Ingredients
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8 ounces (225 grams) burrata cheese (1 large ball, or 2 smaller balls)
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8 medium-sized ripe field tomatoes, cut into wedges
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12 small leaves basil, coarsely chopped
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1⁄3 cup (85 milliliters) toasted Spanish Marcona almonds (can be found at a specialty food store)
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1 cup (250 milliliters) baby arugula
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1⁄4 cup (60 milliliters) extra-virgin olive oil
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Flaked sea salt and freshly ground pepper
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8 thin slices Spanish serrano ham or Italian prosciutto Aged balsamic vinegar, for drizzling
Directions
- Drain the burrata cheese from its liquid and, over a large bowl, tear it into small pieces with your hands.
- Arrange the tomato wedges and burrata cheese pieces on a serving platter. Top with basil leaves, almonds, and baby arugula. 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.
- The key to eating this dish is to get all the ingredients in one bite.
- Buon appetito!
