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