This 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.
Something about a colorful salad—like my herby Roasted Beet and Ricotta Salad or bright Citrus Fennel and Avocado Salad—adds a whole extra level of fresh elegance to the table. Even more, when it’s a combo of sweet plus savory and has layers of texture, a salad can be more than just a feast for the eyes—it’s the complementary antidote to any rich or hearty main dish. In this burrata salad, thinly sliced pears, deliciously creamy burrata, and cured prosciutto deliver classic Italian notes. The flavors keep on coming by way of more Mediterranean influence from chopped pistachios, loads of fresh mint, and the tart and tangy tangle of pomegranate arils and sweet pom molasses that sweetens this simple dressing.
What’s In this Burrata Salad
Here’s what you’ll need for this burrata salad:
- Assortment of pears
- Burrata
- Prosciutto
- Pomegranate arils
- Fresh mint
- Pistachios
- Extra virgin olive oil
- Rice vinegar
- Pomegranate molasses, honey, or balsamic glaze
- Kosher salt
- Freshly ground black pepper
What Is Burrata?
Creamy burrata is an Italian cheese that’s basically a ball of firm mozzarella wrapped around a ball of soft fresh mozzarella and the center is filled with heavy cream. It’s rich and creamy and sublimely delicious. Look for it in the cheese section of your grocery store deli.
Types of Pears for Salad
Any type of pear will work for this salad:
- Red or yellow bartlett
- Red or green anjou
- Bosc
- Comice
- Concord
How to Ripen Pears
If your pears are underripe, place them on the counter for 2-3 days to ripen. You’ll want the pears to feel pretty firm but not hard. Too soft and the pears turn to mush when sliced and mixed in the salad.
How to Prepare This Pear and Burrata Salad
- Core and slice the pears into thin wedges.
- Whisk the salad dressing in a small bowl and set aside.
- I use pomegranate molasses to bolster the tangy pomegranate flavor in the dressing. You can use honey or balsamic glaze instead.
How to Assemble Burrata Salad
- Layer the pears on a platter or a large plate.
- Top with the prosciutto. I like to bunch them into rosettes and tuck them along the pears.
- Tear the burrata into large chunks and nestle into the pears and prosciutto.
- Sprinkle with pomegranate arils, mint, and pistachios.
- Drizzle the salad with the dressing and season with more salt and pepper.
Serving Suggestions and Variations
- This salad tastes best the day it’s made. If serving later, add the dressing before serving.
- Add a nice butter lettuce or spring mix to turn this into a bright and fresh green salad perfect for winter eats.
- Substitute marcona almonds, toasted pinenuts, or hazelnuts for the pistachios
Burrata Salad with Pear and Prosciutto
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.
