Fig, Prosciutto and Burrata Cheese Salad

from 7 votes

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

This Fig, Prosciutto and Burrata Cheese Salad is an impressive first course and makes entertaining a total breeze.
Author: Kelly Senyei
5 from 7 votes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 servings


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 270kcal, Carbohydrates: 15g, Protein: 12g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 50mg, Sodium: 116mg, Potassium: 174mg, Fiber: 1g, Sugar: 11g, Vitamin A: 905IU, Vitamin C: 4.7mg, Calcium: 344mg, Iron: 0.5mg


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

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5 from 7 votes (3 ratings without comment)

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Recipe Rating


  1. 5 stars
    Love this recipe and have done it many times, so easy and foolproof. For UK followers fig conserve can be found in Waitrose . A must for an easy and delicious appetiser.

  2. I wanted to make this for Christmas eve, but obviously fresh figs are not available. What would you recommend for a good substitution?

  3. 5 stars
    Wow – this salad is incredible! First time trying burrata cheese, and I’m hooked! The creaminess of the cheese pairs perfectly with the sweet and savory flavors of the figs and prosciutto. This recipe is a keeper!

  4. This is a fabulous salad recipe – taste and presentation are 5 star – loved it and will make it again and again

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

  6. 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!

  7. Thank you for helping to spread the word on burrata! This looks like an incredible combination, and so beautiful to look at too. Great post!!

  8. fig jam is the real charmer for this refreshingly fruity-cheesy summer salad,we wont mind having this salad everyday…we heart figs :-)

  9. Kelly,
    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.


  10. 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.

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