There are few things I love more for spring than a super bright, fresh salad. This burrata, asparagus, and prosciutto salad is the perfect appetizer spread for a crowd. but is also hearty enough to eat as a weeknight meal. Creamy burrata is topped with delicious basil pesto and layered on top of peppery arugula, roasted asparagus, salty prosciutto, cherry tomatoes, and perfectly sweet melon balls. The salad is served with a side of warm, crusty bread that is perfect for scooping up your favorite combination of ingredients. There are so many layers of flavor in this dish and possible combinations to try with each bite! We served this as an Easter brunch appetizer and it was the perfect starter for our meal. It's also SUPER quick and easy to throw together! I can see this being a regular meal this summer on the patio for sure! You can find all the ingredients and instructions below- let me know what you think!
original recipe from I'm Bored Let's Go
- 3-4 balls Burrata
- 4 oz. Prosciutto
- 1 bunch asparagus, tough ends trimmed off
- mixed cherry tomatoes, whole
- ¼ cantaloupe, scooped into melon balls
- 2 cups of baby arugula
- 1/3 cup basil Pesto sauce
- 1 loaf good, crusty rustic bread
- olive oil
- Toss your asparagus with salt, pepper, and a drizzle of olive oil, then roast on a baking sheet in the oven at 425 degrees. Roast just 4-5 minutes, until slightly cooked but still crisp, then set aside.
- Begin assembling your salad. Start with a bed of arugula as the base. Next arrange the burrata, prosciutto, tomatoes, and cantaloupe. Add the asparagus last, layered across the center of the plate. Add a few small dollops of pesto on each ball of Burrata.
- Sprinkle the entire salad with a bit of salt and pepper and then serve with bread (you can warm/toast your bread in the oven if desired).