Burrata Salad with Balsamic Glaze Recipe
A fresh and elegant Burrata Salad featuring creamy burrata cheese, tangy white balsamic glaze, crisp asparagus shavings, sweet cherry tomatoes, juicy blackberries, and savory prosciutto roses, all tossed with peppery arugula and finished with pepitas for a delightful crunch. Perfect as a light appetizer or a sophisticated side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
For the Balsamic Glaze
- ½ cup white balsamic vinegar
Salad Components
- 2 burrata balls
- ½ cup cherry tomatoes, sliced
- 6 asparagus stalks, shaved with an apple peeler
- 3 oz. arugula (about 4-5 cups)
- 6 slices prosciutto
- 10 blackberries
- 1 tbsp. pepitas
- Olive oil, a small drizzle
- 2 tbsp. white balsamic vinegar (for dressing)
Instructions
- Prepare the Balsamic Glaze. Pour ½ cup white balsamic vinegar into a saucepan and simmer on medium-low heat for 12-15 minutes. Swirl the pan occasionally. The glaze is ready when it bubbles up with fluffy bubbles. Remove from heat and pour into a container to cool at room temperature for at least 5 minutes while assembling the salad.
- Slice Cherry Tomatoes. Slice ½ cup of cherry tomatoes and set aside.
- Prepare Asparagus. Remove the spears off 4-6 asparagus stalks. Using an apple peeler, shave the stalks from bottom to end to create thin shavings. Set these aside and optionally discard or save the spears for another use.
- Toss Arugula Dressing. In a mixing bowl, combine 3 oz. (4-5 cups) of arugula with a small drizzle of olive oil and 2 tbsp. white balsamic vinegar. Toss gently and transfer to a serving plate or bowl.
- Arrange Burrata and Asparagus. Place 2 burrata balls in the center of the arugula bed. Roll asparagus shavings into coils and arrange them around the burrata on the salad.
- Create Prosciutto Roses. Using kitchen scissors, cut 3-6 slices of prosciutto in half. Fold each slice in half and roll tightly to mimic rose shapes. Place these prosciutto roses around the burrata and asparagus coils.
- Assemble and Finish Salad. Add the sliced cherry tomatoes and blackberries to the salad. Sprinkle with 1 tbsp. pepitas for crunch. Drizzle the cooled balsamic glaze over the entire salad to finish.
Notes
- The asparagus spears removed can be grilled or sautéed to serve alongside the salad if desired.
- Use an apple peeler for easy and uniform asparagus shavings; otherwise, a vegetable peeler works well.
- For a sweeter balsamic glaze, you can add a teaspoon of honey during the simmering process.
- Serve immediately after assembling for the freshest texture and flavor.
- Substitute white balsamic vinegar with traditional balsamic vinegar if preferred, but it will darken the glaze.
