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When I want to impress friends but don't feel like hanging out in the kitchen all day, this Prosciutto Strawberry Burrata Salad with Maple Balsamic Vinaigrette is my hands-down favorite. The creamy burrata, bold prosciutto, and juicy strawberries are a match made in summer heaven. The sweet and tangy dressing brings it all together in every bite.
The first time I tossed this together right before a party, it vanished almost instantly. Now, people always ask for it at our summer hangouts.
Vibrant Ingredients
- Mixed greens: grab fresh arugula, spinach, or your favorite crispy leaves for a pop of color
- Extra virgin olive oil: use good quality oil to make the dressing extra smooth
- Burrata cheese: rich and creamy, pick soft, heavy rounds for the best texture
- Pure maple syrup: the dressing's sweet kick comes from real maple syrup, not the fake stuff
- Balsamic vinegar: aged balsamic brings a tart, deep tang to the vinaigrette
- Prosciutto: go for freshly sliced ribbons for the best salty bite
- Fresh strawberries: juicy red berries (no white tips) add the sweetest pop
Amazing Step-by-Step Guide
- Plate it up nicely:
- Put everything onto serving plates or a big platter so the fresh toppings catch your eye.
- Add dressing and mix:
- Drizzle dressing over the top, right before you eat. Gently toss so the burrata and greens don’t fall apart.
- Whip up the vinaigrette:
- Grab a small bowl. Stir up your olive oil, balsamic, and maple syrup till it's thick and glossy. Taste to see if you want it more sweet or tangy.
- Mingle berries and prosciutto:
- Mix in your strawberry slices and pieces of prosciutto. Spread them gently without squishing.
- Start with the greens:
- Lay your greens out in a big bowl or on a platter—spread evenly so toppings don’t all sink.
- Rip up the burrata:
- Use your hands or a knife to tear the burrata into small chunks. The soft cheese will mix in perfectly later.
- Get the strawberries ready:
- Give the berries a good rinse and dry them well. Cut up evenly so every forkful gets some sweet.
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Burrata is my secret trick for fast, impressive salads. It's rich and creamy and goes with any fruit. My crew goes wild for it, whether in tomato salads or paired with these sweet, salty flavors.
Keep It Fresh
It’s best to eat this salad right away. But if you have leftovers, cover and stash in the fridge for up to a day. Separate the dressing so your greens won’t get mushy. The berries might soften, but the flavors will still be awesome.
Swap It Up
If you’re in the mood for a tangier bite, use goat cheese instead of burrata. Or try feta for a salty crumbly finish.
Can’t find prosciutto? Smoked turkey or thin ham slices work just as well for that savory kick.
If maple syrup isn’t handy, drizzle in a little honey for a new twist on sweet.
Tasty Ways to Eat
This dish makes a light lunch with crusty sourdough, or you can kick off dinner with it before pasta. For extra fun, bring out some white wine spritzers or bubbly water with fresh lemon wedges.
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Background and Story
This mix brings together classic Italian flavors like burrata and prosciutto with a fun maple twist. In Italy, strawberries and balsamic are a summer go-to, showing up at street markets and in home kitchens all season long.
Recipe FAQs
- → Is burrata easy to swap out for another cheese?
If you can't find burrata, go for soft goat cheese or some fresh mozzarella. They'll give you that soft and creamy vibe.
- → What leaves or greens are good for this?
Try it with mixed greens, baby lettuces, or grab some arugula or spinach since they taste great here too.
- → How early can I put this together?
You can chop and prep everything a few hours ahead, but wait to toss and dress until just before eating so it all stays fresh.
- → What could I use instead of prosciutto?
Thin slices of speck, serrano ham, or even smoked turkey will work if you want something different than prosciutto.
- → What should I serve with this?
Rustic bread, a crisp white wine, or something light like pasta make a tasty match for this salad.