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.

No additional tips available.

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

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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.

Plum, Prosciutto & Burrata Salad

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