Burrata Cheese Salad, with chunky cut tomatoes, prosciutto, with fresh greens and peanuts served in a blue bowl with cutlery on top of a blue plaid napkin.

Ontario Burrata Salad

Jun 29 2020
Quick & Easy
Serving Time Icon 3 min
Serves Number Icon Serves 2

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Afrim Pristine is Canada’s premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world’s greatest cheesemakers as well as hands-on training from his father and some of the world’s most renowned dairy farmers, Afrim was honoured as one of the world’s youngest people, and only Canadian, to be awarded the title of Maître Fromagere in 2013, by the Guilde Internationale des Fromageres in France. Afrim was also the youngest Canadian recipient of the Chevalier distinction from the Confrerie des Chevaliers du Taste Fromage de France in 2007 and was also named to the Top 30 Under 30 food industry list by the Ontario Hostelry Institute.

“Growing up with a southern Italian mother, I was eating burrata quite young not really knowing what it was. Now, I regard it as one of the best cheeses ever. This recipe is essentially 'summer on a plate'. It's fresh, light, super easy to make and always a crowd pleaser. Try to get the best quality of these ingredients and remember the star of the show here is burrata. Quality Cheese in Vaughan, Ontario does an incredible job making this cheese. It actually is difficult to make, but they have perfected it. Enjoy.”

Prep 2 MIN

Cook 3 MIN

Ingredients

Method

Step 1

Drain the burrata cheese from its liquid and, over a large bowl, tear it into small pieces with your hands.
 

Step 2

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 or prosciutto around the salad. Drizzle with aged balsamic vinegar.
 

Step 3

The key to eating this dish is to get all the ingredients in one bite. Buon appetito!

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