Let’s have a final summer fling with this Tomato and Burrata Salad with Prosciutto. I threw in the greens and prosciutto to give the classic tomato salad a little more heft and substance.
Sure you can skip the prosciutto but if you have meat eaters in your family like I do, that doesn’t usually go over too well. Salads without protein in my house are just that, a salad—with the expectation that a main entree will follow.
But for those days when I hardly even have time to sit and eat lunch, much less time to turn out a salad and entrée, I turn to time-saving salads like this.
Tomato and Burrata Salad with Prosciutto
Yield: Serves 4
- 2 lbs. tomatoes, any combination (I used a mixture of heirlooms, cherry and grape tomatoes)
- 8 oz. burrata cheese
- 6 oz. prosciutto
- 4 oz. watercress (roots attached)
- olive oil
- salt and pepper
Layer the first four ingredients on a large plate and drizzle with olive oil and sprinkle with salt and pepper. Serve immediately.