Okay, I can’t take credit for this amazing salad. I had it in a restaurant one time and I absolutely fell in love with it! So me being me, I went home and copied it to the best of my ability! If I got it exactly right, Mr. Big Time Chef who gets paid to come up with recipes, then it wasn’t intentional! I’m just that good!
Theirs had roasted asparagus spears and large, toasted croutons. If you don’t like asparagus, feel free to leave it out. You can also substitute the croutons with some slices of crusty artisan bread. This recipe doesn’t require exact measurements; just make it to fit your appetite! Serve with a nice, crisp white wine for the perfect light summer dinner!
Of course, getting the highest quality vine-ripened tomatoes is a must! And,what in the heck is burrata, you ask? It’s a wonderful creamy, fresh, ethereal Italian cheese made from mozzarella and cream. The outside is an shell of mozzarella and the inside is filled with soft mozzarella and cream. YUM!
If you can’t find burrata, don’t lament! Substitute with fresh mozzarella. It’s not as good, but in a pinch, it’ll do. I usually can find burrata at my local Trader Joe’s. Hopefully, you’re lucky enough to have one of these wonderful little stores close to you!Enjoy!
Burrata, Proscuitto & Tomato Salad
Roasted asparagus spears
Good quality extra-virgin olive oil
Freshly ground black pepper and kosher salt
Drizzle the asparagus spears with a little olive oil and roast in the oven at 375 degrees until slightly caramelized.
Cut the bread into 1/4 inch slices, brush with olive oil, toast slighlty and rip into pieces, set aside.
Remove burrata from container and drain.
Place a handful or arugula on each plate. Top with 3 tomato slices and 3 or 4 roasted asparagus spears.
Tear the burrata and the proscuitto into pieces and arrange evenly on the plate.
Drizzle the salads with the olive oil and season with pepper and salt.
Tuck the croutons around the edge and serve.