Plum, Prosciutto & Burrata Salad Recipe

Name: Plum, Prosciutto & Burrata Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 - 3 pieces of day old rye bread, cut into 1 inch squares; olive oil (for croutons); Kosher salt; 1/2 cup olive oil; 1/2 jalapeno pepper, seeded; 1-2 tablespoons lemon juice; Kosher salt; 4-6 cups arugula; 1/4 pound prosciutto, sliced thin; 2-3 plums, halved, pit removed, sliced thin; 12 ounces burrata cheese, usually they come in 4 ounce balls; freshly ground black pepper

Servings: persons

2 - 3 pieces of day old rye bread, cut into 1 inch squares
olive oil (for croutons)
Kosher salt
1/2 cup olive oil
1/2 jalapeno pepper, seeded
1-2 tablespoons lemon juice
Kosher salt
4-6 cups arugula
1/4 pound prosciutto, sliced thin
2-3 plums, halved, pit removed, sliced thin
12 ounces burrata cheese, usually they come in 4 ounce balls
freshly ground black pepper

1
For croutons: Preheat oven to 425F. Toss bread pieces with olive oil and salt, and spread single layer onto a baking dish. Bake for 10-15 minutes, until croutons are firm. Let cool completely.
2
For dressing: Puree jalapeno and olive oil in a food processor or blender until smooth. Cover and let chill for at least 2 hours or up to a day. Add lemon juice and a pinch of salt.
3
Toss arugula with dressing, reserving about a 1/4 cup. Adjust salt and lemon juice to taste. Divide arugula evenly among 10-12 plates.
4
Top with croutons, about 1 slice of prosciutto, 3-4 slices of plums per plate.
5
Gently cut burrata balls into quarters and place a quarter on top of each salad plate (about 1-2 ounces per plate). Drizzle with remaining vinaigrette and top with freshly ground black pepper.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 - 3 pieces of day old rye bread, cut into 1 inch squares, olive oil (for croutons), Kosher salt, 1/2 cup olive oil, and more.

Yes, Plum, Prosciutto & Burrata Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Plum, Prosciutto & Burrata Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions