I’ve done several different versions of this salad, and I love it every time. It’s delicious y’all.
If you like mozzarella cheese, you’ll love burrata. (I’m talking FRESH mozzarella, not the pre-shredded stuff in bag that’s coated in sawdust.) You can usually find burrata in the deli section of your grocery store, or wherever they sell the boujee cheeses. It’s basically just like fresh mozzarella, but the inside is deliciously creamy.
As a rule, I like to make my own salad dressings. I just feel better knowing exactly what’s in it. I usually just grab a mason jar, add 1 part fat (olive oil for a vinaigrette, sour cream or Greek yogurt for a creamy dressing), 1 part acid (vinegar or citrus juice), seasonings, and sometimes I add an emulsifier like Dijon mustard, or honey as a thickener. Put the lid on, shake it up, and viola. Salad dressing. Use what you need, then put the lid on and in the fridge it goes. Now you have homemade salad dressing in your fridge. Look at you!
If I’m getting hangry and don’t have a jar of my homemade dressing ready, I reach for Garlic Expressions vinaigrette. It’s non-GMO, allergen-free, gluten free, and only has a few ingredients. I use this as a salad dressing and a marinade for meat and veggies. It’s really good.
Note: Go light on the dressing for this salad. The burrata is so creamy it acts like a dressing itself. If you add too much dressing to the greens, you’ll just end up with a soggy mess.
Prosciutto is a wonderful addition to this salad. You can take it right out of the package, tear it into smaller pieces and add it to the salad, oooor you can be fancy and crisp it up in a pan. Heat a nonstick pan to medium heat, add the prosciutto and cook for 1-2 minutes per side. Then, drain it on a paper towel. After it cools down slightly, you can break it into smaller pieces and sprinkle them on your salad. Crispy prosciutto is like thin little heavenly pieces of bacon that melt in your mouth.
I’m telling you… you’re gonna love this salad.