Fig, Prosciutto and Burrata Cheese Salad

Fig, Prosciutto and Burrata Cheese Salad

If your taste buds haven’t met the likes of Burrata cheese, then allow me to introduce you to mozzarella’s creamier, tastier counterpart. Burrata cheese is essentially mozzarella cheese that’s been filled with cream. (I’ll give you a moment to take that in…)

The result is the creamiest, softest cheese with a mild flavor that makes it the perfect match for sweet figs and savory prosciutto. Add a little peppery arugula dressed with balsamic and olive oil to the mix and you have my latest summer salad obsession.

But I can’t claim this flavor combination as my own. I first tasted the fig-prosciutto-burrata teamwork in action at Cusp, one of my all-time favorite restaurants in La Jolla, California. Executive chef Donald Lockhart served up this spectacular salad, as well as a sweet-meets-savory dessert featuring figs that were stuffed with blue cheese, sprinkled with sugar, and then torched—a sort of fig brûlée, if you will. So now you have not one but two excuses to start hoarding summer’s peak produce.

Fig, Prosciutto and Burrata Cheese Salad

Burrata Cheese Recipe


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Fig, Prosciutto and Burrata Cheese Salad

Yield: 4 servings

Prep Time: 10 min

Cook Time: 2 min


1/4 cup store-bought fig compote or jam (See Kelly's Notes)
8 slices prosciutto
4 cups arugula
Balsamic vinegar
Olive oil
8 ounces Burrata cheese
2 cups quartered fresh figs


Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.

Place two slices of prosciutto on each of four serving plates.

In a medium bowl, toss the arugula with balsamic vinegar and olive oil, to taste. Divide the dressed arugula among the four plates, placing it atop the prosciutto.

Carefully slice the burrata and divide it among the four plates. Scatter the quartered fresh figs among the plates then drizzle each salad with the warmed compote.

Kelly's Notes:
Fig compote or jam can be found in most grocery stores either near the jams or near the cheese counter. My favorite brand is Dalmatia Fig Spread.

Recipe by Kelly Senyei of Just a Taste and inspired by Cusp restaurant in La Jolla, California.


  1. 2

    Noma says

    Burrata, figs, prosciutto, balsamic vinegar…these are a few of my fav-o-rite things! Looks delicious, Kelly!

  2. 10


    Sad truth…I only had burrata for the first time last month. Clearly, I was blown away. Currently getting even more blown away by this beautiful salad!

    • Kelly Senyei replied: — August 14th, 2013 @ 2:47 pm

      I’m right there with you, Kelli! The first time I tried Burrata was less than 6 months ago (at Cusp). I can’t believe what I was missing it on for so long!

  3. 14


    What a gorgeous salad!! I grew up eating fresh figs off my grandpas tree, love them. I need to get my hands on some of that cheese!

  4. 17


    Gorgeous, as always, Kelly! I love recipes which are inspired by restaurant favorites!

    • Kelly Senyei replied: — August 15th, 2013 @ 1:18 pm

      Thanks, Cassie! So much of my inspiration comes from dining out and trying to recreate recipes at home :)

  5. 24


    Oh my gawd! I would dive into that salad face first! It’s gorgeous and figs and cheese (especially a cheese that has cream in it… just wow.) are my new food addiction.

  6. 25


    I didn’t have a fresh fig until we joined our second CSA farm share, and the family happened to have a fig tree on their property. Man, what a revelation! I’d already known that fig jam (I like that orange lidded kind best, too–it’s smooth and more spreadable than the red checked lid kind I don’t care for) and prosciutto are a great combination with goat cheese, so now I’ll need to try burrata too.


  7. 29


    OMG I seriously cannot wait to try this one Kelly! I love all the ingredients in here and how beautiful this salad is! I cannot get over it and I’m going to pick up some ingredients tomorrow to give this a try! Really beautiful and delicious looking salad!

  8. 30

    Prachi says

    Thanks for this wonderful recipe Kelly!
    If Burrata is unavailable, can I use Buffalo Mozzarella instead?


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