• 1 large ball (225 g) Ontario Burrata – I recommend Quality Cheese burrata
  • 8 medium-sized ripe field tomatoes, cut into wedges
  • 12 small basil leaves, coarsely chopped
  • 1/3 cup (85 ml) toasted Spanish Marcona almonds (you can substitute with your favourite toasted nut)
  • 1 cup (250 ml) baby arugula
  • ¼ cup (60 ml) extra-virgin olive oil
  • Flaked sea salt and freshly ground pepper, to taste
  • 8 thin slices Spanish serrano ham or local Italian prosciutto
  • 1 – 2 tbsp aged balsamic vinegar, for drizzling


  • Drain the burrata cheese from its liquid and, over a large bowl, tear it into small pieces with your hands.
  •  Arrange the tomato wedges and burrata cheese pieces on a serving platter. Top with basil leaves, almonds, and baby arugula. Drizzle with the extra-virgin olive oil, and season to taste with salt and pepper. Drape the ham or prosciutto around the salad. Drizzle with aged balsamic vinegar.
  • The key to eating this dish is to get all the ingredients in 1 bite.  Buon appetito!

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