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Burrata Prosciutto and Heirloom Tomato Salad with Balsamic Reduction

Course Appetizer, Salad
Cuisine Italian
Keyword Burrata, Heirloom Tomato, Prosciutto
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 10 minutes
Servings 2
Author Sherita Janielle

Ingredients

  • 2 small balls of Burrata
  • 1/4 lb. Prosciutto thinly sliced
  • 1 clamshell mixed greens
  • 10-15 fresh basil leaves
  • 1/3 cup balsamic vinegar reduced
  • heirloom tomatoes handful of cherry cut in half or 1 large sliced thick
  • croutons as desired
  • salt and pepper to taste
  • extra virgin olive oil to drizzle

Instructions

  1. Begin by reducing balsamic vinegar. Heat balsamic vinegar in a small pot or saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and let simmer for about 15 minutes, or until vinegar is thick enough to coat the back of a spoon.

  2. While balsamic vinegar is simmering, add mixed greens to a serving bowl.

  3. Layer two to three slices of Prosciutto and Burrata on top of mixed greens.

  4. Slice tomatoes; then lightly salt tomato slices before adding to salad.

  5. Add basil leaves and croutons as desired.

  6. Drizzle a small amount of olive oil onto salad, along with balsamic reduction.

  7. Season with pepper.