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.
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.
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Why you will love this salad?
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
To make this salad, you will need:
- Arugula
- Prosciutto di Parma
- Burrata Cheese with Black Truffle
- Dry California yellow figs
- White Truffle Oil
How to make Figs, Prosciutto, Burrata, and Arugula Salad
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:
- Break the prosciutto slices into two or three pieces with your fingers, and make like a prosciutto flower.
- Make a bed of arugula on a salad platter.
- 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.
- Evenly distribute the prosciutto “flowers” on top.
- Cut the dry, sweet figs in halves and place them on the salad.
- Drizzle with the truffle oil, and enjoy it!
Substitutions & variations
- Plain Burrata: I made this salad with black truffle Burrata. But plain burrata works perfectly.
- 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.
- Fresh goat cheese: Instead of Burrata, consider adding a creamy chèvre.
- 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.
- 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.
- Nuts: If using fresh figs, add nuts for texture, including toasted pine nuts or candied pecans.
- 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.
- Greens: Swap out the arugula for your favorite salad greens, including baby spinach.
How do I pair this salad?
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.
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?
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?
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:
- Melon and Prosciutto Salad
- Grilled Peach, Prosciutto, and Burrata Salad recipe
- Arugula and prosciutto pizza, a delicious weeknight pizza recipe
- Prosciutto rolls with arugula and bocconcini
- Prosciutto and Burrata Pizza
More recipes with figs
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.
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Dry Figs, Prosciutto, and Burrata Salad with Truffle Oil
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
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