This salad featuring burrata, pears, and prosciutto covers all flavor profiles: It combines sweetness, savoriness, tanginess, crunchiness, and creaminess, resulting in a salad that’s effortlessly refined and incredibly tasty.
A vibrant salad, such as my flavorful Roasted Beet and Ricotta Salad or the refreshing Citrus Fennel and Avocado Salad, brings an extra layer of freshness and beauty to the table. When a salad combines sweet and savory elements with varying textures, it becomes more than a visual delight—it acts as the perfect complement to any rich or hearty main course. This burrata salad harmonizes thinly sliced pears, creamy burrata, and savory prosciutto, evoking traditional Italian flavors. Further Mediterranean influences emerge through the addition of chopped pistachios, abundant fresh mint, and the delightful blend of tart pomegranate arils and sweet pomegranate molasses in the simple dressing, creating a continuous burst of flavors.
Ingredients for this Burrata Salad:
– Variety of pears
– Burrata cheese
– Prosciutto
– Pomegranate seeds/arils
– Fresh mint leaves
– Pistachios
– Extra virgin olive oil
– Rice vinegar
– Pomegranate molasses, honey, or balsamic glaze
– Kosher salt
– Freshly ground black pepper
What is Burrata?
Burrata is an Italian cheese consisting of a ball of firm mozzarella encasing a ball of soft, fresh mozzarella filled with luscious heavy cream. It boasts a rich, creamy texture and exquisite flavor. You can find it in the cheese section of your local grocery store’s deli.
To ripen underripe pears, place them on the counter for approximately 2-3 days. Aim for a firm texture but not hardness. Overly soft pears may become mushy when sliced and incorporated into the salad.
To assemble this Pear and Burrata Salad:
– Cut the pears into thin wedges after coring them.
– Prepare the salad dressing by whisking the ingredients in a small bowl; I enhance the tangy pomegranate taste with pomegranate molasses, but you can opt for honey or balsamic glaze as alternatives.
Instructions for assembling the Burrata Salad:
– Arrange the sliced pears on a platter or a large plate.
– Place the prosciutto on top, forming rosettes and tucking them amidst the pears.
– Tear the burrata into sizable pieces and position them among the pears and prosciutto.
– Sprinkle the salad with pomegranate arils, mint leaves, and pistachios.
– Drizzle the dressing over the salad and season with additional salt and pepper if desired.
Suggestions for Serving and Variations:
– For optimal taste, enjoy the salad on the day of preparation. If serving later, add the dressing just before serving.
– Incorporate butter lettuce or a mix of spring greens to transform this into a vibrant and fresh winter salad.
– Substitute Marcona almonds, toasted pine nuts, or hazelnuts in place of the pistachios for a different flavor profile.
Burrata Salad with Pear and Prosciutto
burrata salad with pears and prosciutto hits every note: Sweet, savory,
tangy, crunchy, and smooth to make a salad that’s simple but elegant
and impossibly delicious.
Ingredients
- 4 pears , cored and sliced
- 8 ounces burrata , drained
- 5 ounces prosciutto
- ⅓ cup pomegranate arils
- ⅓ cup chopped fresh mint
- ¼ cup chopped pistachios
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons rice vinegar
- 1 tablespoon pomegranate molasses, or honey, or balsamic glaze
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Layer
pears on a platter or a large plate. Top with the prosciutto. Tear the
burrata into large chunks and nestle into the pears and prosciutto.
Sprinkle with pomegranate arils, mint, and pistachios. In a small bowl,
whisk the olive oil with the rice vinegar, pomegranate molasses, kosher
salt, and black pepper. Drizzle over the salad. Season with more salt
and pepper as desired and serve.
