Heirloom Tomato Salad with Burrata, Arugula and Crispy Prosciutto




Yield: 4 to 6 servings

It’s tomatoes all day every day for me.  I have been known to regularly make a meal of tomatoes, greens and cheese.  This is a kicked-up version of a caprese salad with the tomatoes as the star; it can be a simple dinner or an elegant starter salad for your guests!  Last week, I made this for 15 people with FOUR BALLS OF BURRATA (that’s what my dreams are made of).  Break out your best olive oil and balsamic vinegar for this one!  You will not do yourself any favors using the cheap stuff.  I recommend always having a high-quality extra-virgin olive oil and thick balsamic vinegar on hand as they will last awhile and you will find endless uses for them, especially if you’re cooking my recipes!  Side note: my brother has the cutest, sweetest, most chub-a-lub dog named Enzo (see below), so when I saw Enzo extra-virgin olive oil, I knew it had to be mine.


2-1/2 ounces baby arugula

2 pounds heirloom tomatoes, preferably a mix of large and mini

8 to 10 fresh basil leaves (mix of small and large leaves)

2 to 3 tablespoons high-quality extra-virgin olive oil

1 tablespoon high-quality thick balsamic vinegar

One 8-ounce ball burrata, at room temperature

4 slices of prosciutto

Coarse sea salt and freshly ground black pepper


Preheat the oven to 400°.  Line a small baking sheet with parchment paper and lay the prosciutto slices on the sheet.  Bake for 10 to 12 minutes, until crisp and slightly shriveled.  Allow to cool slightly before breaking into pieces.


Scatter the arugula around a serving platter.  Slice the large tomatoes into thick slices and the mini tomatoes in half and arrange on top of the arugula.  Rip the large basil leaves into small pieces and leave the smaller leaves whole, scattering around the platter. Place the burrata in the center of the platter and slice open to allow the gooey, creamy center to ooze out.  Sprinkle the entire platter with coarse sea salt and freshly ground black pepper, to taste.  Drizzle the olive oil over everything and the balsamic vinegar over the tomatoes and arugula.  Crumble the prosciutto and place on top of the salad.

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