I often struggle with lunch when the weather gets warm because I don’t want to turn on the stove, but I still want something that feels substantial. This salad is my middle ground. It balances the sweetness of the fruit with the fattiness of the cheese and the salt from the cured meat.
The dressing is actually just a shortcut I stumbled upon when I realized pesto already has most of the oil and herbs I wanted in a vinaigrette. I admit I have tried this with regular dark balsamic vinegar before, and while it tastes fine, it turns the beautiful white cheese a muddy brown color. Stick to white balsamic if you want it to look appetizing.
Ingredients
- 16 oz fresh strawberries
- 4 slices prosciutto
- 8 oz burrata cheese (room temperature is best)
- 2 tablespoons basil pesto
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons pine nuts
- 2 tablespoons fresh basil or mint, chopped
- Salt and pepper to taste
Instructions
- Prep the Fruit: Wash the strawberries and cut off the tops. Slice them in half or quarters depending on size. You want bite-sized pieces.
- Crisp the Prosciutto: Lay the prosciutto slices in a cold, dry non-stick pan. Turn the heat to medium. Let them cook for about 3 minutes per side. They will shrivel and darken. Take them out and let them cool; they crisp up as they reach room temperature.
- Make the Dressing: Whisk the pesto, olive oil, white balsamic vinegar, salt, and pepper together. It will separate if it sits too long, so give it a quick stir right before pouring.
- Toast Pine Nuts: In the same pan you used for the meat, toss the pine nuts over low heat for 1-2 minutes. Watch them closely—I burn these constantly because I get distracted.
- Assemble: Toss the strawberries with half the dressing and herbs. Break the burrata and place it on top. Scatter the crumbled prosciutto and pine nuts over the dish. Drizzle the remaining dressing.
Why You’ll Love This Recipe
- Texture Variety: You get creamy cheese, crunchy nuts, crisp meat, and soft fruit in one bite.
- Low Effort: The only “cooking” is crisping the meat and nuts, which takes about 5 minutes total.
- Flexible: If you can’t find burrata, fresh mozzarella balls work fine, though you lose that creamy center.
Chef’s Tips for Perfection
- Temperature Matters: Take the burrata out of the fridge about 20 minutes before serving. If the cheese is ice cold, you miss a lot of the flavor.
- White Balsamic: As mentioned, white balsamic keeps the colors bright. If you only have dark balsamic, drizzle it very carefully at the very end rather than mixing it in.
- Vegetarian Option: If you skip the prosciutto, add a little extra salt or perhaps some smoked almonds to replace that savory crunch.
Storage and Reheating
This is really a “make and eat” situation. Once you dress the strawberries, they start to release water, and the burrata will weep milky fluid. If you try to save it for the next day, you’ll end up with a soggy soup. Assemble it right before you plan to eat.
Nutritional Notes
While this is a salad, the burrata and oil make it fairly calorie-dense (about 343 calories per serving). It’s high in healthy fats and protein, making it quite filling on its own.
Strawberry Burrata Salad Recipe
