Buratta salad

By Afrim Pristine
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  • 8 oz (225 grams) burrata cheese (1 large ball, or 2 smaller balls)
  • 8 medium-sized ripe field tomatoes, cut into wedges
  • 12 small leaves basil, coarsely chopped
  • 1⁄3 cup (85 milliliters) toasted Spanish Marcona almonds (can be found at a specialty food store)
  • 1 cup (250 milliliters) baby arugula
  • 1⁄4 cup (60 milliliters) extra-virgin olive oil
  • Flaked sea salt and freshly ground pepper
  • 8 thin slices Spanish serrano ham or Italian prosciutto
  • Aged balsamic vinegar, for drizzling


  1. Drain the burrata cheese from its liquid and, over a large bowl, tear it into small pieces with your hands.
  2. Arrange the tomato wedges and burrata cheese pieces on a serving platter. Top with basil leaves, almonds, and baby arugula.
  3. Drizzle with the extra-virgin olive oil, and season to taste with salt and pepper. Drape the ham around the salad. Drizzle with the aged balsamic vinegar.
  4. The key to eating this dish is to get all the ingredients in one bite. Buon appetito!

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