Crispy Prosciutto, Strawberry, And Burrata Salad With Maple-Balsamic Vinaigrette


A seasonally sweet way to enjoy a classic salad.

Southern Living Crispy Prosciutto, Strawberry, and Burrata Salad with Maple Balsamic Vinaigrette on a platter to serve

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
15 mins
Total Time:
25 mins

The days are officially longer, the sun is shining well past mid-afternoon once again, and there's that hint in the air that tells us warmer weather is on the horizon. The time for spring and summer entertaining inspiration is officially upon us, and this salad made with sweet and juicy strawberries, creamy burrata, and crisp, savory prosciutto is the perfect way to kick off the season!

This combination of flavors and textures becomes even more elevated and magical with a sprinkle of earthy basil and mint, spicy microgreens, nutty toasted walnuts, and a drizzle of sweet and tangy maple-balsamic vinaigrette that has been blended into rich and slightly creamy goodness.

This vibrant and colorful, sweet and savory salad takes only a few minutes to prepare, and is an absolute showstopper that promises to be a major hit anytime it’s placed on the table. Be sure to snap a photo before this stunner disappears!



  • 1 (3-oz.) pkg. thinly sliced prosciutto (about 6 slices)

  • 1 lb. ripe strawberries, hulled and thinly sliced

  • 2 (8-ounce) balls burrata, torn into pieces

  • 5 cups baby arugula or spring mix

  • 3 Tbsp. thinly-sliced fresh mint

  • 1/4 cup thinly-sliced fresh basil

  • 3/4 cup roughly chopped toasted walnuts 

  • Flaky sea salt, to taste

Maple-Balsamic Vinaigrette

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup balsamic vinegar

  • 1-2 Tbsp. maple syrup

  • 1 clove garlic

  • 1/2 tsp. kosher salt

  • 1/4 tsp. freshly ground black pepper


  1. Prepare the prosciutto:

    Preheat the oven to 350°F. Place prosciutto pieces in a single layer on a parchment lined baking sheet. Bake 10 minutes, just until crispy.

  2. Make the Vinaigrette:

    Add olive oil, balsamic vinegar, garlic, salt, and pepper to a food processor or blender. Blend until emulsified and creamy.

  3. Arrange the Salad:

    Place strawberries on a platter. Top with burrata, arugula, mint and basil, and toasted walnuts. Season with flaky salt and freshly ground black pepper. Top with crispy prosciutto.

  4. Finish the Salad:

    Drizzle the salad with the desired amount of vinaigrette.

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