Add the 120 grams arugula to the base of a serving platter or shallow salad bowl.
Drizzle the fresh leaves with 2 tablespoons olive oil and 2 teaspoons balsamic glaze. 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.
Notes
Serving Suggestions
Serve this delicious, fresh, Summery salad alongside an Italian feast of pizza or pasta.
Storage
Store leftovers for up to two days in the fridge, covered or in an airtight container.