I assemble this quick salad when I need to serve a tasty & effortless lunch. The crispy prosciutto adds just the right amount of salty flavor that compliments the creamy burrata. I use Roma tomatoes in the winter when fresh Jersey tomatoes are not in season. Ciabatta or Italian bread cubes toast quickly in the oven and the dressing is a breeze to make. All in all a healthy addition to the salad rotation!
Spinach, Burrata & Crispy Prosciutto Salad
4 slices prosciutto
6 cups baby spinach
4 ripe tomatoes, quartered
1-2 fresh burrata balls
1 cup fresh bread cubes, toasted
fresh basil, snipped
1 tablespoon balsamic glaze
2 tablespoons extra virgin olive oil
Cook the prosciutto slices in a large skillet on medium-high heat until crisp; crumble. On a large flat platter, layer the baby spinach, crumbled prosciutto, quartered tomatoes, fresh burrata ball & toasted bread cubes. Sprinkle with snipped basil. Combine the balsamic glaze and extra virgin olive oil and drizzle on the salad. Dig in!
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