Burrata Salad Recipe – Not Your Average Boring Salad
I don’t want to hear that salads are boring ever again.If “salad” means just lettuce, oil, and salt to you… this recipe will change your mind.Who said a salad has to be just vegetables? Today I’m bringing you a next-level version: a killer salad that breaks all the rules.Follow me into this world of bold combos and no limits. Ready? Let’s go.
1. Romaine Lettuce
Every salad needs a base. I go with romaine lettuce — green, wide leaves. I tear it by hand (yes, really) because I like to feel the ingredients. A knife feels too harsh… not romantic enough!
Grab a large plate and lay down the torn leaves, not too big, not too small, think fork-friendly.
2. Caramelized Peaches
Yes, you read that right: caramelized peaches. Slice them, add a touch of rosemary and a drizzle of oil, then throw them on the grill. They’ll soften and bring an explosion of flavor.
Scatter them on top of the lettuce, freestyle mode.
3. Burrata in the Middle
Need cheese? Absolutely. Burrata is the perfect choice, creamy and unexpected in a salad. Place a whole burrata right in the center, do not cut it. Let it be a surprise when you dig in.
4. The Oil
Extra-virgin olive oil (EVOO) — non-negotiable. Since it’s uncooked, splurge on the good stuff.- Add 2 tbsp to the tomatoes, mix well.
4. Arugula (Rocket)
This is key: it adds a spicy, bitter bite that lifts the whole dish. Sprinkle it here and there, random but intentional. Bonus: it adds another shade of green!
5. Prosciutto: The Savory Touch
Want some meat? Oh yes. Prosciutto crudo, torn by hand and gently draped over the salad… as if it’s about to take a nap on a bed of greens.
6. Crunch Factor: Nuts
We need crunch, we need texture! I go for nuts, walnuts or almonds, and crush them by hand. Let them rain down generously.
7. The Dressing (Olive Oil + Balsamic)
To tie everything together: a simple dressing. A drizzle of extra virgin olive oil and a touch of balsamic vinegar. I skip the salt or use almost none, the prosciutto already does the job.
Boom! Here’s a salad that’s everything but boring — you’ll devour it in four bites. Let me know how it goes… this one’s a total crowd-pleaser!
Burrata Salad (Not A Boring Salad)
I don’t want to hear that salads are boring ever again. If “salad” means just lettuce, oil, and salt to you… this recipe will change your mind. Who said a salad has to be just vegetables? Today I’m bringing you a next-level version: a killer salad that breaks all the rules. Follow me into this world of bold combos and no limits. Ready? Let’s go.
- Total Time: 7 minutes
Ingredients
Salad:
– 1 head Romaine lettuce, torn by hand
– 2 ripe peaches, sliced
– 1 sprig fresh rosemary (for peaches)
– 1 ball (125g) burrata cheese, uncut
– 50g Prosciutto di Parma, torn by hand
– ½ cup arugula (rocket)
– ¼ cup walnuts or almonds, lightly crushed
For the Dressing
– 3 tbsp extra-virgin olive oil (high quality)
– 1 tbsp balsamic glaze (or reduced balsamic)
– Black pepper, to taste
Instructions
- Prepare the base
Tear romaine leaves by hand into fork-sized pieces. Arrange them on a large plate.
Caramelize the peaches
Slice peaches, toss with rosemary and a drizzle of olive oil. Grill or pan-sear for 2-3 minutes per side until softened and lightly charred. - Assemble the salad
Scatter grilled peaches over the lettuce.
Place the whole burrata in the center.
Drape prosciutto around the burrata.
Sprinkle with arugula and crushed nuts. - Dress and serve
Drizzle with olive oil and balsamic glaze. Crack black pepper on top. Do not add salt — the prosciutto is salty enough!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Salads
- Cuisine: Italian
