Go Back
–+ servings
Ensalada de hugos, prosciutto, burrata y arugula en una ensaladadera negra.
Print Recipe
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
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
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

Calories: 197kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 117mg | Potassium: 306mg | Fiber: 3g | Sugar: 12g | Vitamin A: 724IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg