Caprese Arugula Salad with Burrata and Prosciutto

There’s no better way to finish off the last harvest of fresh from the vine tomatoes than with a Caprese salad. To me, the best, juiciest tomatoes are produced at the end of the summer. I can eat a tomato any way, even like an apple. But my favorite way to eat tomatoes is with freshly grown basil, a yummy cheese, and a light drizzle of balsamic vinegar and olive oil. Sometimes I really like to get creative with my Caprese salads! One of the most unique, and delicious ones I have found is in Chrissy Tiegen’s Cravings cookbook. It is her caprese arugula salad with burrata and crispy prosciutto. I mean, the name says it all. The delicious tomatoes, the crisp arugula, the creamy burrata, and the crunchy prosciutto.



4 cups baby arugula

1   8 oz ball burrata

2 lbs vine ripe tomatoes (I like to use heirlooms), cut any way you choose (get creative with cuts and colors)

3 tbsp olive oil

1 tbsp balsamic vinegar

kosher salt, to taste

freshly ground black pepper, to taste

6 slices of Prosciutto



  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place slices of prosciutto on baking sheet. Bake about 12 minutes.
  2. Arrange arugula on serving platter. Place burrata in center and arrange tomatoes. Bust open burrata ball and drizzle with olive oil and balsamic vinegar.
  3. Season with salt and pepper. Top with prosciutto crisps. Ready to serve.


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