Oh my gosh, you have to try this Strawberry, Prosciutto, and Burrata Salad with Balsamic and Maple Dressing—it’s my absolute favorite summer dish! The first time I made it for a backyard dinner party, my friends couldn’t stop raving about how the sweet strawberries play off the salty prosciutto, while that creamy burrata just melts in your mouth. And that dressing? Tangy balsamic mixed with just a hint of maple sweetness ties everything together perfectly. It’s one of those recipes that looks fancy but takes barely 15 minutes to throw together. Trust me, once you taste this combo, you’ll be making it all season long!
Why You’ll Love This Strawberry, Prosciutto, and Burrata Salad
This salad is a total game-changer—here’s why:
- Crazy quick: You’re just 15 minutes away from restaurant-quality flavors
- Perfect balance: Sweet strawberries, salty prosciutto, and creamy burrata create magic in every bite
- No cooking needed: My go-to when it’s too hot to turn on the oven
- Crowd-pleaser: Works equally well for fancy dinner parties or lazy summer lunches
- Dressing to die for: That balsamic-maple combo will have you licking the bowl
Seriously, this salad checks all the boxes—easy, impressive, and absolutely delicious!
Ingredients for Strawberry, Prosciutto, and Burrata Salad
Here’s everything you’ll need to make this dreamy salad—trust me, every ingredient plays a special role:
- 2 cups fresh strawberries – hulled and sliced about 1/4″ thick (wait to slice them until you’re ready to assemble so they stay juicy)
- 4 oz prosciutto – paper-thin slices, torn into rustic pieces (the good stuff from the deli counter makes all the difference)
- 8 oz burrata cheese – chilled, then gently torn into creamy chunks (that oozy center is everything!)
- 2 cups arugula – baby leaves if possible, give them a good spin in the salad spinner
- 1/4 cup balsamic vinegar – the aged, syrupy kind clings beautifully to the ingredients
- 2 tbsp pure maple syrup – none of that pancake stuff, real maple syrup balances the vinegar perfectly
- 1/4 cup extra virgin olive oil – use your favorite fruity, high-quality bottle here
- 1/2 tsp kosher salt – I prefer this over table salt for better flavor distribution
- 1/4 tsp freshly ground black pepper – freshly cracked makes such a difference
See? Simple ingredients, but when they come together—wow!
How to Make Strawberry, Prosciutto, and Burrata Salad
Okay, here’s the fun part—let’s turn these gorgeous ingredients into a showstopping salad! The key is working quickly and serving immediately so everything stays fresh and crisp. I’ll walk you through each step so your salad turns out perfect.
Assembling the Salad
First things first—grab your prettiest serving platter (this salad deserves to shine!). Start with a generous bed of arugula—I like to give it a little fluff so it looks inviting. Next comes the star: burrata. Carefully tear it into rustic chunks right over the greens—don’t worry about making it perfect, those creamy rips are what make it special!
Now for the prosciutto—just tear it with your hands into swirly pieces and tuck them around the cheese. Finally, arrange those vibrant strawberry slices artfully on top. See how easy that was? Now step back and admire your masterpiece before we drizzle!
Making the Balsamic and Maple Dressing
While your salad waits, let’s whip up that magical dressing. Grab a small bowl and whisk together the balsamic vinegar and maple syrup first—this lets the flavors start mingling. Now slowly stream in the olive oil while whisking constantly—this emulsifies it into a smooth, glossy dressing. Taste it! Want it sweeter? Add a touch more syrup. Too sweet? A splash more vinegar balances it perfectly.
Season with salt and pepper, then drizzle it over your salad right before serving—this keeps the arugula from wilting. Watch how the dressing cascades down those strawberries and pools around the burrata… pure food heaven!
Tips for the Best Strawberry, Prosciutto, and Burrata Salad
Want to make sure your salad is absolutely perfect? Here are my tried-and-true tricks:
- Pick ruby-red strawberries – They should smell sweet at the stem end. Avoid pale or mushy ones!
- Keep everything chilly – Cold burrata and prosciutto make the textures even more amazing
- Dress it last-minute – That balsamic-maple goodness tastes best fresh, plus it keeps the arugula crisp
- Use your hands – Tearing the burrata and prosciutto gives that gorgeous rustic look
- Taste as you go – Adjust the dressing with extra maple or vinegar until it makes your taste buds sing
Follow these simple tips, and you’ll have the most stunning, flavorful salad every single time!
Ingredient Substitutions and Variations
No burrata on hand? No problem! Here are my favorite easy swaps that still taste amazing:
- Burrata substitute: Fresh mozzarella works in a pinch – you’ll miss that creamy center, but it still pairs beautifully
- For the dressing: Honey makes a fine stand-in for maple syrup if that’s what’s in your pantry
- Vegetarian option: Skip the prosciutto and add candied pecans for crunch
- Extra fancy: Try figs instead of strawberries when they’re in season – oh my!
- Dairy-free: Creamy avocado gives you that luscious texture without the cheese
The best part? This salad is super forgiving – make it your own with whatever gorgeous ingredients you’ve got!
Serving Suggestions for Strawberry, Prosciutto, and Burrata Salad
This salad shines as both a showstopping starter or a light main course! For lunch, I love pairing it with warm, crusty bread to soak up that dreamy dressing. When serving as dinner, add grilled chicken or shrimp for extra protein. And honestly? A chilled glass of crisp Pinot Grigio makes the perfect companion—the bright acidity cuts through the richness beautifully. Pro tip: Set out extra dressing for dipping—your guests will thank you!
Storage and Reheating Instructions
Here’s the thing—this salad is best enjoyed fresh, but if you must store leftovers (though I doubt there will be any!), keep the undressed salad and dressing separate in airtight containers in the fridge for up to a day. Just reassemble when ready—no reheating needed! The arugula will thank you.
Nutritional Information
Keep in mind—these numbers are just estimates since ingredients vary by brand and ripeness. But hey, with fresh strawberries, quality prosciutto, and that dreamy burrata, you know you’re eating something delicious and nourishing!
Frequently Asked Questions
Can I prep this salad ahead of time?
Absolutely! Just keep the components separate—store sliced strawberries in an airtight container, keep the burrata whole until serving, and whisk the dressing separately. Assemble everything right before eating so the arugula stays crisp and the burrata stays creamy.
What’s the best prosciutto substitute?
If you can’t find prosciutto, thinly sliced Serrano ham works beautifully. For a milder option, try crispy pancetta bits—they add fantastic texture! Vegetarians can swap in roasted salted almonds for that salty crunch.
How long do leftovers last?
Honestly, this strawberry prosciutto salad is best fresh, but if you must store it, keep undressed portions refrigerated for up to 24 hours. The burrata’s texture changes after a day, and the arugula wilts once dressed—so eat it quick!
Can I use frozen strawberries?
I wouldn’t recommend it—thawed berries get too mushy. If strawberries aren’t in season, try ripe peaches or nectarines instead! The sweet-tart flavor still pairs perfectly with the burrata and balsamic dressing.
15-Minute Strawberry Prosciutto Burrata Salad – Irresistible!
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A refreshing salad combining sweet strawberries, salty prosciutto, and creamy burrata, drizzled with a tangy balsamic and maple dressing.
Ingredients
- 2 cups fresh strawberries, sliced
- 4 oz prosciutto, thinly sliced
- 8 oz burrata cheese
- 2 cups arugula
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Wash and slice strawberries.
- Arrange arugula on a serving platter.
- Tear burrata into pieces and place over arugula.
- Layer prosciutto and strawberries on top.
- Whisk balsamic vinegar, maple syrup, olive oil, salt, and pepper in a small bowl.
- Drizzle dressing over the salad just before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Burrata can be substituted with fresh mozzarella.
- Serve immediately to keep the arugula crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: strawberry prosciutto burrata salad, summer salad, easy salad recipe
