Dry Figs, Prosciutto, and Burrata Salad with Truffle Oil Recipe

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This dry figs, prosciutto, and burrata salad with truffle oil is a delightful combination of flavors and textures, creating a mouthwatering dish in just a few minutes. 

Figs, Prosciutto, Burrata and Arugula Salad with Truffle Oil, Served on black bowl.

This recipe is so perfect that truffle oil is your only salad dressing. The effortless preparation and the harmonious blend of nutty arugula, creamy Burrata, salty prosciutto, and sweet, dry figs, all brought together by the rich notes of truffle oil, make this salad a true culinary gem.

Note: As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.

Why you will love this salad?

A bowl of arugula, a plate with prosciutto, a bowl with dry figs and a burrata cointainer.

You will love this salad because it’s made in less than five minutes and is so delicious there is no need for a vinaigrette or balsamic glaze. You don’t even have to add salt or black pepper.  

The truffle oil perfectly balances and complements the nutty arugula flavor, the creaminess of the burrata cheese, the salty prosciutto, and the sweetness of the dry figs.

Ingredients

Dry yellow figs cut in halves in a glass bowl.

To make this salad, you will need:

How to make Figs, Prosciutto, Burrata, and Arugula Salad

Sliced prosciutto di Parma on a black plate.

Making this prosciutto salad is a breeze, and no tools are required. For this recipe, your hands are your best tools. These are the steps to prepare it:

  1. Break the prosciutto slices into two or three pieces with your fingers, and make like a prosciutto flower.
  2. Make a bed of arugula on a salad platter. 
  3. Break the Burrata into pieces with your fingers and place them over the arugula, ensuring the outer shell faces the bottom while the stracciatella faces up.
  4. Evenly distribute the prosciutto “flowers” on top. 
  5. Cut the dry, sweet figs in halves and place them on the salad. 
  6. Drizzle with the truffle oil, and enjoy it!

Substitutions & variations

A black bowl of salad with prosciutto, figs and burrata cheese.
  1. Plain Burrata: I made this salad with black truffle Burrata. But plain burrata works perfectly. 
  2. Mozzarella: You can substitute the creamy Burrata cheese for any fresh mozzarella cheese, including mozzarella di bufala, ciliegine, or bocconcini. Fresh Italian cheese is king for this recipe.
  3. Fresh goat cheese: Instead of Burrata, consider adding a creamy chèvre.
  4. Fresh figs: I love the texture and flavor that dry figs bring to this salad. However, there is nothing like fresh black or golden figs in fig season. 
  5. Balsamic glaze: If using fresh figs, it may be a good idea to drizzle the salad with a balsamic vinegar reduction or with a balsamic vinaigrette.
  6. Nuts: If using fresh figs, add nuts for texture, including toasted pine nuts or candied pecans.
  7. Extra Virgin Olive Oil: White truffle oil elevates this salad to the next level. But EVOO will do the trick if you don’t have truffle oil handy.
  8. Greens: Swap out the arugula for your favorite salad greens, including baby spinach.

How do I pair this salad?

A salad with figs, burrata, prosciutto and arugula.

Given the diverse ingredients in this salad, I recommend a light and crisp white wine, such as a Pinot Grigio or Sauvignon Blanc. The freshness of these wines will complement the arugula and enhance the overall experience. 

During the fall and winter seasons, or if you’re more into red wines, I recommend a good glass of Montepulciano D’Abruzzo, the perfect match for the savory prosciutto.

A salad with dry figs, burrata cheese, prosciutto and arugula.

Additionally, sparkling water infused with a twist of lemon can serve as a refreshing, non-alcoholic alternative, allowing the salad’s flavors to shine.

How do I serve this salad?

A salad with figs, burrata cheese, prosciutto and arugula.

This delicious salad is so versatile that it can be served in so many ways, including:

  • Light lunch: Enjoy it as a quick and satisfying light lunch. Serve it with crusty bread or crackers for a delightful meal.
  • Antipasto platter: Make the salad the centerpiece of an antipasto platter. 
  • Brunch feature: Include the salad in your brunch spread for color and flavor. It pairs well with frittatas or serves as a vibrant side dish.
  • Appetizer: Serve smaller portions of the salad as an elegant appetizer at gatherings. It’s a sophisticated and crowd-pleasing option.
  • Side dish for grilled meats: Pair the salad with grilled fish, pork, or beef for a well-balanced main course. The cool, crisp salad complements the warmth of grilled proteins.

How do I store this salad?

A salad with figs, burrata cheese, prosciutto and arugula.

Eating this salad fresh is the best. But, in the hypothetical case, save any leftovers in an airtight container (no burrata, please) in the refrigerator if you have any leftovers. It’ll last up to three days.

More Prosciutto recipes

If you’re a prosciutto lover like me, don’t miss my other prosciutto salads:

More recipes with figs

A fork with a bite of prosciutto, figs and burrata salad.

Check my other fresh and dry figs recipes:

Dry figs, Prosciutto, and Burrata Salad with Truffle Oil Recipe

The following is my delicious recipe. I hope you like it as much as we do.

Figs, prosciutto, burrata cheese and arugula salad.

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Ensalada de hugos, prosciutto, burrata y arugula en una ensaladadera negra.
5 from 11 votes

Dry Figs, Prosciutto, and Burrata Salad with Truffle Oil

Whether hosting a casual gathering or enjoying a solo meal, this figs, prosciutto crudo, Burrata, and arugula salad with truffle oil, is a delightful sensation that can be made in less than 5 minutes! Cheers to culinary simplicity and extraordinary flavors!
Prep Time5 minutes
Total Time5 minutes
Servings: 4
Calories: 197kcal

Ingredients

  • 6 cups baby arugula
  • 2 balls of Burrata with black truffle
  • 8 slices prosciutto di Parma
  • 12 dry yellow figs
  • 2 tablespoons White truffle oil

Instructions

  • Break the prosciutto slices into two or three pieces with your fingers, and make prosciutto “flowers”.
  • Make an arugula bed on a salad platter.
  • Break the Burrata into pieces with your fingers and place them over the arugula, ensuring the outer casing faces the bottom while the stracciatella (the inner creamy filling) faces up.
  • Evenly distribute the prosciutto “flowers” on top.
  • Cut the figs in halves and place them on the salad.
  • Drizzle with the truffle oil, and enjoy it!

Nutrition

Nutrition Facts
Dry Figs, Prosciutto, and Burrata Salad with Truffle Oil
Amount Per Serving
Calories 197 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 11mg4%
Sodium 117mg5%
Potassium 306mg9%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 12g13%
Protein 4g8%
Vitamin A 724IU14%
Vitamin C 5mg6%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Antipastos, Appetizers, Salads
Cuisine: Italian, Mediterranean
Diet: Gluten Free
Keyword: dry figs, prosciutto and burrata salad, dry figs, prosciutto and burrata salad recipe, figs, prosciutto, burrata and arugula salad with truffle oil, how to make figs prosciutto and burrata salad
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