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.
While balsamic vinegar is simmering, add mixed greens to a serving bowl.
Layer two to three slices of Prosciutto and Burrata on top of mixed greens.
Slice tomatoes; then lightly salt tomato slices before adding to salad.
Add basil leaves and croutons as desired.
Drizzle a small amount of olive oil onto salad, along with balsamic reduction.
Season with pepper.