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Tomato, Basil, Burrata, and Apple Balsamic Salad

By Pete Evans From Moveable Feast Season 1, Ep.10
Scott Phillips

Servings: 4

Acorn-fed pigs and a two-year curing period make Jamón Ibérico a delicacy. The Spanish ham is the salty yang to the yin of this salad’s mild Italian Burrata.


  • 1/3 cup toasted walnut pieces
  • 8 to 10 medium, ripe, garden tomatoes (2-1/2 to 3 lb.), cut into wedges
  • 8 oz. Burrata (1 large or 2 small balls), drained and cut or torn into pieces
  • 16 small basil leaves
  • 1 cup lightly packed baby greens, such as arugula or kale
  • Extra-virgin olive oil, preferably lemon infused, for drizzling (1/4 cup)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup black or green olives, pitted and halved
  • 8 thin slices Jamón Ibérico or prosciutto
  • Apple or aged balsamic vinegar, for drizzling


  • Scatter the walnuts over the bottom of a serving platter. Arrange the tomatoes and Burrata over the walnuts. Top with the basil leaves and baby greens. Drizzle with the olive oil and season to taste with salt and pepper.
  • Scatter the olives over the salad, then tear the ham, and drape over the salad. Drizzle the balsamic over the top.
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