. This salad would be perfectly accompanied by my Sweet Potato and Lentil Salad! And if you love Burrata then you need to also try my Burrata Caprese Salad!
What You’ll Love About This Salad
This delicious recipe is so filled with flavour and different textures, here’s what you’ll love about it.
- this summer salad is the perfect accompaniment for pizza.
- it is a delicious way to use up fresh figs.
- made using savory prosciutto, fresh basil leaves, sweet black figs and creamy burrata cheese.
- serve as a main course or a great side dish.
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Ingredients Notes & Substitutions
This delicious salad is made using just a handful of ingredients. Read on to see ingredients notes and possible substitutions for this recipe.
- Burrata cheese – burrata cheese is the star of the show in this recipe, however it can be a little tricky to source, depending on where you live. Burrata is a soft Italian cheese that is made from mozzarella and cream. Mozzarella cheese is the closest flavour substitute for Burrata, however it doesn’t have the same creamy centre. If you can’t find burrata then look for fresh mozzarella balls that are in water or whey. Creamy goat cheese (goat chèvre) would also work well in this salad.
- Prosciutto – other cured meats that can be used in place of prosciutto include pancetta, serrano dry cured ham or capicola.
- Arugula – also known as rocket, arugula can be swapped for endive, radicchio or mixed greens.
- Fresh basil – out of all of the fresh herbs, basil is definitely the best choice for this salad. If you can’t find basil, you can either leave it out or swap for another summery herb like flat leaf parsley or tarragon.
- Balsamic glaze – balsamic glaze is reduced balsamic vinegar and is more thick, sweet and viscous. If is easy to find at the grocery stores or you could make your own by reducing balsamic vinegar in a small saucepan on a moderate heat. You could also use my balsamic vinaigrette in its place.
- Extra virgin olive oil – I always use extra virgin olive oil over standard olive oil as it has more health benefits and is less processed. You can use a bold flavoured olive oil for this salad.
How to Make Burrata Fig Salad
This fig and burrata salad recipe is so simple to make. Simply add the washed arugula to a serving platter or salad bowl. Drizzle the leaves with extra virgin olive oil and balsamic glaze. Next arrange the prosciutto on top of the leaves and top with shredded or cut figs. Place the burrata ball in the centre of the salad and use a knife to slice open.
Fig and Burrata Salad
Equipment
- Serving platter or salad bowl
- Colander
- Knife
Ingredients
- 120 grams arugula, washed
- 6 fresh figs
- 8 slices prosciutto
- 2 tablespoons fresh basil leaves
- 1 ball burrata cheese
- 2 tablespoons olive oil, extra virgin
- 2 teaspoons balsamic glaze, or to taste
Instructions
- Add the 120 grams arugula washed to the base of a serving platter or shallow salad bowl.
- Drizzle the fresh leaves with 2 tablespoons olive oil extra virgin and 2 teaspoons balsamic glaze or to taste. You can add more or less olive oil and balsamic glaze if desired.
- Arrange the 8 slices prosciutto into loose bundles on top of the arugula.
- Tear the 6 fresh figs in half and arrange on top of the arugula and prosciutto.
- Place the 1 ball burrata cheese in the centre of the salad and slice open. Drizzle the burrata ball with a small amount of olive oil and top the salad with 2 tablespoons fresh basil leaves.
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