Stone Fruit & Tomato Salad with Burrata, Hot Honey Vinaigrette & Crisp Prosciutto
This vibrant summer salad features juicy heirloom tomatoes, sweet stone fruit, creamy BelGioioso Burrata, crisp prosciutto, and a sweet-and-spicy hot honey vinaigrette. Fresh greens and mint add a bright finish to this elegant dish that balances creamy, savory, sweet, and spicy flavors.
Recipe - The Fresh Grocer of Grays Ferry
Stone Fruit & Tomato Salad with Burrata, Hot Honey Vinaigrette & Crisp Prosciutto
Prep Time15 Minutes
Servings6
Cook Time5 Minutes
Ingredients
2 Tbsp. minced shallot (about 1/2 shallot)
1 tsp. fresh ground pepper
1 tsp. salt
6 Tbsp. hot honey
2 Tbsp. apple cider vinegar
1 Tbsp. extra virgin olive oil
2 oz. prosciutto
1 cup mixed spicy salad greens
1 cup heirloom cherry tomatoes (halved or whole)
2-3 firm ripe tomatoes, sliced
2 peaches
2 plums or other stone fruit
3 BelGioioso Burrata cheese balls, sliced
Mint to garnish
Directions
- In a small mixing bowl whisk together shallot, pepper, salt, hot honey, apple cider vinegar and olive oil. Set aside.
- Place prosciutto in a lightly oiled skillet and cook on medium-high heat for 5 minutes or until crisp. Drain on paper towels and set aside.
- In a medium bowl toss salad greens and cherry tomatoes with 1/4 cup of the vinaigrette. Arrange larger tomatoes, stone fruit and burrata on a platter. Spoon greens and cherry tomatoes over the salad. Scatter broken pieces of prosciutto on top. Drizzle more vinaigrette over the salad, garnish with mint leaves, and serve.
Nutritional Information
Calories: 330, Protein: 14 g, Carbohydrates: 22 g, Fat: 22 g, Saturated Fat: 10 g, Cholesterol: 45 mg, Sodium: 650 mg, Fiber: 3 g, Sugars: 16 g
15 minutes
Prep Time
5 minutes
Cook Time
6
Servings
Directions
- In a small mixing bowl whisk together shallot, pepper, salt, hot honey, apple cider vinegar and olive oil. Set aside.
- Place prosciutto in a lightly oiled skillet and cook on medium-high heat for 5 minutes or until crisp. Drain on paper towels and set aside.
- In a medium bowl toss salad greens and cherry tomatoes with 1/4 cup of the vinaigrette. Arrange larger tomatoes, stone fruit and burrata on a platter. Spoon greens and cherry tomatoes over the salad. Scatter broken pieces of prosciutto on top. Drizzle more vinaigrette over the salad, garnish with mint leaves, and serve.
