Burrata, Fig and Arugula Salad


A Note from Feedfeed

PamelaSalzman created this awesome salad to celebrate late summer bounty! The sweet figs, savory prosciutto and creamy BelGioioso Burrata hits all the right notes.

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  • Recipe Card
Serves or Makes: 4

Recipe Card


  • 5 ounces of arugula (I prefer the baby leaves which don’t need to be chopped)
  • 2 tablespoon aged balsamic vinegar (thick and syrupy kind) + more for finishing
  • 2 tablespoon unrefined, cold-pressed extra-virgin olive oil + more for finishing
  • Maldon sea salt (flaky) or regular sea salt
  • Freshly ground black pepper to taste
  • 6 large fresh ripe figs, quartered through the stem end but not all the way through
  • 3 ounces of thinly sliced prosciutto, preferably pasture-raised
  • 8 ounces BelGioioso Burrata, preferably at room temperature or BelGioioso Fresh Mozzarella


  • Step 1

    Place the arugula in a large bowl and drizzle with 2 Tablespoons balsamic vinegar and 2 Tablespoons olive oil. Toss to coat. Arrange the arugula on a platter.

  • Step 2

    Take the figs and tuck them into the arugula, evenly spacing them throughout the platter. Do the same thing with the prosciutto.

  • Step 3

    Pull apart the burrata into approximately ¼ cup pieces or as desired, and nestle the cheese around the figs and prosciutto.

  • Step 4

    Drizzle the whole platter with a little more oil and vinegar and sprinkle with flaky salt and freshly ground black pepper to taste.