Packed with juicy marinated strawberries, salty prosciutto, and creamy burrata, this strawberry burrata salad is the prettiest summer meal and ready in just minutes!

Prettiest-ever summer salad incoming! Just in time for strawberry season and burrata season (naturally, all the time on that last one)

Summer salads are kinda our jam around here this time of year and I tend to lose my mind banging one salad after another out, but this one is currently sitting pretty at the top of the favorites list.

I blame it solely on the burrata, strawberry, and prosciutto trio. It’s crazy how good they are together.

The best part about this whole deal is that this salad literally could not be easier to whip up and is a total stand-out on any summer meal table.

Those summer strawberries have just found their new forever home!

This Strawberry Salad features…

Juicy balsamic-marinated strawberries
Silky avocado and toasty almonds
Creamy burrata cheese and salty prosciutto
A sweet and tangy balsamic maple dressing
Ready in 30 minutes with minimal ingredients

Making the Strawberry Salad

(scroll down to the bottom of the post for full recipe)

Ingredients You Will Need

Balsamic vinegar
Maple syrup
Dijon mustard
Olive oil
Strawberries
Spring greens
Prosciutto
Avocado
Almonds
Basil
Burrata

Choosing Your Greens

This salad will work well with a variety of greens! We tend to prefer a spring greens mix, but it will also work great with spinach, arugula, romaine lettuce, butter lettuce, or your favorite greens mix.

Tips for Perfect Strawberry Salad

Marinate strawberries – toss the strawberries in the balsamic dressing to allow them to soak up some of the flavor. This is an effortless little trick for getting extra flavor into the strawberries!
Do not over-marinate – the strawberries can turn a little mushy if they sit in the dressing too long, so we recommend no longer than 20-30 minutes.
Toast almonds – toasting the almonds helps bring out a lovely nutty flavor and gives them a perfectly crunchy texture. Toast your almonds by tossing around in a skillet over medium heat until fragrant.
Tear burrata into chunks and season – tearing the burrata into chunks evenly distributes it throughout the salad and a little salt and pepper bring out so much flavor.

Recipe Variations

Try these ideas for a different twist on this salad.

Make it meatless – skip the prosciutto for a meatless salad.
Try another fruit – peaches, blackberries, blueberries, raspberries, or melon would be great in place of the strawberries.
Use another meat – try bacon or cooked chicken in place of the prosciutto.
Try another dressing – try Italian dressing, classic balsamic, or red wine vinaigrette in place of the homemade balsamic dressing.
Switch up the cheese – try fresh mozzarella or ricotta in place of the burrata.

Make Ahead Instructions

Follow these instructions for make-ahead tips.

Make the dressing – the dressing may be mixed up and stored in refrigerator up to 1 week.
Prep the salad add-ins – cut the strawberries and prosciutto and store in fridge up to 3 days (we do not recommend cutting the avocado until just before assembly)
Toast the nuts – the almonds may be toasted and stored in an airtight container at room temperature up to several weeks.

Once the salad is assembled, we recommend enjoying immediately as it does not store well.

This is just one of those salads that is so bursting with goodness, it almost makes you forget you’re eating a salad! The salty prosciutto paired with the rich burrata cheese and sweet strawberries compliment each other perfectly and make every bite taste like summer.

If this is what our summer eats are looking like, I really don’t think it gets any better than this!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More summery salads to try next!

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